Cheddar Cheese Biscuits

**By Chadwick Boyd**

These are the cheesiest biscuits ever made even better with smoked paprika butter slathered in between the layers.

These biscuits are easy for all skill level of bakers. The big flavor comes from the Hook’s 15 Year Cheddar Cheese. In my view, don’t skip on this ingredient if you want the best biscuits to enjoy. The cheese is aged 15 years, which makes the flavor unparalleled. You can find it in nearly any specialty cheese area of a major grocery store. If not, buy it online. And get an extra to have on hand (trust me!).

The smoked paprika butter is vibrant in color and big in flavor. It really amplifies the flavor of these biscuits. You can make it a day or two in advance. And it’s just two ingredients! Enjoy these biscuits. Tell me how much you love them. Tag me on Instagram @chadwickboyd.

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Chadwick’s Checklist

What you need to know before you cook.

Use a standard size rimmed baking sheet
This recipe uses Wisconsin-made Hook's 15-Year Cheddar. It can be purchased in the grocery store or online.
Make sure the butter, sour cream and water are very cold. If warm, the biscuits will turn out flat.

Serving Size: Makes 14-16 biscuits

Prep Time: 10-15 mins

Cooking Time: 12-15 mins

Ingredients

· 2 cups All-Purpose flour, plus more for dusting

· 1 tablespoon baking powder

· 1 ¼ teaspoon baking soda

· 1 teaspoon sea salt

· 1½ cups shredded Hook’s 15 Year Cheddar Cheese

· 1 stick butter, very cold

· ¾ cup full-fat sour cream

· ⅓ cup very cold water, plus 1-2 tablespoons more if needed

· 6 tablespoons unsalted butter, room temperature

· 1 teaspoon smoked paprika¼ teaspoon sea salt

Directions

In a large, wide bowl, whisk together the flour, baking powder, baking soda and salt.
Add the cheese and stir to fully combine.
Place the stick of butter in the dry ingredients and roll until it is completely coated. Using the large holes on a box grater, grate the butter into the bowl. Use your fingers to carefully mix the butter into the dry ingredients with the cheese. Form a well in the center of the mixture.
In a small bowl, whisk the sour cream and ⅓ cup very cold water. Pour into the well. Using a sturdy rubber scraper, bring the ingredients together until they are just until blended. If the mixture is still too dry, add in cold water one tablespoon at a time until the mixture just comes together. Cover and refrigerate for at least 20 minutes or up to 4 hours.
Position a rack in the center of the oven; preheat to 450°F. Grease a large baking sheet. Transfer the dough to a floured work surface and pat into a circle about 1-inch thick, dusting with more flour if the dough is sticky. Using a 1½-inch biscuit cutter, cut out the biscuits, pressing straight down into the dough (do not twist). Transfer to the baking sheet. Gather the dough and repeat patting and cutting until the dough is used up.
Bake until the biscuits are golden and crispy on top, 12 to 15 minutes. Let cool for 5 minutes on the baking sheet.
Meanwhile, make the Smoked Paprika Butter. In a small bowl, mix together the softened butter and paprika. Serve with the biscuits.