These may bear more resemblance to a biscuit, but straight out of the oven, these quick-to-assemble buns are soft and dotted with melted cheese: a perfect addition to a pot of coffee and a crisp newspaper.
Although my preference is cheddar, if you're looking for something a bit different, any good melting cheese could be substituted (pepper jack, gruyere or Swiss would work perfectly). If you find yourself with some fresh herbs, grated lemon zest, or even scallions, toss them in with the dry ingredients for even more flavor. Buttermilk is ideal because of the slight acidity it gives to the biscuits, but if you find yourself without it and don't feel like trekking to the store, you can substitute regular milk.
About This Recipe
|Yield:||Makes 20 buns|
|Active time:||15 minutes|
|Total time:||35 minutes|
|Special equipment:||Baking sheet (lined with parchment or buttered)|
|This recipe appears in:||Sunday Brunch: Cheese Buns|
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup butter (2 sticks) divided
- 1 cup grated cheddar
- 1 cup milk
- 1 cup buttermilk
- 20 small slices cheddar (optional)
Preheat oven to 425°F and place a piece of parchment paper on a baking sheet. Whisk flour, baking powder and salt to combine. Cut 14 tablespoons (1 3/4 sticks) butter into the flour mixture and, using your fingers or a pastry blender, mix butter and flour together until mixture resembles wet sand. Add cheddar and toss until coated with flour, then add milk and buttermilk and mix until dough forms.
Turn dough out onto a floured cutting board and roll dough out until mixture is about 1 1/2 inches thick. Cut into 20 evenly sized pieces and place on a baking sheet; top with cheddar (optional). Melt remaining 2 tablespoons butter and brush over buns. Bake until cheese is melted and buns have begun to brown, about 20 minutes. Serve with with butter.