FLAKY CHEDDAR-CHIVE BISCUITS
These wonderful, buttery biscuits complement any dinner. -Betsy King, Duluth, Minnesota
Provided by Taste of Home
Time 25m
Yield 10 biscuits.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. In a large bowl, whisk the first five ingredients. Cut in butter until mixture resembles coarse crumbs; stir in cheese and chives. Add buttermilk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times., Pat or roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake 10-12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 236 calories, Fat 13g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 440mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
CHEDDAR-THYME FLAKY BISCUITS
Anxious to utilize my herb garden, I took advantage of my favorite biscuit recipe -- excellent with chicken and salad!
Provided by laura902
Categories Bread Quick Bread Recipes Biscuits
Time 25m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- In a medium bowl, stir together the flour, baking powder, sugar, salt and cream of tartar. Cut in butter using a pastry cutter or a fork until it is the size of peas. Make a well in the center of the mixture and measure the milk, cheese and thyme into the bowl. Gently mix until a soft dough forms.
- Roll or pat out on a floured surface to 3/4 inch thick. Cut into circles and place on a baking sheet.
- Bake for 10 minutes in the preheated oven, or until the bottoms of the biscuits are golden brown.
Nutrition Facts : Calories 220.4 calories, Carbohydrate 24.4 g, Cholesterol 31.8 mg, Fat 11.7 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 7.3 g, Sodium 419.9 mg, Sugar 4.7 g
FLAKY TENDER BISCUITS
These biscuits are light, flaky and tender. So good with breakfast or serve them with strawberries and cream. Only mix the dough until it comes together. I cannot stress enough that this dough should not be overworked and that a light hand is needed. If you end up with a hard and doughy biscuit, you will know to mix the dough less the next time. The credit goes to Joyofbaking.com
Provided by YungB
Categories Breads
Time 30m
Yield 12 biscuits, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.
- In a large mixing bowl, sift or whisk together the flour, baking powder, salt and sugar. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs (use pastry blender, two knives, or fingertips). Add the milk and slightly beaten egg and stir until just combined. (The texture should be sticky, moist and lumpy.).
- Place mixture on a lightly floured surface and knead the dough gently until it comes together and is a smooth dough.
- Roll out dough to 1/2 inch (1.25 cm) thickness. Cut out biscuits with a lightly floured round cookie cutter. Place on prepared baking sheet and brush the tops with the beaten egg and milk mixture and bake for about 10 - 15 minutes or until the tops are golden brown and a toothpick inserted in the center of the biscuit comes out clean. Remove from oven and place on a wire rack. Serve warm with butter.
- Makes about 12 3-inch (7.5 cm) biscuits.
Nutrition Facts : Calories 370.2, Fat 18.6, SaturatedFat 11, Cholesterol 115.4, Sodium 338, Carbohydrate 41.8, Fiber 1.4, Sugar 0.3, Protein 8.6
More about "flaky tender cheddar biscuits recipes"
5-INGREDIENT FLAKY CHEDDAR BISCUITS - THE BAKERMAMA
From thebakermama.com
5/5 (1)Category BreakfastServings 12Total Time 25 mins
- In a large bowl, whisk together the flour and sugar. Cut in 1/2 cup (1 stick or 8 tablespoons) cold butter with a pastry blender or two knives in opposite directions. Add the buttermilk and stir with a sturdy spoon until well combined. Add the cheese and fold it in with the spoon and then your hands until well distributed throughout the dough.
- Flatten the dough out to 1/2-inch thickness on a floured surface. Fold in half and then in half again and flatten back out to 1/2-inch thickness. Repeat the folding process at least three times to help create all those flaky layers when the biscuits are baked.
- Cut dough into rounds with a 2-1/2 inch round dough cutter. Place biscuits about an inch apart in the buttered baking pan/sheet. Gather, press out and cut any remaining dough until all the dough has been formed into biscuits. You should have about 12 biscuits total.
FLAKY WHITE CHEDDAR BISCUITS (VIDEO) - WELL SEASONED …
From wellseasonedstudio.com
EASY SOUTHERN CHEDDAR BISCUITS RECIPE - GRITS AND …
From gritsandpinecones.com
CHEDDAR SCALLION BUTTERMILK BISCUITS RECIPE - THE DAILY MEAL
From thedailymeal.com
HOW TO MAKE RED LOBSTER CHEDDAR BAY BISCUITS (A STEP BY STEP …
From savorybitesrecipes.com
FLAKY CHEDDAR CHIVE BISCUIT RECIPE - BAKING BEAUTY
From bakingbeauty.net
FLAKY BACON CHEDDAR CHIVE BISCUITS - STUDIO BAKED
From studiobaked.com
30 MINUTE HOMEMADE CHEDDAR BAY BISCUITS - BUTTER & BAGGAGE
From butterandbaggage.com
TENDER BUTTERY FLAKY HOMEMADE BISCUITS | GIRLS CAN GRILL
From girlscangrill.com
BROCCOLI-CHEDDAR QUICHE RECIPE
From southernliving.com
60 RECIPES WITH BUTTERMILK - THE SEASONED MOM
From theseasonedmom.com
FLAKY CHEDDAR HERB BISCUITS - FROLIC AND FARE
From frolicandfare.com
FLAKY TENDER BISCUITS RECIPES
From tfrecipes.com
FLAKY BISCUITS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
FLAKY JALAPEñO CHEDDAR BISCUITS RECIPE | SIDECHEF
From sidechef.com
CHEDDAR CHIVE BISCUITS - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
FLAKY CHEDDAR CHIVE BISCUITS - TASTES OF HOMEMADE
From tastesofhomemade.com
TENDER & FLAKY BUTTERMILK BISCUITS - MY COUNTRY TABLE
From mycountrytable.com
FLAKY BUTTERMILK CHEDDAR CHEESE BISCUITS - URBAN FARMIE
From urbanfarmie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love