Biscuits with Cheesy Feet

**By Chadwick Boyd**
PHOTO BY BROOKE SLEZAK

Who Knew Biscuits Could Have Crispy-Cheesy “Feet”!

These simple, but fancy looking biscuits are always the talk of the party. Most people have never heard of biscuits with “feet.” The feet are made by placing grated cheese underneath biscuits before baking them. They are crispy-crunchy once baked, which makes eating the biscuits even more fun.

I like to use very sharp cheddar, asiago or aged gouda for this recipe. Feel free, though, to try any cheese that suits your fancy.

I use a 2¼-inch biscuit cutter, so the biscuits are just a couple bites each for guests. But if you want more for yourself, whomp them up and use a 3-inch cutter.

No matter how you make these biscuits, you will for sure be delighted and want to make them a million times over.

Chadwick’s Checklist

What you need to know before you cook.

Line a standard baking sheet with parchment
Use a 2¼-inch biscuit cutter
Grate the cheese on the large holes of a box grater
The dough needs to chill for 20 minutes before baking

SERVING SIZE: 12 biscuits PREP TIME: 12-15 mins + 20 mins to chill COOKING TIME: 16 mins

Ingredients

2¼ cups all-purpose flour, plus more for dusting
1 tablespoon baking powder
1 teaspoon baking soda
1½ teaspoons Kosher salt
½ teaspoon freshly cracked black pepper
1½ cups grated sharp cheddar, asiago or aged gouda, divided
6 tablespoons very cold unsalted butter (do not cut into tablespoons; keep together as a stick)
1¼ cups heavy whipping cream
2 teaspoons flake salt

Directions

In a wide, large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and pepper. Mix in ¾ cup of the grated cheese with a wooden spoon.
Toss the stick of butter in the flour mixture to coat. On the large holes of a box grater, grate the butter into the dry ingredients. Gently shake the butter pieces with your fingers to disperse them evenly throughout the dry mix.
Pour the heavy whipping cream into the bowl and stir the dough with a wooden spoon until it just comes together. If still a bit dry, add very cold water one tablespoon at a time until the dough is moistened, but not wet and tacky. Chill the dough uncovered for 20 minutes.
Position the rack in the center of the oven and preheat to 425°F.
Line a baking sheet with parchment paper. Starting at one corner of the pan, place the 2¼-inch biscuit cutter on the parchment and add 1 tablespoon of the remaining ¾ cup of cheese in the center of the cutter. Lift the cutter and gently spread the cheese out about ¼-inch more than the cutter with your fingers to form the cheesy feet. Repeat this 11 more times, creating 4 rows of 3 piles of cheese.
Remove the dough from the refrigerator and turn it out onto a clean, lightly floured surface. Press out with your hangs to a 1-inch rectangle. Cut the dough into quarters (4 equal pieces). Stack them on top of each other and press down to a 1-inch rectangle to create the layers. Repeat this process three more times. Sprinkle with more flour as needed throughout the process.
Flour the biscuit cutter and press straight down through the dough – do not twist – to cut out the biscuits. Place the biscuits on top of each pile of cheese. Gather the remaining dough scraps and press out to 1-inch thick. Flour if needed. Continue cutting out biscuits until you have 12 on the pan. Sprinkle the tops evenly with flake salt.
Bake 16 minutes, or until the biscuits are golden brown and the cheesy feet are crispy. Remove from the oven. Let rest on the baking sheet for 5-10 minutes.
Serve. Store the biscuits in an air tight container for up to 3 days.