SOUR CREAM & CHEDDAR BISCUITS
Here's my go-to recipe for biscuits. Brushing them with the garlic-butter topping before baking seals the deal! -Amy Martin, Vancouver, WA
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 450°. In a large bowl, whisk the first 7 ingredients. Cut in cold butter until mixture resembles coarse crumbs; stir in cheese. Add milk and sour cream; stir just until moistened., Drop by 1/4 cupfuls 2 in. apart onto greased baking sheets. Mix topping ingredients; brush over tops. Bake 12-15 minutes or until light brown. Serve warm.
Nutrition Facts : Calories 206 calories, Fat 14g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 256mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
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
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.
EASY BAKE CHEDDAR BISCUITS
Make and share this Easy Bake Cheddar Biscuits recipe from Food.com.
Provided by Vino Girl
Categories Quick Breads
Time 32m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450ºF.
- Mix flour, baking powder, cream of tartar, sugar and salt in medium bowl.
- Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
- Stir in Cheddar cheese.
- Add milk; stir until mixture forms soft dough.
- Place on lightly floured surface; knead 8 to 10 times or until smooth.
- Pat out dough into 6 inch square.
- Cut into nine squares.
- Place on ungreased baking sheet.
- Bake 10 to 12 minutes or until golden brown.
- Spread each warm biscuit with 2-1/2 teaspoons of the cream cheese spread.
Nutrition Facts : Calories 198.3, Fat 14.2, SaturatedFat 8.9, Cholesterol 42.2, Sodium 302.5, Carbohydrate 11.9, Fiber 0.4, Sugar 0.2, Protein 5.9
CREAM CHEESE BISCUITS
CREAM CHEESE BISCUITS The cheese makes these biscuits so light and flaky that they are almost like pastry.
Provided by Morton Design Graph
Categories Breads
Time 45m
Yield 12 biscuits. Can be fro
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees.
- Sift together the flour and salt. Add the butter, piece by piece, and the cream cheese. Mix until you have a dough that holds together.
- Do not overmix.
- Turn the dough out onto a lightly floured work surface and, with a rolling pin, roll it out to a thickness of about 1/2".
- Cut out rounds with a biscuit cutter and place on a lightly buttered baking sheet. Bake until pale brown, about 20 minutes.
- Serve warm.
CREAM CHEESE CHEDDAR BISCUITS
I adapted this from a recipe in the King Arthur Flour baker's companion. It was originally for Herbed biscuits, but the little ones balk at green flecks in their biscuits. They are to die for!!
Provided by MJMommy13
Categories Breads
Time 25m
Yield 16 biscuits
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Measure dry ingredients into food processor and pulse until well combined. Add cheese and cut butter and cream cheese into small chunks and distribute throughout processor bowl.
- Hit pulse about 10 times for 1-2 seconds each pulse until course crumbs develop.
- Pour milk through feed tube in a slow stream while pulsing until cohesive but crumbly dough forms.
- Turn dough onto floured surface and gently squeeze it into a ball. Flatten and gently shape into an 8 by 8 inch square. Cut into 16 even squares.
- Place on ungreased baking sheet and bake 15-18 minutes until lightly browned.
Nutrition Facts : Calories 157, Fat 8.3, SaturatedFat 5, Cholesterol 24.4, Sodium 311.4, Carbohydrate 16, Fiber 0.5, Sugar 0.3, Protein 4.6
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SAVORY CHEDDAR CHEESE BISCUITS RECIPE | KING ARTHUR BAKING
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4.7/5 (70)Calories 170 per servingTotal Time 25 mins
- Preheat your oven to 425°F, with a rack in the upper third., To make the biscuits using a food processor: Cut the cheese into a few chunks.
- Place the cheese and flour into the work bowl of your food processor., Process until the mixture is smooth; the cheese will be very finely chopped., Add the cream, and pulse until the dough becomes cohesive.
- Transfer the dough to a lightly floured work surface., To make the dough by hand: Grate or shred the cheese; you should have about 1 cup.
HERBED CREAM CHEESE BISCUITS RECIPE | KING ARTHUR BAKING
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- Preheat the oven to 425°. Line a baking sheet with parchment paper., In a large bowl, whisk together the flour, baking powder, salt, pepper, herbs, and grated cheddar., Work in the butter and cream cheese until the mixture is crumbly, with some larger chunks of butter and cream cheese remaining., Pour in 3/4 cup of the milk, stirring until the dough is evenly moistened.
- If there are still dry patches in the bottom of the mixing bowl, add 1 to 2 tablespoons more milk as needed., Transfer the dough to a lightly floured work surface and fold it over onto itself a few times.
- Pat it into an 8" square about 3/4" thick., Cut the dough into 2" squares and place on the prepared baking sheet.
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