Gordon Ramsay Cheddar Biscuits (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 and 1/2 cups (313g) all-purpose flour, plus more for handling
02 -
1 Tablespoon aluminum-free baking powder
03 -
1/2 teaspoon baking soda
04 -
1 teaspoon garlic powder
05 -
1 teaspoon salt
→ Wet Ingredients
06 -
1/2 cup (113g) unsalted butter, cubed and very cold
07 -
1 cup (240ml) cold buttermilk, plus 2 Tablespoons (30ml) for brushing
08 -
2 teaspoons (14g) honey
09 -
1 cup (125g) shredded cheddar cheese
→ Topping
10 -
2 Tablespoons (28g) unsalted butter, melted
11 -
1/4 teaspoon garlic powder
12 -
1 teaspoon dried or fresh chopped parsley
# Instructions:
01 -
Set oven temperature to 220°C.
02 -
In a large bowl, whisk together the flour, baking powder, baking soda, garlic powder, and salt until well combined.
03 -
Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
04 -
Fold the shredded cheddar cheese into the flour-butter mixture until evenly distributed.
05 -
Create a well in the center of the mixture. Pour in 240ml of buttermilk and the honey. Stir gently with a fork until the dough just comes together, being careful not to overmix.
06 -
Turn the dough onto a floured surface. Gently shape it into a 3/4-inch thick rectangle. Fold the dough in thirds like a letter. Turn 90 degrees, flatten again to 3/4-inch thickness, and repeat the folding process. Flatten one final time to 3/4-inch thickness.
07 -
Using a 2.5 to 3-inch biscuit cutter, press straight down to cut biscuits without twisting. Re-roll scraps as needed to cut additional biscuits.
08 -
Place biscuits on a baking sheet with edges touching for higher rise. Brush tops lightly with remaining buttermilk. Bake for 18-22 minutes or until golden brown.
09 -
While biscuits are hot, combine melted butter, garlic powder, and parsley in a small bowl. Brush this mixture generously over the warm biscuits immediately before serving.
# Notes:
01 -
For the best texture, ensure butter remains very cold until baking.
02 -
The fold-and-turn technique creates flaky layers in the finished biscuits.
03 -
Biscuits rise higher when placed close together on the baking sheet.