These easy to make cheddar ranch biscuits will liven up your breakfast table, dinner table any everything in between. Serve with soup, salad, or on their own, these flaky biscuits are fantastic.
Put the flour, baking powder, dried herbs, salt, sugar, and baking soda in a large bowl. Add the butter.
Using a pastry blender or your fingers, blend until the butter is the size of peas and evenly distributed throughout the flour mixture.
Add the cheese and mix well.
Add the buttermilk and using your hands, knead the dough until you have a shaggy dough. Transfer to a floured surface.
Pat the dough into a 12 inch rectangle.
Tri-fold the dough by folding the left side to the center, followed by the right. Flatten out again to make a rectangle shape, and repeat the tri-fold.
Repeat the process two more times.
Using a rolling pin, roll the dough to 1-2 inches (ideally it should be about 3/4 as tall as your biscuit cutter.)
Dip your biscuit cutter in flour and cut the biscuits straight down — don’t twist your cutter or your biscuits won’t rise as well.
Cut as many biscuits as you can, then reshape the dough into another rectangle. Continue until you no longer have enough dough to make a biscuit.
Put the biscuits on a sheet pan.
Whisk the egg yolk and the heavy cream together and brush the tops of the biscuits. Grind some black pepper over top if that’s your thing.
Bake until biscuits are golden brown, 20-30 minutes. Let cool and serve.
Notes
Storing leftovers: Store leftovers in an airtight container. They should last a few days, but are best eaten as soon as possible. Can also be frozen in a freezer safe container. Variations: You can sub 1/2 cup chopped scallions for the ranch seasoning, or use any combination or dried herbs you like.Ingredient information: Avoid using a pre made ranch seasoning, as fillers may affect how your biscuits rise.Sourcing: I get my dried herbs from Penzeys.