Awesome Cheddar Cheese Tea Biscuits Recipes

CANADIAN TEA BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Whisk together flour, baking powder, and salt in a bowl. Cut in shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir Cheddar cheese and chives into flour mixture; gradually stir in milk to form a soft dough.
• Turn dough out onto a lightly floured surface and with floured hands, knead until smooth, about 15 times. Roll dough out to a 1-inch thickness with a floured rolling pin. Cut biscuits with a 2 1/2-inch round cookie cutter; place onto an ungreased baking sheet. Press dough trimmings together, roll out again, and cut remaining dough into rounds.
• Bake in the preheated oven until golden brown, about 15 minutes.

EASY CHEESE TEA BISCUITS

Steps:

• Whisk the flour, baking powder, and salt together in a mixing bowl.
• Add the butter and use a pastry blender or fork to combine it with the flour until the mixture is coarse and sandy.
• Use your fingers to rub in any remaining larger lumps of butter. Place the bowl of flour in the freezer for 30 minutes.
• Preheat the oven to 450ºF (230ºC).
• Line a baking sheet with parchment paper and have a 2½ inch (6 mm) round biscuit cutter ready.
• Remove the flour mixture from the freezer and add the grated cheese.
• Stir everything together with a fork to combine.
• Use the fork to make a well in the middle of the flour-cheese mixture.
• Pour in the milk.
• Stir everything together with the fork until no dry bits of flour remain on the bottom of the bowl.
• Turn the dough out onto a floured work surface.
• Sprinkle a little flour on top of the dough. Working quickly so the butter doesn't warm up, pat the dough out to a thickness of 1 inch (2½ mm) with your hands. Add a little more flour if the dough is sticking.
• Cut the dough into as many round biscuits as you can (probably about seven). Gather the leftover scraps and quickly pat the dough out again. Cut more biscuits. Repeat this process until all of the dough is gone. Depending on how thick you've patted the dough, you should end up with 10 to 12 biscuits.
• Place the biscuits on the prepared baking sheet and brush the top of each with milk.
• Bake the biscuits for 15 to 17 minutes, or until golden.
• Remove them from the oven and let the pan cool on a wire rack for 10 minutes before serving.

CHEESE TEA BISCUITS

Steps:

• Preheat oven to 450.
• Sift and measure flour.
• Add baking power and salt.
• Stir in grated cheese (optional).
• Cut up shortening and add.
• Pour in milk.
• Mix until sticky.
• Put on lightly floured surface and kneed 8-10 times.
• Roll out or pat until half an inch thick.
• Cut with floured glass.
• Bake on ungreased baking sheet for 12-15 minutes or light golden brown.

AWESOME CHEDDAR CHEESE TEA BISCUITS

Steps:

• Mix the flour, baking soda, salt, garlic powder, black pepper, and rosemary.
• Cut up the the butter and then mix into the dry ingredients until the butter is decimated into chunks no bigger than a centimetre.
• Mix in the olive oil.
• Mix in the cheddar cheese.
• Mix in the milk slowly, the batter should be moist but not over-saturated in milk.
• Bake for 15-17 Minutes at 400°F.

BUTTERMILK CHEDDAR BISCUITS

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.

CHEDDAR BISCUITS

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.

FLUFFY CHEDDAR BISCUITS

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).