Lynda Reeves’ Best Cheddar Biscuits Recipe

Lynda Reeves shares her favourite biscuit recipe, perfect for breakfast or as an appetizer.

2-1/2 cups all-purpose flour
2-1/2 tsp baking powder
1/2 tsp kosher salt
1/2 tsp cayenne pepper
1/2 cup cold unsalted butter, cut into small pieces
2-1/2 cups grated old cheddar cheese
2 tbsp Dijon mustard
3/4 cup milk
1 large egg, lightly beaten
1/2 cup sesame seeds
1/2 tsp ground pepper


Step 1: Preheat oven to 400°F and place rack in centre of oven. Line a baking sheet with parchment paper.

Step 2: In a large mixing bowl, sift or whisk together the flour, baking powder, salt and cayenne pepper.

Step 3: In a separate bowl, combine the butter, cheese and mustard.

Step 4: Combine the butter, cheese and mustard mixture into the dry ingredients until the mixture resembles coarse crumbs (use pastry blender, two knives, or fingertips). Add the milk and lightly beaten egg and stir until just combined. (The texture should be sticky, moist and lumpy.)

Step 5: Place mixture on a lightly floured surface and knead the dough gently until it comes together and is a smooth dough.

Step 6: Roll out dough to 1/2″ thickness. Cut out biscuits with a lightly floured round cookie cutter. Roll each biscuit in sesame seeds and ground pepper. Freeze for 20 minutes.

Step 7: Place biscuits on prepared baking sheet and bake for about 10-15 minutes or until the tops are golden brown and a toothpick inserted in the centre of the biscuit comes out clean. Remove from oven and place on a wire rack.

Note: Brush with Dijon before baking for extra zing.

Makes about 12 3″ biscuits


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