North Carolina style cheese stuffed biscuits

Name: North Carolina style cheese stuffed biscuits
Total time: 1500 s
Yield: 4-6 servings
Cuisine: American
Ingredients: 2 and half cups of ap flour; 1 and half cups of buttermilk; 2 cups freshly grated sharp cheddar cheese; 1 tbsp baking powder; 1 tbsp sugar; 1 tsp salt; Half tsp baking soda; 4 tbsp cold butter cubed; 1 extra cup of flour; Half stick of melted butter

Amber Jones @cheesefreak

These are the fluffiest lightest cheesiest most delicious biscuits ever !!!!

Amber Jones @cheesefreak

These are the fluffiest lightest cheesiest most delicious biscuits ever !!!!

Saved

Ingredients

15-25 mins

4-6 servings

2and half cups of ap flour
1and half cups of buttermilk
2 cupsfreshly grated sharp cheddar cheese
1 tbspbaking powder
1 tbspsugar
1 tspsalt
Halftsp baking soda
4 tbspcold butter cubed
1extra cup of flour
Halfstick of melted butter

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Steps

15-25 mins

1

Freshly grate 2 cups of sharp cheddar cheese and using a 1/3 measuring cup portion it out and make a tight cheese ball using the palm of your hands. You should get 6 all together. Set aside
2

Mix all dry ingredients together in a bowl and mix to incorporate everything very well.
3

Cut in cubed up cold butter until you get a rough cornmeal like consistency
4

Add in buttermilk and mix just until a very sticky dough forms being careful that you dont over work the dough.
5

On a baking sheet add the extra cup of flour and portion out out dough using a half cup for measurement and place dough onto the floured sheet. You should get 6 biscuts.
6

Roll dough in flour but knock off as much excess flour as you can. You want the dough to be as sticky as possible but workable.
7

Flatten out dough slightly in the palm of your hand but not too thin and place a cheeseball in the middle.
8

Pull dough up the sides on all sides and seal tightly at the top so the cheese wont ooze out while baking.
9

Using a cast iron skillet place biscuit seam side down until all 6 are done. Any round or square pan will work but a cast iron is recommended.
10

Brush the tops with a thin coating of melted butter and bake on 425 degrees for around 15 to 25 mins or until it reaches the golden brown color of your preference. Mine took around 25 i think. Probably less time if you have real buttermilk. I used homemade. Keep an eye on it after 15 mins.
11

Slather with more melted butter immediately after they come out of the oven
12

Serve hot so the cheese will be ooey gooey and not solidified.
13

Heres also how to make homemade buttermilk if you cant find any.
3 tbsp of any vinegar or lemon juice
3 tbsp sour cream
And fill the rest of the 1 and half cups with milk. Stir it well and let it sit for a few mins. The sour cream isnt a must but it is great for a levening agent and makes it thicker just like buttermilk. I also recommend apple cider vinegar for a more tart flavor. It goes better with the cheese. Also if it curdles thats normal.
14

You can also use a mixture of cheese as well. Smoked gouda mozzarella or monterey jack is also good mixed in with the sharp cheddar
15

Another tip. You can also season your cheese with dry ranch seasoning or garlic powder for a surprise pop of flavor. Make it your own !!!!
16

****** ENJOY********