Pioneer Woman Cheddar Biscuits

Pioneer Woman cheddar biscuits turn cold butter, shortening and sharp shredded cheese into fluffy, flaky golden biscuits in 35 minutes. Save this easy cheesy biscuit recipe for Thanksgiving, Christmas or Sunday dinner, because it's a simple make-ahead side dish that bakes on one sheet pan.

Keep the butter and shortening ice cold by chilling them in the freezer while the oven heats, because cold fat melts in the oven and leaves flaky pockets. Warm fat blends into the flour and gives you dense, tough biscuits instead of tall, layered ones.

Powdered milk and cream of tartar go into the dry mix, which gives these biscuits extra richness and a tender, tangy crumb. Rotating the pan halfway through baking also browns the bottoms evenly, so every biscuit comes out deep golden.

Pioneer Woman Cheddar Biscuits

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

15

servings

Prep time

20

minutes

Cooking time

12

minutes

Calories

265

kcal

Cold fat cut into the flour leaves pockets of butter that puff into tender, flaky layers, with melty cheddar throughout. The tops turn golden and buttery from a quick brush of melted butter before baking.

Ingredients

• 1 stick cold salted butter, cut into cubes, plus 2 tablespoons melted
  

• 1/2 c. cold vegetable shortening, cut into cubes
  

• 3 1/4 c. all-purpose flour, plus more for dusting
  

• 1/3 c. powdered milk
  

• 4 tsp. baking powder
  

• 1 tbsp. sugar
  

• 2 tsp. cream of tartar
  

• 1 tsp. salt
  

• 1 c. finely shredded mild cheddar cheese
  

• 1 1/4 c. cold buttermilk
  

Directions

• Chill the fat: Put the cold butter and shortening in a bowl in the freezer, then preheat the oven to 450°F. Line a baking sheet with parchment paper while the oven heats.
• Mix the dry ingredients: Combine 3 1/4 cups flour, 1/3 cup powdered milk, 4 teaspoons baking powder, 1 tablespoon sugar, 2 teaspoons cream of tartar and 1 teaspoon salt in a large bowl. Stir until everything is evenly blended.
• Cut in the fat: Add the cold butter and shortening to the bowl and cut them in with a pastry cutter. Keep going until pea-size pieces form, then add the cheddar and cut it in too.
• Add the buttermilk: Drizzle in half of the buttermilk and stir with a fork. Then drizzle in the rest and stir just until the dough comes together.
• Cut the biscuits: Turn the dough out onto a floured surface and knead it twice, then pat it to a 1-inch thickness. Cut out biscuits with a 2 1/2-inch round cutter, gather the scraps and cut out a few more.
• Brush with butter: Arrange the biscuits on the prepared baking sheet. Brush the tops with the 2 tablespoons melted butter.
• Bake the biscuits: Bake for 11 to 12 minutes, rotating the baking sheet halfway through. They're ready when the bottoms are deep golden brown.

Tools for this recipe

• Spring Chef dough blender (pastry cutter), Nordic Ware half sheet pan, OXO silicone pastry brush. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cheese in these biscuits?

Pepper jack, parmesan, smoked gouda and gruyere all work well here. Just shred the cheese finely so it blends evenly into the dough and melts throughout each biscuit.

How do I store leftover cheddar biscuits?

These biscuits taste best within a few hours of baking. If you won't eat them right away, let them cool completely, then freeze them until you're ready to enjoy them.

Can I make the dough ahead of time?

I'd bake these the same day, since the baking powder starts working as soon as the buttermilk goes in. You can cut the biscuits out ahead, freeze them on a sheet pan and bake them when you need them, adding a minute or two.

What if I don't have a pastry cutter?

Two forks or the large holes of a box grater will work. You can also grate the frozen butter straight into the flour, which keeps the pieces small and cold.

What's the most common mistake with cheddar biscuits?

Overmixing the dough is the biggest one, because it makes the biscuits tough instead of tender. Stir only until the dough just comes together, and keep the butter cold so it stays in visible pieces.