CHEDDAR BISCUITS WITH OLD BAY® SEASONING
Buttery and tender, these biscuits are just like your favorite restaurant treat.
Provided by Bisquick
Categories Trusted Brands: Recipes and Tips Bisquick®
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees F. In small bowl, stir together Topping ingredients; set aside.
- In medium bowl, stir Biscuit ingredients until soft dough forms. Drop dough by 8 spoonfuls onto ungreased cookie sheet.
- Bake 16 to 18 minutes or until biscuits are golden brown. Immediately brush hot biscuits with Topping. Serve warm.
Nutrition Facts : Calories 281.5 calories, Carbohydrate 19.8 g, Cholesterol 44.8 mg, Fat 20.8 g, Fiber 0.6 g, Protein 4.8 g, SaturatedFat 11.5 g, Sodium 616.3 mg, Sugar 1.7 g
CHEDDAR BISCUITS WITH OLD BAY® SEASONING
Buttery and tender, these biscuits are just like your favorite restaurant treat.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. In small bowl, stir together Topping ingredients; set aside.
- In medium bowl, stir Biscuit ingredients until soft dough forms. Drop dough by 8 spoonfuls onto ungreased cookie sheet.
- Bake 16 to 18 minutes or until biscuits are golden brown. Immediately brush hot biscuits with Topping. Serve warm.
Nutrition Facts : Calories 290, Carbohydrate 21 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Biscuit, Sodium 630 mg, Sugar 3 g, TransFat 1 1/2 g
RED LOBSTER® CHEDDAR BISCUITS
I made these with baked potato soup and loved it. Great addition! I gave them to a friend and he said they tasted just like the ones at Red Lobster®. The recipe will yield more if made into smaller biscuits. They are best served fresh out of the oven.
Provided by cookingmaniac
Categories Bread Quick Bread Recipes Biscuits
Time 25m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 379 calories, Carbohydrate 34 g, Cholesterol 90.2 mg, Fat 22.1 g, Fiber 1.2 g, Protein 11.1 g, SaturatedFat 13.5 g, Sodium 795.9 mg, Sugar 1.6 g
OLD TIME CHEDDAR BISCUITS
My favourite biscuit recipe! Crunchy outside, soft, buttery inside, with the addition of CHEESE! An adaptation I made from one of Edna Lewis' recipes. Note: Feel free to use lard or shortening as opposed to butter - I always prefer lard over shortening though.
Provided by Megohm
Categories Breads
Time 20m
Yield 8-10 biscuits, 8-10 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 223.7, Fat 8.4, SaturatedFat 4.9, Cholesterol 46.3, Sodium 463.5, Carbohydrate 31.1, Fiber 1.1, Sugar 1.1, Protein 5.6
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).
ALMOST-FAMOUS CHEDDAR BISCUITS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 12-14 biscuits
Number Of Ingredients 12
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.
CHEDDAR BISCUITS
I often serve my family these warm cheddar biscuits with a hearty breakfast of bacon and eggs. They freeze well, too. -Colleen Horudko, Warman, Saskatchewan
Provided by Taste of Home
Time 20m
Yield 16 biscuits.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 118 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 251mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
MAKEOVER CHEDDAR BISCUITS
Here's our crack at the never-ending biscuits from Red Lobster. Made from scratch with lighter ingredients, they're just as cheesy and buttery as the original. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 30m
Yield 15 biscuits.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 106 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 233mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
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