Guacamole Smash On A Cheddar Biscuit Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. Chill a large metal bowl and pastry cutter (optional) in the fridge for 5–10 minutes to keep the butter cold.

Combine dry ingredients

In the chilled large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt until evenly distributed.

Cut in the butter

Add 1/2 cup cold, cubed unsalted butter to the dry mix. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining (about 6–8 small pea-sized bits).

Add cheese

Fold in 1 cup grated sharp cheddar cheese evenly so that cheese is distributed throughout the flour-butter mixture.

Mix wet ingredients

In a separate small bowl, whisk together 3/4 cup buttermilk, 1/4 cup milk, and 1 teaspoon honey until combined.

Form biscuit dough

Make a well in the center of the dry ingredients and pour the buttermilk mixture in. Stir gently with a wooden spoon or rubber spatula until the dough just comes together. Do not overwork — the dough should be slightly shaggy but hold when pressed. If too dry, add up to 1–2 tablespoons extra milk; if too wet, add up to 2 tablespoons flour.

Shape biscuits

Turn the dough out onto a lightly floured surface. Gently pat or roll to about 1-inch thickness. Using a 2.5–3 inch round cutter, press straight down (avoid twisting) to cut biscuits. Gather scraps and gently press together—do not overwork—and cut remaining rounds to yield about 8 biscuits.

Egg wash and cheese topping

Beat 1 egg with 1 tablespoon water. Brush the tops of the biscuits lightly with the egg wash. Sprinkle the tops with the remaining 1/4 cup extra grated cheddar for a golden cheesy crust.

Bake

Place biscuits on the prepared baking sheet about 1 inch apart. Bake in the preheated 425°F (220°C) oven for 12–15 minutes, rotating the pan halfway through, until the biscuits are risen and golden brown on top.

Finish

Remove biscuits from oven and brush tops with 1 tablespoon melted butter. Transfer to a wire rack and let cool slightly (5 minutes) while you prepare the guacamole. Biscuits should be warm when assembled.

Prepare avocados

Halve and pit 3 ripe avocados. Scoop the flesh into a medium bowl. Immediately add 2 tablespoons fresh lime juice to prevent browning and to add brightness.

Mash to texture

Using a fork or potato masher, smash the avocado to a chunky-smooth texture — leave some small lumps for body. Aim for a spreadable consistency that holds on the biscuit.

Add aromatics and seasoning

Add 1/4 cup finely minced red onion, 1 diced tomato (seeds removed), 1 minced jalapeño (optional, seeded for less heat), and 2 tablespoons chopped fresh cilantro. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Stir gently to combine.

Adjust and finish

Taste and adjust seasoning with extra lime juice or salt as desired. If using, drizzle 1 teaspoon extra-virgin olive oil and fold gently for a silky finish. Keep guacamole covered with plastic wrap directly on its surface if not using immediately to minimize browning.

Split biscuits

Carefully split the warm cheddar biscuits in half horizontally using a serrated knife, keeping the interior crumb intact.

Smash and build

Generously spoon or spread about 2 to 3 tablespoons (adjust to preference) of the guacamole onto the bottom half of each biscuit. Gently press the guacamole to create a compact 'smash' layer so it adheres to the biscuit.

Top and finish

Place the top biscuit half over the guacamole. Brush any exposed top with a little melted butter if desired. Garnish each assembled sandwich with a small sprinkle of extra grated cheddar (about 1 tablespoon per sandwich) and a few microgreens or a cilantro sprig.

Serve

Serve immediately with lime wedges on the side for extra brightness. These are best enjoyed warm so the biscuit contrasts with the cool guacamole.