i was inspired to make biscuits again after having the best biscuits and gravy of my life at matchless (may i just say, the pairing of flaky, buttery biscuits and creamy sausage gravy is downright criminal?). i’d go back solely for those biscuits.
instead of recreating the buttermilk and honey biscuits like last time, i went with the more savory option: cheddar biscuits. perfect because i love cheese and trying new things.
i kind of followed this recipe, except i used heavy cream instead of buttermilk. and the measurements for the cream weren’t exact. this time, i poured in a bit at a time, until it formed a sticky ball of dough. the same goes for the sharp cheddar. i just added cheese to the dough as i saw fit–nothing precise.
oh…and one thing i learned was to handle the dough as little as possible (unlike the previous biscuits). the texture is lighter and softer when handled minimally. lesson learned!