BEST CHEESE BISCUITS
A rich, cheesy biscuit that is good with soup, chilli, or stew. Medium cheese can be used, but sharp cheese will give more flavour.
Provided by Cullinaryjudge
Categories Breads
Time 35m
Yield 10-12 biscuits
Number Of Ingredients 7
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.
EASY CHEESY BISCUITS
I'm a big fan of homemade biscuits but not the rolling and cutting that goes with them. The drop biscuit method solves everything. -Christina Addison, Blanchester, Ohio
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 237 calories, Fat 12g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 429mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
FLUFFY CHEDDAR BISCUITS
These biscuits are golden and crisp outside, light and fluffy inside, and wonderfully cheesy inside and out. They come together in minutes, and triple basting them in butter (before baking, halfway through baking and once more when they come out of the oven) really takes them over the top. You may be tempted to skip the 3 tablespoons of sugar in this otherwise savory biscuit, but don't: It's the secret to the biscuit's tender interior. Inspired by Red Lobster's buttery biscuits, these are drop-style, which means you just scoop up the batter and gently plop it onto baking sheets. Try to handle the dough gently to avoid compressing it, which can result in a less-than-fluffy biscuit.
Provided by Erin Jeanne McDowell
Categories brunch, lunch, breads, quick breads, side dish
Time 45m
Yield 12 biscuits
Number Of Ingredients 10
Steps:
- Arrange the oven racks in the upper and lower thirds of the oven and heat the oven to 375 degrees. Line two baking sheets with parchment paper.
- In a medium bowl, stir the flour, sugar, baking powder, garlic powder, salt and paprika to combine. Add the 1/2 cup cubed butter and toss until each piece is coated completely in flour mixture. Use a pastry cutter or your hands to rub the butter into the flour, continuing to work the mixture until the butter is almost fully blended into the dough. There can still be a few larger pieces of butter, but none should be larger than a pea. If the butter feels soft or melty at any point, refrigerate the mixture in the bowl for 15 minutes before continuing.
- Stir in 1 1/2 cups/170 grams of the cheese into the flour mixture. Make a well in the center of the bowl. In a liquid measuring cup or in a small bowl with a spout, whisk the buttermilk and egg until well combined. Pour the mixture into the medium bowl and, using a wooden spoon, stir until the mixture is combined. Near the end, you may have to fold it over itself a few times in the bowl to make sure it's uniformly combined. (Resist the urge to use your hands so that the mixture doesn't get too soft or compressed.)
- Scoop the dough into 12 even portions (about 1/2 cup/80 grams each) onto the prepared sheet pan. Stagger the biscuits on the baking sheets. (You should have 6 biscuits per sheet pan.)
- Brush each biscuit with the melted butter (you won't use it all) and divide the remaining shredded cheese among the tops of the biscuits (about 2 teaspoons per biscuit).
- Transfer to the oven and bake the biscuits for 15 minutes, then brush each biscuit with butter again, and rotate the pans between the oven racks. Continue to bake until the biscuits are light golden and the cheese on top is deeply golden, 5 to 10 minutes more. The biscuits should spring back gently when touched in the center.
- Brush the finished biscuits generously with the remaining butter. Cool at least 10 minutes before serving warm (or cool completely and serve at room temperature).
WHOLE-WHEAT CHEESE BISCUITS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 1 cup whole-wheat flour, 2/3 cup all-purpose flour, 1 tablespoon each chopped parsley and chives, 2 teaspoons baking powder and 3/4 teaspoon kosher salt in a large bowl. Cut in 6 tablespoons diced cold butter, then half of a 5.2-ounce package garlic-and-herb cheese until pea-size pieces form. Stir in 2/3 cup half-and-half with a fork. Pat into a 4-by-8-inch rectangle; cut into 8 squares. Bake at 450 degrees F until lightly browned, 15 to 17 minutes.
EASY CHEESY BISCUITS
These light and crispy cheese biscuits are so simple to make. The perfect snack that all the family will enjoy.
Provided by cemiddlebrook
Time 25m
Yield Makes Biscuits
Number Of Ingredients 4
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.
CHEESE-GARLIC BISCUITS
Surprise your family tonight by serving up a batch of these melt-in-your-mouth cheddar garlic biscuits-dare we say they're better than the kind you'd order at a restaurant? With the help of handy Bisquick™ mix, this homemade cheesy biscuit recipe takes a simple 15 minutes to make and is as easy as can be with no kneading or proving required. Simply mix up your dough, drop it by the spoonful onto a cookie sheet and bake away! Whether you use your cheesy biscuits as the base for an egg and cheese breakfast sandwich, as a side to soup or salad for a satisfying lunch or you simply dig in when they're hot and fresh from the oven, one bite and these biscuits are sure to become an instant family favorite.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 9
Number Of Ingredients 5
Steps:
- Heat oven to 450°F.
- Stir Bisquick mix, milk and cheese until soft dough forms. Drop dough by 9 spoonfuls onto ungreased cookie sheet.
- Bake 8 to 10 minutes or until golden brown. Stir together butter and garlic powder; brush over warm biscuits.
Nutrition Facts : Calories 160, Carbohydrate 17 g, Cholesterol 10 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 460 mg
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