Why This Recipe Works

Our goal in developing our biscuit recipe was twofold: to identify the distinct differences between fluffy biscuits and flaky biscuits and to understand how specific ingredients, mixing technique, dough shaping, and baking combine to create a perfect fluffy or flaky biscuit. For our fluffy biscuit recipe, we found that the wet dough (made with buttermilk or yogurt) was too wet to roll out so we formed the biscuits by gently batting pieces of dough back and forth between cupped hands and then lightly patting them into shape.

Before You Begin

If you are using yogurt instead of buttermilk in this recipe, note that 8 ounces of yogurt equals 3/4 cup plus 2 tablespoons (7/8 cup), not 1 cup as you might expect. Make sure that your oven rack is set at the center position. Baked too low, your biscuits will likely end up with burned bottoms. If your oven is accurate, stick with the 450° suggested temperature. If you suspect your oven runs hot, lower the temperature to 425.°

Instructions

Set rack at middle position and heat the oven to 450 degrees.

Mix or pulse first 6 ingredients in a large bowl or the workbowl of a food processor fitted with steel blade. With your fingertips, a pastry blender, 2 knives, or steel blade of the food processor, mix, cut, or process butter into the dry ingredients until mixture resembles coarse meal with a few slightly larger butter lumps. Add shredded cheddar and toss lightly to distribute.

If making by hand, stir in buttermilk with a rubber spatula or fork until mixture forms into soft, slightly sticky ball. If dough feels firm and dry bits are not gathering into a ball, sprinkle dough clumps with additional tablespoon of buttermilk (or milk for the yogurt dough). Be careful not to overmix. If using food processor, pulse until dough gathers into moist clumps. Remove from food processor bowl and form into rough ball.

With lightly floured hands, divide dough into 12 equal portions. Lightly bat a portion of dough back and forth a few times between floured hands until it begins to form a ball, then pat lightly with cupped hands to form a rough ball. Repeat with remaining dough, placing formed dough rounds 1 inch apart on ungreased cookie sheet or pizza pan. Brush dough tops with melted butter or milk. (May be covered with plastic wrap and refrigerated for up to 2 hours.) Bake until biscuit tops are light brown, 10 to 12 minutes. Serve immediately.