These homemade southern biscuits pack quite the flavor wallop, thanks to a little bit of ground paprika and finely grated cheddar cheese. And we’re not talking any ordinary cheddar cheese either, we’re talking crumbly extra sharp cheddar cheese. If you’re a true cheese aficionado, then you’re definitely going to love these delicious, buttery, cheesy biscuits.

Sometime around Thanksgiving, some of my neighborhood foodie friends were all gung ho excited about an online article that mentioned that the only way to make a good biscuit was to use White Lily Flour, which contains less protein and gluten. So, me being me, I decided to buy a bag and give it a try. Not, of course, because I don’t know how to make a good biscuit, because believe you me, I can make a damn fine biscuit any ol’ day of the week. Instead, I was just curious if this specific flour would really make a difference for someone who actually knows how to make a good biscuit in the first place. Plus, I found a bag of this treasured flour for sale at one of my local markets and was shocked to find it fairly inexpensive compared to my normal brand of flour.

So, how did it go? Well, I wasn’t too shocked to find out that my biscuits pretty much came out like they always do. Perfect. Light, fluffy, moist, airy, buttery, and oh my goodness, I want to drool after taking each bite amazing. Did the flour make a difference? For me, not really. However, maybe for an individual who isn’t skilled in making biscuits and has a tendency to overwork the dough, I could maybe see how this flour could make a difference. So, if you want to buy a bag of White Lily Flour, I won’t mock you, however, I will encourage you to make biscuits often enough that you get comfortable with the whole process. As with every skill, it’s something you need to put into practice in order to have great success.

Ingredients:

Biscuits:

• 2 1/4 Cups All-Purpose Flour (Approximately 1 Cup Additional Flour for Dusting Hands & Counter)
• 2 Tablespoons Granulated Sugar
• 4 Teaspoons Baking Powder
• 1 Teaspoon Ground Paprika
• 1/2 Teaspoon Kosher Salt
• 1 Cup Crumbly Extra Sharp Cheddar, Very Finely Grated
• 1/2 Cup Unsalted Butter, Cut into Very Small Cubes
• 1 Cup Whole Milk

Topping:

• 1 1/2 Teaspoons Unsalted Butter, Melted
• Ground Paprika
• 1/4 Cup Crumbly Extra Sharp Cheddar, Very Finely Grated

Directions:

Biscuits:

1. Preheat oven to 450 degrees.
2. Whisk the flour, sugar, baking powder, paprika, and salt in a large mixing bowl.
3. Add the finely grated cheddar; toss to coat.
4. Add the butter; use a pastry cutter, knife, or fork to cut the butter into the flour for approximately 2 minutes.
5. Add the milk; stir to combine.
6. Place the additional cup of flour on your countertop. Use it to dust both your hands and the countertop. Turn the dough out of the bowl onto the countertop and then knead enough flour into it to make it no longer sticky. You will basically be folding the dough over onto itself, adding some flour as you go. Don’t knead the dough too much though. As soon as it is no longer sticky, stop kneading.
7. Pat the dough evenly down with your hands until it is approximately 1-inch thick. Use a biscuit-cutter, cookie-cutter, or glass to cut 2-inch rounds out of the dough. Place the rounds onto a Silpat or parchment paper-lined baking sheet.
8. Bake for 10 to 12 minutes, or until golden brown.

Topping:

1. Immediately brush each biscuit with a little bit of the melted butter.
2. Dust each biscuit with a sprinkle of paprika and a bit of the finely grated crumbly cheddar.

Suggestions:

• What do I mean by crumbly extra sharp cheddar? I mean very dry, aged, extra sharp cheddar. When you try to grate it, it will actually crumble a bit. It packs a serious flavor punch and makes these biscuits amazing. The brands I would suggest are Old Crock and Cabot. It doesn’t really matter if you use white or yellow extra sharp cheddar, however, I find that the white version is usually a little bit sharper in taste.
• Use a Microplane grater to grate the cheddar. A normal cheese grater will not grate the cheese fine enough.
• Make sure your butter is cut into very small pieces and is also very cold. You may wish to cut the butter and then put it back in the fridge for a few minutes to let it get cold again.
• You probably will not use all of the additional 1-cup of flour when kneading the biscuit dough. It’s just annoying to find that you don’t have enough flour on your countertop when your hands are covered in dough.
• Dip your biscuit-cutter, cookie-cutter, or glass into flour before you cut each biscuit. Make sure to cut straight down and not twist in a back and forth motion. This will help your biscuits puff up gorgeously.

Improvements:

• Add 1/2-teaspoon garlic or onion powder to the biscuits.
• Serve drizzled with honey.
• Add 1/4-teaspoon ground chipotle powder to the biscuits.
• Replace the whole milk with buttermilk if you have it on hand.

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Yum

Southern Crumbly Cheddar & Paprika Biscuits

Ingredients:

Biscuits:
• 2 1/4 Cups All-Purpose Flour (Approximately 1 Cup Additional Flour for Dusting Hands & Counter)
• 2 Tablespoons Granulated Sugar
• 4 Teaspoons Baking Powder
• 1 Teaspoon Ground Paprika
• 1/2 Teaspoon Kosher Salt
• 1 Cup Crumbly Extra Sharp Cheddar, Very Finely Grated
• 1/2 Cup Unsalted Butter, Cut into Very Small Cubes
• 1 Cup Whole Milk
Topping:
• 1 1/2 Teaspoons Unsalted Butter, Melted
• Ground Paprika
• 1/4 Cup Crumbly Extra Sharp Cheddar, Very Finely Grated

Directions:

Biscuits:
1. Preheat oven to 450 degrees.
2. Whisk the flour, sugar, baking powder, paprika, and salt in a large mixing bowl.
3. Add the finely grated cheddar; toss to coat.
4. Add the butter; use a pastry cutter, knife, or fork to cut the butter into the flour for approximately 2 minutes.
5. Add the milk; stir to combine.
6. Place the additional cup of flour on your countertop. Use it to dust both your hands and the countertop. Turn the dough out of the bowl onto the countertop and then knead enough flour into it to make it no longer sticky. You will basically be folding the dough over onto itself, adding some flour as you go. Don't knead the dough too much though. As soon as it is no longer sticky, stop kneading.
7. Pat the dough evenly down with your hands until it is approximately 1-inch thick. Use a biscuit-cutter, cookie-cutter, or glass to cut 2-inch rounds out of the dough. Place the rounds onto a Silpat or parchment paper-lined baking sheet.
8. Bake for 10 to 12 minutes, or until golden brown.
Topping:
9. Immediately brush each biscuit with a little bit of the melted butter.
10. Dust each biscuit with a sprinkle of paprika and a bit of the finely grated crumbly cheddar.

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