In a mixing bowl, take all the "dry ingredients" mentioned above.
Mix very well. You can also sift the dry ingredients with a sieve if you want.
Chop cold butter in small cubes and add them to the flour.
Mix the butter pieces with your finger tips with the flour mixture until the whole mixture resembles breadcrumbs. If the butter melts while mixing, keep the mixture in the fridge for few minutes and then start again. You can also use a stand mixer to mix the butter in the flour.
Grate the cheese and add to the flour butter mixture. While grating cheese you can keep the flour-butter mixture in the fridge.
Mix well with a spatula or spoon.
Add the cold buttermilk. If you have fresh yogurt or curd, then dissolve 2 tablespoons chilled curd in ⅓ cup cold water to make buttermilk.
Mix and bring the whole mixture together. Do not knead. Buttermilk is added to bind the mixture. So simply mix and gather till the mixture comes together in one large dough.
In case the butter starts melting, then keep the dough covered in the fridge for about 15 to 20 minutes.
Making cheese biscuits
Before baking preheat the oven to 200 degree Celsius (392 degrees Fahrenheit) for 15 minutes.
Place the dough on a lightly floured surface.
With a rolling pin, gently roll to a square of 8x8 inch square.
Then cut into 2x2 inch squares. If the butter starts to look melted, then keep the cheese squares covered in the fridge for 15 to 20 minutes.
Place the cheese squares in a greased or parchment lined baking tray. Sprinkle the biscuit squares with some sea salt or edible rock salt or pink salt or black salt.
Baking cheese biscuits
Place in the preheated oven and bake the biscuits for 20 to 25 minutes or till the tops are golden.
While still hot, remove the biscuits. Keep them on a wire rack to cool. If you keep the cheese biscuits in the baking tray for cooling, they become moist from the bottom due to heat evaporation.
Once they are cooled on the wire rack, then store them in an airtight container. You can also serve them warm or at room temperature. Leftovers can be refrigerated and then warmed in a pan or oven before serving.
Enjoy the cheese biscuits as a delicious tea time snack.
Feel free to add your preferred choice of herbs or spices to the dough.
Ensure that both the butter and the buttermilk are cold. This helps the biscuits to rise and get a crispy flaky texture.
Do not knead the dough. Simply gather all the ingredients and combine to form a dough. We do not want any gluten strands to form in the dough.
Make sure the butter is cold at all times when you knead or roll the dough. If the butter gets melted during any of the dough working steps, place the dough in the fridge for 10 to 15 minutes.
I always make these biscuits with regular cheddar cheese. For a more sharper flavor, you can make these with aged cheddar cheese. Parmesan cheese can also be swapped with cheddar cheese or use an equal mix of both.
The recipe can be scaled to make a smaller portion or a larger batch.
Note that the approximate nutrition info is for 1 cheese biscuit made from this recipe.