Gordon Ramsay's Flaky Cheese Biscuits

This buttery homemade cheddar biscuit recipe inspired by Gordon Ramsay transforms simple ingredients into irresistible savory treats perfect for any meal. The combination of sharp cheddar and garlic creates that restaurant-quality flavor right in your home kitchen, with a tender interior and beautifully golden crust.

I first made these biscuits for a family dinner when I was craving something to serve alongside soup. The reaction was immediate applause around the table, and now they've become our Sunday dinner tradition that everyone looks forward to all week.

Ingredients

• All-purpose flour: Provides the perfect structure while keeping biscuits tender
• Baking powder and baking soda: Work together for maximum rise and fluffiness
• Cold butter: Creates those essential flaky layers when it melts in the oven
• Buttermilk: Adds tanginess and helps activate the leavening agents
• Honey: Balances the savory elements with just a touch of sweetness
• Sharp cheddar cheese: Creates pockets of melty goodness throughout
• Garlic powder: Infuses the dough with aromatic flavor

Step-by-Step Instructions

Preheat and Prep:

Heat your oven to 220°C and gather all ingredients. Keeping everything cold is crucial for perfect biscuits, so measure ingredients ahead and return butter to refrigerator until the last minute.

Mix Dry Ingredients:

Combine flour, baking powder, baking soda, garlic powder, and salt in a large bowl. Whisk thoroughly to ensure even distribution of leavening agents throughout the flour.

Cut in Butter:

Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work quickly to break the butter into pea-sized pieces. The mixture should resemble coarse crumbs with visible butter pieces throughout.

Add Cheese:

Fold in the shredded cheddar cheese, distributing it evenly throughout the flour mixture. For best results, use freshly shredded cheese rather than pre-packaged as it melts more beautifully.

Form the Dough:

Create a well in the center of your mixture and pour in 240ml of the cold buttermilk along with the honey. Stir gently with a fork until just combined. The dough will look somewhat shaggy but should hold together when pressed.

Laminate the Layers:

Turn the dough onto a lightly floured surface and gently pat into a rectangle about 3/4-inch thick. Fold the dough into thirds like a letter, then rotate 90 degrees. Pat down again and repeat the folding process twice more to create those magnificent flaky layers.

Cut and Arrange:

Using a sharp 2.5 to 3-inch biscuit cutter, press straight down without twisting to cut out biscuits. Place them on a baking sheet with edges touching to help them rise higher. Brush tops with the remaining buttermilk.

Bake to Perfection:

Bake for 18 to 22 minutes until the tops are beautifully golden brown and the biscuits have risen dramatically. They should sound hollow when tapped on the bottom.

Apply Finishing Touch:

While biscuits are still warm, combine melted butter, garlic powder and parsley, then brush generously over the tops for that professional finish and extra burst of flavor.

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The honey is my secret ingredient that most people can't identify but always comment on. My grandmother taught me this trick after years of making biscuits for our family farm breakfasts. The subtle sweetness balances the sharp cheddar in a way that makes these completely irresistible.

The Cold Butter Secret

The single most important factor in creating flaky, tender biscuits is keeping your butter extremely cold. I recommend cubing your butter and then placing it in the freezer for 10 minutes before incorporating it into the dry ingredients. When these cold butter pieces hit the hot oven, they create steam pockets that translate to those beautiful layers everyone loves. If your kitchen is particularly warm, you can even chill your flour and bowl beforehand.

Make-Ahead Options

These cheddar biscuits work beautifully as a make-ahead option. You can prepare the dough and cut out the biscuits, then freeze them unbaked on a baking sheet. Once frozen solid, transfer to a freezer bag and store for up to 3 months. When ready to bake, simply place the frozen biscuits on a baking sheet, brush with buttermilk, and add about 3-5 minutes to the baking time. Alternatively, you can bake them completely, allow to cool, and reheat in a 150°C oven for about 5 minutes right before serving.

Flavor Variations

While the classic cheddar and garlic combination is timeless, this versatile biscuit recipe welcomes creative adaptations. Try swapping the cheddar for Gruyère and adding fresh thyme for a French-inspired version. Pepper Jack cheese with a pinch of cayenne creates a delightful spicy twist. For a breakfast version, add some chopped crispy bacon and maple syrup instead of honey. The foundation recipe remains the same, making this a perfect canvas for your culinary creativity.

Serving Suggestions

These golden, cheesy biscuits pair wonderfully with hearty soups and stews, acting as the perfect vehicle for soaking up flavorful broths. They make excellent breakfast sandwiches when split and filled with scrambled eggs and bacon. For an elegant brunch, serve them alongside smoked salmon and cream cheese. My family particularly loves them with my slow-cooked chili on cold winter evenings, where the slight sweetness provides beautiful contrast to the spicy meal.

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Enjoy the warm, flaky joy these biscuits bring to your table!

Frequently Asked Questions

→ Why do the ingredients need to be cold for these cheddar biscuits?

Cold ingredients, especially the butter and buttermilk, are essential because they create steam when they hit the hot oven. This steam forms pockets in the dough that make the biscuits rise and develop flaky layers. If ingredients are warm, the butter will incorporate too thoroughly into the dough, resulting in dense, flat biscuits instead of light, flaky ones.

→ Can I make these Gordon Ramsay biscuits ahead of time?

Yes! You can prepare the dough and cut the biscuits up to 24 hours ahead. Store the unbaked, cut biscuits covered in the refrigerator. Alternatively, freeze unbaked biscuits on a baking sheet, then transfer to a freezer bag once solid. Bake frozen biscuits directly from the freezer, adding 3-5 minutes to the baking time.

→ Why should the biscuits touch when baking?

Placing the biscuits close enough to touch creates what bakers call 'cluster baking.' As they bake, the biscuits support each other, encouraging upward rise rather than spreading outward. This results in taller biscuits with soft edges. It also helps maintain moisture, resulting in a better texture.

→ What can I substitute for buttermilk?

If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5-10 minutes until slightly thickened. Alternatively, thin plain yogurt or sour cream with a little milk until it reaches buttermilk consistency.

→ Can I use a different cheese besides cheddar?

Absolutely! While sharp cheddar provides the classic flavor, you can experiment with other firm cheeses like Gruyère, Gouda, Pepper Jack for some heat, or a combination of cheeses. Just make sure to use a good melting cheese and keep the total amount the same (125g) to maintain the proper dough consistency.

→ What's the purpose of folding the dough multiple times?

The folding technique is key to creating the signature flaky layers in these biscuits. Each fold creates multiple thin sheets of butter within the dough. As the butter melts during baking, it releases steam that pushes the layers apart, creating that desirable flaky texture. Without proper folding, the biscuits would have a more uniform, cake-like interior.