Aged Cheddar Biscuits with Garlic Mustard Butter Sauce April 22 2014


  • For the Garlic Mustard Butter Topping:
  • 3 tablespoons unsalted butter, cut into small pieces
  • 3 tablespoons Clove Encounter Garlic & Oregano Mustard
  • 1/4 teaspoon salt 

  • For the Biscuits:
  • 4 1/2 cups all-purpose flour, plus extra for flouring your work surface and rolling pin
  • 1 teaspoon baking soda
  • 1 tablespoon plus 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 1 teaspoon garlic powder
  • 1 tablespoon Italian seasoning
  • 1 cup solid vegetable shortening
  • 2 1/2 cups buttermilk 
  • 1 cup shredded sharp cheddar cheese


  1. To make the Garlic Mustard Butter: Combine all ingredients in small bowl.

  2. Microwave on high for 45 seconds. Mix again and set aside. Reheat just before taking biscuits out of the oven.

  3. To make the Biscuits: Preheat the oven to 425°F. 

  4. In a large bowl, sift together the flour, baking soda, baking powder, salt, sugar, garlic powder, and Italian seasoning. (If you don’t have a sifter, you can use a whisk.) 

  5. Add the vegetable shortening. Using a pastry cutter, or holding a butter knife in each hand, cut through the shortening and flour in an X-shaped motion until the shortening is mixed in. Be careful to break up any large pieces. You should end up with lots of little pebbles.

  6. Add the buttermilk and use your hands to mix everything together, turning the mixture until it forms a dough. Then keep turning and kneading until you’ve got a roughly shaped ball of dough. If things get sticky, add a little bit of flour. 

  7. Add the cheese and mix into the dough ball.

  8. Flour a board or countertop well, and turn the dough out on it. 

  9. Flour your rolling pin, and then roll the dough out until it forms a round about 1/2 inch thick. Fold the dough round into thirds, like you’re folding a business letter. Slap the dough down hard with the palms of your hands to really bring it together, and then roll it out and fold it in again. Do this 7 times in all, skipping the folding step the seventh time. Re-flour the work surface, the dough, and the rolling pin as you go. 

  10. Flour a 31/2-inch round pastry cutter, and cut out as many rounds of dough as possible (you should have 8 to 10 or so). Reflour the cutter as you go. (When we make these at the restaurant, we usually bake off the leftover pieces and eat them ourselves.) 

  11. Cover a baking sheet with parchment paper, lay the biscuits on it, and put it on the middle oven rack. At about the 10-minute mark, turn the baking sheet so that all the biscuits bake evenly. 

  12. When the biscuits are baked through and the tops are golden-brown (about 20 minutes), pull them out of the oven. Using a big pastry brush, coat the tops of the biscuits with the garlic mustard butter. The biscuits will be very soft and flaky inside, with just a little bit of crispness on the outside. Serve them while they’re hot.

BONUS: Dip the biscuits in more Clove Encounter - it's crazy good.

Recipe adapted from this awesome biscuit recipe on SeriousEats.