Savory Cheddar Cheese Biscuits

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quick-n-easy
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Hands-on time:
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Yield: 12 to 17 medium (2") biscuits

Recipe photo

These tasty biscuits, ultra-tender thanks to the addition of both heavy cream and cheese, go together in a flash. Amazingly, they include just three ingredients: self-rising flour or baking mix, cream, and cheddar cheese. Once shaped, they can be baked immediately, or frozen for a later date. Easy, versatile, and delicious — that's a win, win, WIN!

Savory Cheddar Cheese Biscuits

star rating (12) rate this recipe »
quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 12 to 17 medium (2") biscuits
Published: 05/20/2013

Ingredients

Tips from our bakers

  • To make soft-sided biscuits, place the biscuits close together on the baking sheet; their sides should be nearly touching. For biscuits with a crisp crust, space them 1" apart.
  • Can you make these biscuits with light cream, half & half, whole milk, reduced-fat milk, or skim milk? Absolutely; the lower down the fat scale you go, the less liquid you'll need to bring the dough together — and, of course, the less tender your biscuits will be.
  • For best cheese flavor, use a top-quality, extra-sharp cheddar. We like Cabot Extra Sharp or Seriously Sharp.
  • Why the wide range in yield? Dough patted 3/4" thick will yield about 16 to 17 biscuits; pat the dough 1" thick, you'll get about a dozen.
  • This recipe is easily scaled up or down, to make more or fewer biscuits. Just keep this formula in mind: equal parts flour and cream, by weight; and half as much cheese, again by weight.
  • This is a great recipe to shape and freeze ahead for a later date. Place the shaped biscuits on a baking sheet, and freeze. Once they're frozen, transfer them to a plastic bag and replace in the freezer. Bake frozen biscuits (no need to thaw) in a preheated 425°F oven for about 25 minutes, until they're golden brown.
  • Don't have any self-rising flour on hand? Use 2 cups less 2 tablespoons all-purpose flour; and add 1 tablespoon baking powder, plus 1 teaspoon salt.

Directions

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1) Preheat your oven to 425°F, with a rack in the upper third.

2) 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.

3) Process until the mixture is smooth; the cheese will be very finely chopped.

4) Add the cream, and pulse until the dough becomes cohesive. Transfer the dough to a lightly floured work surface.

5) To make the dough by hand: Grate or shred the cheese; you should have about 1 cup. Toss it together with the flour.

6) Add the cream, stirring to make a cohesive dough. Transfer the dough to a lightly floured work surface.

7) Pat the dough into a disc 3/4" to 1" thick; the thicker the disc, the taller the biscuits.

8) Use a 2" cutter (or the size of your choice) to cut rounds. Place the biscuits on an ungreased or parchment-lined baking sheet. Brush the tops of the biscuits with cream or milk, if desired; this will help brown their crust.

9) Bake the biscuits for 15 to 18 minutes, until they're golden brown. Remove them from the oven, and serve immediately.

Yield: 12 to 17 medium (2") biscuits.

Reviews

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  • star rating 04/25/2015
  • from
  • star rating 04/08/2015
  • Em from
  • Finally found an great tasting, easy cheese biscuit recipe that even I can make!
  • star rating 01/07/2015
  • RGallucci from KAF Community
  • Made these this morning. Didn't have self-rising flour so used the recommendation under tips. They were perfect. I made them a little wider and a little thicker so that I could make bacon and egg sandwiches. Family devoured them in seconds. I'm surprised my hands are still attached.
  • star rating 12/28/2014
  • Debbie from Michigan
  • We loved these easy biscuits. I used what I had on hand: 1/2 & 1/2, flour recipe given if you don't have self-rising flour and mild cheddar cheese. I baked them for 13 min. They are the best I have ever made. I would use a bit less salt than what is called for in the substituted flour mixture directions. Thank you!
  • star rating 12/14/2014
  • angelainaz from KAF Community
  • Awesome! I used Cabot extra sharp and because I live in Arizona I had to drizzle a tablespoon or so extra cream because its drier here. This was alongside of a pot of home made chicken soup. Although I am the one that is sick with laryngitis, if I don't cook we don't eat so this easy recipe was welcomed.
  • star rating 09/27/2014
  • bambeyette from KAF Community
  • I'm so glad to find Freezer Biscuits. Living alone with my Mom, I Cook all the time, Luv to Cook. Anyway, I've gotten Bummed out on "Freezer Biscuits that won't Rise ". No, I hadn't use your flour, wish I had. Put in my 1st order tonight, hoping the recipes are as great as they look. Luv making biscuits for the Freezer, so thank you, I will definitely try these.
  • star rating 08/31/2014
  • Celesta from Santa Cruz, CA
  • The biscuits are delicious. I used h.cream and aged jack cheese. Nicely browned in 14 minutes. A little peach jam was a surprisingly fabulous added treat. Thanks for a great recipe. And I like having the 1:1:1/2 proportions tip -- now I don't even need a recipe. Thanks, again.
  • star rating 07/13/2014
  • Sara from Racine, WI
  • Super quick and easy, but mine turned out with no cheese flavor. Living in Wisconsin, the land of cheese, seeing "about a cup" I used between 1 1/3 and 1 1/2 cups of a high quality extra sharp cheddar and my biscuits don't taste of cheese at all.
  • star rating 02/14/2014
  • DancesWithLasagna from DFW, Texas
  • Didn't have cream, so substituted whole milk. The recipe said that I'd need less than a cup to make the dough come together. It took about 1 and 3/4 cups. (Why?) And when the dough did finally come together, it was insanely sticky and hard to cut. The folks at the office still raved over these. So y'all get five stars. And I will be making these again and again and again.
    Sounds as though you added way too much liquid. The recipe is correct as written, but it is true that you may need to add a little more liquid when the climate is drier. Just add by the tablespoon. this is a biscuit dough, so it will tend to be a drier dough. It should just barely come together, but not be excessively sticky. ~Amy
  • star rating 12/20/2013
  • steveallennh from KAF Community
  • I followed this recipe exactly as written. The results were absolutely sinfully delicious. I want to eat the whole batch, I used heavy cream, so they were nice and light with awesome cheddar flavor.
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