Cheddar Biscuits Recipe

Preheat

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Whisk together flour, baking powder, baking soda, salt and sugar in a large bowl until evenly combined.

Cut cold cubed butter into the flour using a pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Stir in grated cheddar to distribute evenly through the flour-butter mixture.

Whisk buttermilk, heavy cream and egg together in a small bowl. Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a spatula until the dough just comes together. Do not overmix.

Turn the dough out onto a lightly floured surface, fold gently 3–4 times (this creates layers), and pat to about 1-inch thickness. Use a 2.5-inch biscuit cutter (or a floured glass) to cut rounds, pressing straight down (do not twist). Re-roll scraps once to get 8–10 biscuits total.

Place biscuits on prepared sheet about 1 inch apart. Brush tops lightly with a little extra heavy cream or melted butter and sprinkle extra grated cheddar on top.

Bake in preheated oven until golden brown and cooked through, about 14–18 minutes. Remove and cool 5 minutes on a rack before serving.

While biscuits bake, preheat oven to 425°F (if not already). Toss halved potatoes with olive oil, smoked paprika, garlic powder, salt and pepper on a rimmed baking sheet in a single layer, cut side down if possible.

Roast potatoes in the oven for 20–25 minutes until tender and golden, flipping once halfway if necessary. When done, toss with chopped parsley and keep warm.

Combine diced tomatoes, onion, jalapeño, cilantro, lime juice and salt in a bowl. Taste and adjust seasoning. Cover and refrigerate at least 15 minutes to let flavors meld.

Scoop avocado into a blender or bowl. Add mayonnaise, lime juice, minced garlic, salt and pepper. Blend or whisk until smooth. Add water 1 tsp at a time to reach a spreadable aioli consistency.

Taste and adjust lime, salt or pepper. Transfer to a squeeze bottle or small bowl for assembly.

In a small bowl, beat softened butter with honey, sea salt and lemon zest (if using) until smooth and spreadable. Chill briefly if too soft.

Split warm cheddar biscuits horizontally. Spread 1–2 tsp of breakfast honey butter on the bottom half.

Spoon 1–2 tablespoons of pico de gallo onto the buttered biscuit bottom, then drizzle 1–2 teaspoons of avocado aioli over the pico. Top with the biscuit top.

Serve each biscuit with a portion of roasted potatoes on the side. Garnish biscuits with extra grated cheddar and microgreens or chopped chives.

Enjoy warm. Leftover aioli and honey butter keep refrigerated up to 3 days; biscuits are best the day made.