Cheddar Biscuits

These deliciously light biscuits are laced with just enough cheddar to make the taste pop in your mouth!  These biscuits pair extremely well with the White Bean Chili.  They would also be delicious filled with a ham during the Christmas or Easter holiday.  I found this recipe in the Cuisine At Home magazine and they have since been a favorite of mine.  These are best served warm.

Be sure to line your baking sheet with parchment paper and use the large scooper for uniform biscuits, or drop by the spoonful.  Either way they’re gonna be delicious!!

 

Cheddar Biscuits
 
Prep time
Cook time
Total time
 
These little biscuits are almost a must for the delicious white bean chili!
Author:
Recipe type: side/ bread
Cuisine: American
Serves: 16
Ingredients
  • 2 ½ cups all-purpose flour
  • ¼ cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt (I use a little less since I always use salted butter)
  • ½ teaspoon cream of tartar
  • 6 tablespoons butter, cold, cut into tiny squares
  • 1 cup of good quality sharp cheddar cheese, shredded
  • 1 cup buttermilk
  • 1 egg, lightly beaten
Instructions
  1. Preheat the oven to 400 degrees f.
  2. Line a baking sheet with parchment paper or coat lightly with nonstick spray.
  3. Mix together the dry ingredients for the biscuits.
  4. Cut in the butter with a pastry knife (I just use my hands, you can feel the texture so much better and when the butter is incorporated into the flour you can feel it) or use a food processor. Just don’t process too much, you want chunks of butter.
  5. Add the cheese, mix in. Mix together the buttermilk and egg and add it to the dry/cheese ingredients. Don't over stir as the biscuits will become tough, mix enough that all the ingredients are incorporated. I use my large scooper or you can use a ¼ measuring cup and drop the dough onto a parchment lined baking sheet. You will get about 8 per baking sheet.
  6. Bake in the preheated oven for about 13 minutes or until lightly golden brown. Makes about 16.

Cheddar Biscuits

2 ½ cups all-purpose flour
¼ cup sugar
1 tablespoon baking powder
1 teaspoon kosher salt (I use a little less since I always use salted butter)
½ teaspoon cream of tartar
6 tablespoons butter, cold, cut into tiny squares
1 cup of good quality sharp cheddar cheese, shredded
1 cup buttermilk
1 egg, lightly beaten

 Preheat the oven to 400 degrees f.  Line a baking sheet with parchment paper or coat lightly with nonstick spray.  Mix together the dry ingredients for the biscuits.  Cut in the butter with a pastry knife (I just use my hands, you can feel the texture so much better and when the butter is incorporated into the flour you can feel it) or use a food processor.  Just don’t process too much, you want chunks of butter.  Add the cheese, mix in.  Mix together the buttermilk and egg and add it to the dry/cheese ingredients.  Don’t over stir as the biscuits will become tough, mix enough that all the ingredients are incorporated.  I use my large scooper or you can use a 1/4 measuring cup and drop the dough onto a parchment lined baking sheet.  You will get about 8 per baking sheet.  Bake in the preheated oven for about 13 minutes or until lightly golden brown.  Makes about 16.

 

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