Cheddar Cheese Biscuits From Scratch Recipes

Steps:

• Position a rack in the upper third of the oven and preheat to 425 degrees. Lightly mist a large baking sheet with cooking spray.
• Make the biscuits: Pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and pulse until combined. Add the butter; pulse 4 or 5 times, or until the butter is in pea-size pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough. Turn out onto a clean surface and gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough.
• Drop the dough onto the baking sheet in scant 1/4-cup portions, 2 inches apart, and bake until golden, 15 to 20 minutes.
• Meanwhile, make the garlic butter: Melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minute. Remove from the heat and stir in the parsley. Brush the biscuits with the garlic butter and serve warm.

Steps:

• Preheat oven to 425 degrees, with rack on lower shelf. In a large bowl, whisk together 2 cups flour, baking powder, baking soda, salt, and pepper. Cut in butter with a pastry blender until mixture resembles coarse crumbs, with some pea-size lumps. Mix in buttermilk and cheese until combined. With a floured hand, knead dough against side of bowl until it holds together. If it is sticky, knead in up to 1/4 cup more flour.
• After kneading biscuit dough, turn it out onto a lightly floured work surface. Pat the dough to 1 inch thick. With a floured 2-inch biscuit cutter, cut out rounds as close together as possible. Place on a baking sheet. Gather scraps; pat again, and cut out more rounds.
• Brush the tops with 1/2 tablespoon melted unsalted butter. Bake until biscuits are golden brown, rotating sheet halfway through, 18 to 20 minutes. Serve warm.

Steps:

• Whisk dry ingredients together.
• Add melted butter and milk.
• Mix just until there is no more dry flour showing. Do not overmix, will be quite lumpy.
• Fold in shredded cheese.
• Drop spoonfuls onto baking pan covered with parchment.
• Stir Old Bay into melted butter and brush on top. Sprinkle with parsley.
• Bake at 400 degrees for 12-14 minutes.

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease a cookie sheet, or line with parchment paper.
• In a large bowl, combine baking mix, Cheddar cheese, and garlic powder. Stir in milk. Drop batter by heaping tablespoonfuls onto prepared cookie sheet.
• Bake in preheated oven for 10 minutes. Brush biscuits with melted margarine, and sprinkle with parsley and garlic salt. Bake for 5 more minutes, or until lightly browned on the bottom.

Steps:

• Preheat the oven to 425 degrees F.
• Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.
• Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.
• Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.

Steps:

• Preheat oven to 450 degrees F. Grease a baking sheet with cooking spray.
• Whisk together flour, baking powder, sugar, garlic powder and salt in a large bowl. Add butter to mixture and use a pastry cutter or two knives to blend until the mixture resembles a coarse meal. Stir in cheese and parsley. Add buttermilk and stir until just combined.
• Use a large ice cream scoop to drop biscuits onto the prepared baking sheet. Sprinkle with flakey sea salt. Bake until golden brown, 15 to 18 minutes. Serve immediately.

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Add the flour, powdered milk, cream cheese, butter, sugar, baking powder and salt to a stand mixer fitted with a paddle attachment and mix on low speed until the flour resembles coarse cornmeal. With the mixer running, slowly add the buttermilk and mix until a dough forms. Increase the speed to medium and mix until the dough starts to stick to the sides of the mixing bowl. Stop the mixer.
• Add the Cheddar and mix on low speed until incorporated, about 10 seconds. (You don't want to break up the cheese.)
• Place the dough on a floured rolling surface and knead it 25 times, until the dough is soft and doesn't stick to your hands or the board. Roll out the dough to 3/4-inch thickness and cut out 36 biscuits with a biscuit cutter, transferring the biscuits to the prepared baking sheets.
• Bake the biscuits, rotating the baking sheets halfway through, until golden brown, about 30 minutes. Serve with butter and jam.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
• In a large bowl, mix together flour, baking powder, chives, garlic salt and salt. Cut in the shortening until the mixture has only small lumps. Add milk and cheese and stir until moistened. Drop dough by heaping spoonfuls onto prepared baking sheet.
• Bake in preheated oven for 12 to 15 minutes, until golden.

Steps:

• Preheat oven to 500 degrees F.
• Put 1 Tbsp butter in a large cast iron skillet, or heavy baking dish, and place in oven.
• In a large bowl, combine flour, baking powder, 3/4 cup of the cheese, and salt, mix till combined.
• Cut butter in using a pastry cutter or two knives (I use my kitchen-aid, more often than not, with a paddle beater), until it is the consistency of small peas.
• Stir in buttermilk, if too dry or crumbly, add at few splashes more until the dough is workable, but not sticky.
• Take skillet out of the oven.
• On a floured surface, turn dough out, knead no more than 8-10 times, and pat down to about 3/4" thickness. Cut out biscuits with a biscuit cutter or a kitchen glass. Don't bother re-rolling the dough, just leave the odds and ends in the pan as they are as a little treat for yourself. Just to ensure the biscuits aren't tough!
• Prick with the tines of a fork, and brush with beaten egg over the tops.
• Sprinkle with the remaining 1/4 cup of cheese, place in hot skillet.
• Bake 10-12 minutes till golden brown and cheese is bubbly and slightly browned.

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse crumbs. Stir in cheese, garlic and pepper flakes. Add milk; stir just until moistened., Drop dough by heaping 1/4 cupfuls 2 in. apart onto a greased baking sheet. Bake 18-20 minutes or until golden brown. Serve warm.

Steps:

• Preheat oven to 450 degrees.
• Combine flour, baking powder, sugar, and salt.
• Stir in milk and 1/2 cup butter just until moistened. Add Cheese.
• Drop batter by tablespoon on lightly greased cookie sheet.
• Meanwhile, add garlic salt to remaining melted butter.
• Bake buscuits for 6 minutes.
• Remove biscuits, drizzle with garlic butter and return to oven for another 6-7 minutes, or edges are golden.
• After removing from oven but while still warm drizzle with garlic butter again.
• Serve and enjoy!

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large bowl, sift together flour, salt and baking powder. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture. Add the milk and cheddar cheese; stir to combine. Drop batter by spoonfuls onto an ungreased baking sheet.
• Bake in preheated oven for 12 to 15 minutes, until lightly browned. While biscuits are baking mix melted butter and minced garlic. Brush garlic butter over hot baked biscuits.

Steps:

• Preheat your oven to 425 degrees.
• Sift together flour, baking powder, baking soda, salt and pepper.
• Cut in butter a piece at a time until mixture looks like large crumbs.
• Add buttermilk and cheese. Mix until combined, flouring your hands as needed, until it sticks together. If it is too sticky, add in some more flour, a little at a time.
• Do not over mix.
• Lightly flour a large work surface. Turn out the dough and flatten it to 1 in thickness.
• Cut out rounds with a floured 2 inch round cutter. Keep spacing as close together as possible. Put the rounds on a baking sheet.
• Collect any scraps, and, mixing as little as possible, flatten out to 1 in thickness again. Cut out any additional rounds you can.
• Do not over mix.
• Brush tops of biscuits with melted butter.
• Bake until they look golden brown,. Bake for 18 to 20 minutes. Rotate the sheet after about 10 minutes.

Steps:

• In a bowl, combine flour, baking powder, baking soda and salt. Cut in cheese and shortening until crumbly. Add buttermilk; stir until just moistened. , Turn onto a lightly floured surface; knead 8-10 times. Roll out to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on an ungreased baking sheet. Bake at 425° for 10-12 minutes or until golden brown.

Steps:

• Preheat oven to 400F degrees.
• Combine first 6 ingredients in food processor and blend.
• Add butter and cut in, using pulse, until fine meal forms.
• Transfer to large bowl, mix in cheese.
• (Can be prepared 4 hours ahead, cover and chill).
• Mix enough buttermilk into flour mixture to bind dough.
• Turn out onto floured surface and knead gently until combined, about 10 turns.
• Pat out dough to 3/4" thickness.
• Using 3" biscuit cutter, cut out biscuits.
• Gather scraps, pat out to 3/4" thickness and cut additional biscuits.
• Transfer biscuits to ungreased baking sheet.
• Brush biscuits with egg glaze and sprinkle with poppy seeds.
• Bake until golden brown and firm to touch, about 18 minutes.
• Serve warm.
• Makes about 10 biscuits.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a baking sheet.
• Combine flour, Cheddar cheese, baking powder, salt, and garlic powder in a bowl.
• Combine milk, 1/3 cup butter, and egg in a separate bowl. Mix into the flour mixture until chunky; be careful not to over-mix the batter.
• Drop batter by tablespoonfuls onto the prepared baking sheet.
• Bake in the preheated oven for 10 minutes. Brush melted butter on top and continue baking until golden brown, about 5 minutes more.

Steps:

• In a large bowl, combine the flours, baking powder, salt, 1/4 teaspoon garlic powder and baking soda. Cut in 3 tablespoons butter until mixture resembles coarse crumbs; add cheese. Stir in buttermilk just until moistened., Drop by 2 tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 425° until golden brown, 10-12 minutes. Melt remaining butter; stir in parsley and remaining garlic powder. Brush over biscuits. Serve warm.

Steps:

• Preheat the oven to 170C/fan 150C/gas 5.
• Mix all the ingredients together in a mixing bowl using your hands until a dough is formed.
• Roll out the dough to a thickness of 5mm. Then use a cutter to cut out the biscuits.
• Place the biscuits onto a floured baking tray and bake in the oven for 10-15 minutes or until golden and crispy.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
• Mix biscuit mix, Cheddar cheese, and milk together in a bowl using a wooden spoon until batter is soft and doughy, 30 seconds. Drop spoonfuls of batter onto the prepared baking sheet.
• Bake in the preheated oven until biscuits are lightly browned and cooked through, 8 to 10 minutes.
• Heat butter and garlic powder in a saucepan over low heat until melted, about 5 minutes. Brush garlic butter over cooked biscuits.

Steps:

• In a large bowl, whisk together the flour, baking powder, salt and garlic powder.
• Add the cubed butter. Using a pastry cutter or a fork, cut butter into flour until it is coarse, pea-sized.
• Add oil, grated cheddar cheese and the milk. Stir till well combined and holds together.
• Make sure to keep adding milk a bit at a time, just until the dough is moistened and you can no longer see any raw flour.
• Drop approximately 1/4 cup portions of the dough onto an un-greased cookie sheet or a using an ice cream scoop or large spoon.
• Bake for 15-17 minutes in a preheated oven at 400 degrees.
• While biscuits are baking, melt 3 tablespoons butter is a small bowl with 1/2 teaspoon garlic powder and the parsley.
• When biscuits come out of the oven, use a brush to spread this garlic butter over the tops of all the biscuits. Do this a few times - it's fun to watch all the butter getting absorbed into the biscuit! Use up all of the butter. Serve warm.

Steps:

• Measure first 4 ingredients into bowl.
• Add grated cheese.
• Stir.
• Add cooking oil and milk.
• Stir to form a soft ball of dough.
• Add more milk if needed to make dough soft.
• Turn out on lightly floured board and knead gently 8-10 times.
• Roll to 3/4 to 1 inch thick.
• Cut with biscuit cutter.
• Place on ungreased cookie sheet close together for moist sides or 1 inch apart for crisp sides.
• Bake in 425 degree oven for 15 minutes or until nicely browned.
• Serve plain or with butter.