Yummy Cheddar Yeast Biscuits

Name: Yummy Cheddar Yeast Biscuits
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: several
Cuisine: Southern
Ingredients: PLAN/PREPARE; 1/4 oz active dry yeast; 1/4 c warm water, about 105f (40c); 4 c flour, all-purpose variety; 1 c sharp cheddar cheese, grated; 1 pinch cayenne pepper; 1 tsp sugar, granulated variety; 1 Tbsp baking powder; 1 tsp baking soda; 1 tsp salt, kosher variety; 1/2 c lard, cut into pieces; 1/2 c sweet butter, unsalted, cold and cut into pieces; 1 1/2 c fresh buttermilk

By Andy Anderson !
@ThePretentiousChef

I will admit that when I first saw a biscuit recipe that used yeast, I was a bit skeptical, but they really work. I added just enough cheddar to give them a taste of cheese; however, not so much as to overpower the biscuit.

You’re going to love these biscuits.

So, you ready… Let’s get into the kitchen.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

14 Comments

Serves:

several

Prep:

20 Min

Cook:

15 Min

Method:

Bake

Ingredients

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PLAN/PREPARE
1/4 oz

active dry yeast
1/4 c

warm water, about 105f (40c)
4 c

flour, all-purpose variety
1 c

sharp cheddar cheese, grated
1 pinch

cayenne pepper
1 tsp

sugar, granulated variety
1 Tbsp

baking powder
1 tsp

baking soda
1 tsp

salt, kosher variety
1/2 c

lard, cut into pieces
1/2 c

sweet butter, unsalted, cold and cut into pieces
1 1/2 c

fresh buttermilk

How to Make Yummy Cheddar Yeast Biscuits

Step-by-Step

PREP/PREPARE
Gather and prep all your ingredients.
Add the sugar to the warm water and mix.
Add the yeast and allow it to proof for 5 minutes.
Chef’s Note: If after 5 minutes the top of the water should be nice and foamy. If it isn’t then your yeast is dead. Give it a proper burial, and buy more yeast.
Add the cheese, flour, cayenne, baking powder, baking soda, and salt to a food processor fitted with an S-blade.
Give the mixture a few one-second pulses until the cheese in fully incorporated into the flour.
Add the cold butter and the lard to the flour mixture, and give it a few one-second pulses, until you have small pea-size bits of butter and lard.
Add the flour mixture to a large bowl.
Combine the yeast/water mixture with the buttermilk.
Chef' Note: Add the liquid to the flour and gently mix until all the flour is moistened. You might not need all of the liquid.
Place the dough on a lightly floured board, and kneed until just incorporated, about 1 minute.
Place a rack in the middle position, and preheat the oven to 400f (205c).
Gently pat the dough out to about a 1/2-inch thickness, and cut out the biscuits to about 2 inches in diameter.
Place on a parchment-lined baking sheet.
Bake for about 14 minutes, or until golden brown. Enjoy.
Keep the faith, and keep cooking.