Created in partnership with Wholesale Club!
Prep Time: 15 minutes
Cook Time: 12-14 min
Serving Size: 6-8 biscuits
Ingredients
2 cups (240 g) All-purpose flour
1 tbsp (12 g) granulated sugar
1 tbsp (14 g) baking powder
½ tsp (3 g) salt
1/3 cup No Name cheddar cheese
5 tbsp (70 g) butter, frozen
¾ cup milk (between 1 - 3.25% will work best)
Method
Form dough: Preheat oven to 425. Line a baking sheet with parchment paper. In a large mixing bowl combine; flour, sugar, baking powder, grated No Name cheddar cheese, and salt. Using your hands or a fork, evenly disperse the cheese so it is not all clumped together. Using a box grater, grate the frozen butter and add to the bowl. Stir with a fork to disperse evenly. Do not use your hands to avoid the heat from your hands melting the butter. Add milk and mix with fork until a shaggy dough begins to form.
Fold the dough: Transfer dough to a floured surface and flatten with palm or rolling pin into a 1-inch disc. Fold the disc in half to create a half moon shape. Flatten to 1-inch then fold again. Repeat the flatten and fold process at least 3 times. The folding is important to help the biscuits rise with many individual layers.
Cut then bake the biscuits: After the final fold, flatten the dough so that it is 1-inch thick. Using a biscuit cutter or the top of a glass, cut out circles and transfer to parchment lined baking sheet. Gather excess dough and roll out to 1-inch then cut out more circles. Repeat until all dough is used. Bake for 12-14 minutes, or until golden brown. Optional: brush with melted butter before serving for extra shine.