Ingredients
For the Cheddar Biscuits:
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1 tsp granulated sugar
1 tsp salt
1/2 cup (1 stick) cold unsalted butter, cubed
1 1/2 cups sharp cheddar cheese, shredded
3/4 cup cold buttermilk
2 tbsp melted butter (for brushing)
For the Sweet Custard / Cream Filling:
1 1/2 cups whole milk
3 large egg yolks
1/3 cup granulated sugar
2 tbsp cornstarch
2 tbsp unsalted butter
1 tsp vanilla extract
Instructions
1. Make Custard Filling: Whisk egg yolks, sugar, and cornstarch in a bowl until smooth. Heat milk in a saucepan until warm, then slowly pour into the egg mixture while whisking to temper. Return mixture to the saucepan over medium heat, whisking constantly until thick and smooth. Remove from heat, stir in 2 tbsp butter and vanilla. Cover with plastic wrap touching the surface and chill completely in the fridge.
2. Prep Oven: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
3. Make Biscuit Dough: In a large bowl, whisk flour, baking powder, baking soda, sugar, and salt. Cut in cold cubed butter using a pastry cutter or fork until coarse crumbs form. Stir in shredded cheddar cheese.
4. Shape & Bake: Pour in cold buttermilk and mix until just combined into a dough. Turn onto a floured surface, pat into a 1-inch thick rectangle, and cut into square biscuits. Place on the baking sheet and brush tops with melted butter. Bake for 12 to 15 minutes until golden brown. Cool completely.
5. Assemble: Slice the cooled cheddar biscuits in half horizontally. Spoon or pipe a generous layer of chilled custard filling onto the bottom half, then place the top biscuit over the cream. Serve immediately.