1 cup extra sharp cheddar cheese, shredded
½ cup unsalted butter, softened (1 stick)
1 cup flour
½ teaspoon salt
¼ teaspoon red pepper flakes
¼ teaspoon garlic powder
¼ teaspoon mustard powder
¼ teaspoon sugar
Preheat the oven to 350°F.
Cream together softened butter and finely shredded cheese, using the paddle on a stand mixer or a hand mixer.
Combine flour, salt, red pepper, garlic, mustard, and sugar in a medium bowl. Whisk together well. Slowly incorporate flour mixture and cheddar butter. Don’t overmix, just combine.
Transfer dough to parchment paper. Gently press into one ½-inch oval shape. Using a 2-inch biscuit cutter, press cutter in dough. Then, slice in half. For any remaining dough, shape into ½-inch ovals.
Place the cut half moons onto a parchment paper or Silpat-lined baking sheet. The cheese biscuits should be a minimum of 2 inches apart.
Bake for 20 minutes.
Transfer to cooling rack.