At the bakery, we only made cheddar biscuits on Saturdays and they always sold out quickly. They are delicious plain, but I absolutely love using them for breakfast sandwiches. You can also make mini biscuits which are great for little party or brunch sandwiches They freeze incredibly well once baked so you can always have them available.
The most important thing about making these is using very cold butter, and working with the dough quickly so it doesn’t get warm. If you would like a plain buttermilk biscuit, you can leave out the cheese.
Scroll to the bottom for a video at the bottom, if you would like a live demonstration.
