Taking these fluffy and delicious biscuits to a whole new level by adding cheddar and Parmesan cheese, and kefir!
I love biscuits so, so much! I’m not from the South, but I could eat biscuits morning, noon, and night I love them so!!
You can’t beat a good quality homemade buttermilk biscuits that’s flaky, fluffy, and a mile high thick! Especially when they’re warm…they’re the.best.thing.ever!!! My family looooves biscuits, and my 5-year-old sister recently had a craving for lots of biscuits. I didn’t mind having lots of biscuits for a few days in a row!
I make these every Thanksgiving and there’s usually not too many leftovers. And it’s not surprising! What could be better than sopping up that TK gravy than with a fluffy biscuit? Another thing I love is eating them with butter and jam for breakfast! #breakfastofchampions
More recently I started using kefir in a few of my bakings as a substitute for buttermilk. So this time I made these biscuits with kefir, and added some cheddar and Parmesan cheese on top. #amazingness
If you’ve never tried adding any kind of cheese to your biscuits, you’re in for a real treat!! So many amazing flavors going on you just can’t stop eating them!! Also, the kefir does not alter the taste of the biscuits at all, it just makes the biscuits flaky, fluffy, and super thick just like buttermilk would! For me, it’s very convenient to make them with kefir since I don’t always have buttermilk on hand, and I always have kefir. #score
I hope you give these cheesy, fluffy goodies a try, and let me know what you think!
Jessica the Baker
Cheddar-Parmesan Kefir Biscuits
2 cups flour
1/4 tsp. baking soda
1 Tbsp. baking powder
1 tsp. salt
6 Tbsp. unsalted butter, very cold
1 cup kefir (approx)
1 cup shredded parmesan cheese
1 cup shredded cheddar cheese
Preheat your oven to 450°F. Combine the dry ingredients in a bowl, or in the bowl of a food processor. Cut the butter into chunks and cut into the flour until it resembles course meal. If using a food processor, just pulse a few times until this consistency is achieved. Add the buttermilk and mix JUST until combined. If it appears on the dry side, add a bit more buttermilk. It should be very wet. Turn the dough out onto a floured board. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it’s about 1/2″ thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick. Use a round cutter to cut into rounds. You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones. Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other. If you like”crusty” sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together. Brush the biscuits with some egg wash (1 egg beaten with a Tbsp. of water or milk). Evenly sprinkle the parmesan and cheddar cheese on top of the biscuits. Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom. Do not overbake. Note: The key to real biscuits is not in the ingredients, but in the handling of the dough. The dough must be handled as little as possible or you will have tough biscuits. I have found that a food processor produces superior biscuits, because the ingredients stay colder and there’s less chance of overmixing. You also must pat the dough out with your hands, lightly. Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit. Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month. When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.