Description
Australian Busters are flaky, cheesy biscuits baked to a golden brown perfection, featuring a hint of cayenne pepper for a subtle kick. These savory biscuits combine sharp cheddar cheese with butter and a tender dough, making them a perfect snack or accompaniment to meals.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper
Wet Ingredients
- 8 tablespoons butter, cut into 1/4-inch dice
- 3 1/2 cups shredded sharp cheddar cheese, loosely packed
- 6 to 7 tablespoons water
Instructions
- Preheat the Oven: Preheat oven to 450°F (230°C). Line a large baking sheet with parchment paper and set aside to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a medium bowl, mix together the flour and salt evenly to distribute the seasoning throughout the dough.
- Incorporate Butter: Add the diced butter to the flour mixture and use your fingertips to rub it in until the mixture resembles coarse crumbs, which ensures a flaky texture.
- Add Cheese: Stir in the shredded sharp cheddar cheese evenly throughout the crumbly mixture for a rich cheesy flavor.
- Form the Dough: Gradually add 6 tablespoons of water and the cayenne pepper, stirring with a fork until the dough starts to come together. If the dough feels too dry, add the remaining water a little at a time until it holds together but is not sticky.
- Roll Out Dough: Turn the dough onto a lightly floured surface and roll it out to about 1/4-inch thickness for even baking and a tender biscuit texture.
- Cut Biscuits: Using a 3-inch round cutter, cut out biscuits and place them on the prepared baking sheet. Gather and re-roll scraps as needed to minimize waste.
- Prick Biscuits: Prick each biscuit 10 times with the tines of a fork to prevent puffing and help them bake evenly.
- Bake: Bake in the preheated oven for 15 minutes or until the biscuits are golden brown on top and cooked through.
- Cool Biscuits: Remove from the oven and let them sit on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, which helps retain their crisp texture.
Notes
- Use sharp cheddar cheese for the best flavor balance and melty texture.
- Be gentle when rubbing in the butter to maintain a flaky texture.
- If the dough is sticky, add a little flour when rolling out.
- These biscuits are best served warm but can be stored in an airtight container for up to 2 days.
- For an extra touch, sprinkle a little extra shredded cheese on top before baking.
