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Preheat your oven to 400°F. Melt the 1/2 cup of unsalted butter and pour it into the bottom of a 9x13 inch baking pan, ensuring the bottom is evenly coated.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt.

Add the cold butter pieces to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.

Stir in the shredded sharp cheddar cheese until well combined.

Pour in the buttermilk and mix until just combined. The dough will be thick and lumpy.

Carefully spoon the biscuit dough into the prepared baking pan, spreading it evenly over the melted butter. The dough will be submerged in the butter.

Using a metal dough cutter or bench scraper, score the dough into 12-16 individual square or rectangular portions. Do not cut all the way through to the bottom of the pan.

Bake for 18-22 minutes, or until the biscuits are deep golden brown on top and cooked through. The butter will bubble around the biscuits during baking.

Remove from the oven and let cool for a few minutes. Use a spatula to lift out individual, buttery biscuits.


Preheat your oven to 400°F. Melt the 1/2 cup of unsalted butter and pour it into the bottom of a 9x13 inch baking pan, ensuring the bottom is evenly coated.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt.

Add the cold butter pieces to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.

Stir in the shredded sharp cheddar cheese until well combined.

Pour in the buttermilk and mix until just combined. The dough will be thick and lumpy.

Carefully spoon the biscuit dough into the prepared baking pan, spreading it evenly over the melted butter. The dough will be submerged in the butter.

Using a metal dough cutter or bench scraper, score the dough into 12-16 individual square or rectangular portions. Do not cut all the way through to the bottom of the pan.

Bake for 18-22 minutes, or until the biscuits are deep golden brown on top and cooked through. The butter will bubble around the biscuits during baking.

Remove from the oven and let cool for a few minutes. Use a spatula to lift out individual, buttery biscuits.
