Best Cheddar Cheese Biscuits Recipes

SAUSAGE AND CHEDDAR CHEESE DROP BISCUITS

Steps:

• Preheat oven to 350 degrees.
• Cook sausage in Frying pan until browned, do not drain, and set aside.
• grate cheese and set aside if grating.
• Mix Bisquick and milk until dough forms a ball.
• knead the Sausage and grease, Cheese and Garlic into dough ball.
• Seperate dough into 1 1/2 inch dough balls.
• Drop on cookie Sheet.
• Bake on ungreased cookie sheet for about 15min or until golden brown on tops.

FROM SCRATCH CHEDDAR CHEESE BISCUITS

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Add the flour, powdered milk, cream cheese, butter, sugar, baking powder and salt to a stand mixer fitted with a paddle attachment and mix on low speed until the flour resembles coarse cornmeal. With the mixer running, slowly add the buttermilk and mix until a dough forms. Increase the speed to medium and mix until the dough starts to stick to the sides of the mixing bowl. Stop the mixer.
• Add the Cheddar and mix on low speed until incorporated, about 10 seconds. (You don't want to break up the cheese.)
• Place the dough on a floured rolling surface and knead it 25 times, until the dough is soft and doesn't stick to your hands or the board. Roll out the dough to 3/4-inch thickness and cut out 36 biscuits with a biscuit cutter, transferring the biscuits to the prepared baking sheets.
• Bake the biscuits, rotating the baking sheets halfway through, until golden brown, about 30 minutes. Serve with butter and jam.

CHEDDAR-CHEESE-AND-SAGE BISCUITS

Steps:

• Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking powder, baking soda, salt, sugar, and paprika. Using a pastry blender, cut in butter until the mixtrure resembles coarse crumbs. Stir in cheese and sage. Pour in the buttermilk, and stir with a fork until mixture just comes together to form a sticky dough. On a lightly floured work surface, with lightly floured hands, pat dough into a 1-inch-thick round.
• Using a 2 1/2-inch biscuit cutter dipped in flour, cut out the biscuits as close together as possible. Transfer to a baking sheet. Repeat with remaining dough.
• In a small bowl, stir together egg and cream. Lightly brush top of each biscuit with egg wash. Bake, rotating baking sheet halfway through, until golden brown, 20 to 30 minutes. Transfer the biscuits to a wire rack. Serve warm or at room temperature.

GARLIC-CHEDDAR CHEESE BISCUITS

Steps:

• Preheat oven to 350°F.
• Beat together in a medium bowl the milk, mayo, sugar, 2 cups flour and garlic, adding 1/2 cup more flour (if necessary) so that dough can be dropped from a spoon and hold its shape. At that point, streak dough with cheese. Drop by spoonful 1 inch apart on a greased baking sheet.
• Brush a little melted butter on the top of each biscuit and bake for 25-30 minutes, until golden brown.
• Note: Be careful not to add too much flour or biscuits will be dry and hard.

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.

CHEDDAR, BLUE CHEESE AND ROSEMARY DROP BISCUITS

Steps:

• Whisk first 6 ingredients in a medium bowl to blend. Cut in butter until mixture resembles coarse meal. Add both cheeses and rosemary. Mix with fork. Combine the buttermilk and egg in a small bowl. Add the buttermilk mixture to the flour/cheese mixture stirring until the dough is evenly moist. Drop about 1/4 c. per biscuit onto a parchment lined baking sheet. You can freeze at this point. Store once frozen in a zip lock bag. If frozen bake at 450' for about 18-20 minutes. If baking unfrozen bake at 450' for about 16-18 minutes. Brush with melted butter and sprinkle with large grain Kosher salt.

CHEDDAR CHEESE BISCUITS LIKE RUBY TUESDAY'S

Steps:

• In a large bowl, whisk together the flour, baking powder, salt and garlic powder.
• Add the cubed butter. Using a pastry cutter or a fork, cut butter into flour until it is coarse, pea-sized.
• Add oil, grated cheddar cheese and the milk. Stir till well combined and holds together.
• Make sure to keep adding milk a bit at a time, just until the dough is moistened and you can no longer see any raw flour.
• Drop approximately 1/4 cup portions of the dough onto an un-greased cookie sheet or a using an ice cream scoop or large spoon.
• Bake for 15-17 minutes in a preheated oven at 400 degrees.
• While biscuits are baking, melt 3 tablespoons butter is a small bowl with 1/2 teaspoon garlic powder and the parsley.
• When biscuits come out of the oven, use a brush to spread this garlic butter over the tops of all the biscuits. Do this a few times - it's fun to watch all the butter getting absorbed into the biscuit! Use up all of the butter. Serve warm.

CHEDDAR CHEESE BISCUITS

Steps:

• Preheat oven to 400F degrees.
• Combine first 6 ingredients in food processor and blend.
• Add butter and cut in, using pulse, until fine meal forms.
• Transfer to large bowl, mix in cheese.
• (Can be prepared 4 hours ahead, cover and chill).
• Mix enough buttermilk into flour mixture to bind dough.
• Turn out onto floured surface and knead gently until combined, about 10 turns.
• Pat out dough to 3/4" thickness.
• Using 3" biscuit cutter, cut out biscuits.
• Gather scraps, pat out to 3/4" thickness and cut additional biscuits.
• Transfer biscuits to ungreased baking sheet.
• Brush biscuits with egg glaze and sprinkle with poppy seeds.
• Bake until golden brown and firm to touch, about 18 minutes.
• Serve warm.
• Makes about 10 biscuits.

CHEDDAR CHEESE BISCUITS WITH DILL AND CHIVES

Steps:

• Position rack in center of oven and preheat to 450°F. Mix flour, baking powder, sugar, mustard and salt in large bowel to blend. Add butter and shortening; rub with fingertips until mixture resembles coarse meal. Whisk milk, chives, and dill in medium bowl. Pour into dry ingredients; stir until moist dough forms. Mix in 2 cups cheese.
• Turn dough out onto floured surface; knead lightly to distribute cheese evenly. Roll out dough to generous 1/2-inch thickness. Using floured 2 1/2 inch cookie cutter, cut into biscuits. Gather scraps; roll out to generous 1/2-inch thickness and cut out additional biscuits.
• Transfer biscuits to heavy large ungreased baking sheet. Top with 1/2 cup cheese. Bake until biscuits are golden, about 15 minutes. Transfer to platter. Serve warm or at room temperature. (Can be made 6 hours ahead. Let stand at room temperature. If desired, wrap biscuits in foil and rewarm in 350°F. oven for 5 minutes.)

APPLE COBBLER WITH CHEDDAR CHEESE BISCUITS

Steps:

• Preheat oven to 375°F Place a rack in the bottom third. Butter a 3-quart baking dish.
• Rub the brown sugar, cornstarch, sea salt and cinnamon together in a large bowl, breaking up clumps. Add apples and toss well to coat. Gently stir in lemon juice. Let stand at room temperature for 15 minutes until juices begin to release. Stir again, then pour into prepared baking dish. Cut butter into small cubes and scatter over apples.
• Cover pan with foil and bake 20 minutes.
• Meanwhile, whisk flour, 1 tbsp sugar, baking powder and sea salt together. Add cheese and toss until coated. Form a well and add buttermilk. Stir with a fork, a rubber spatula, or your hand, until ingredients just come together; the dough will be shaggy and wet. If dough seems dry, add more buttermilk, 1 tbsp at a time, until it reaches the proper consistency.
• Remove pan from oven and remove foil. Scoop dough into 1/4-cup portions, about 9 scoops. Distribute evenly over fruit. Return pan to oven and bake another 30-40 minutes, or until the apples are tender, the juices bubbling, and the biscuits browned.

CREAM CHEESE CHEDDAR BISCUITS

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.

BROCCOLI CHEDDAR CHEESE BISCUITS

Steps:

• 1. Pre-heat oven to 425. Mix all ingredients together in a large bowl with a spoon. Spray muffin tin with cooking spray or for you southern gals add a little bacon grease and wipe around edges.
• 2. Cook 25-30 minutes until golden brown on top. Let cool about 8 minutes.

CHEDDAR CHEESE BISCUITS

Steps:

• Preheat oven to 400°F. Combine first 6 ingredients in processor and blend. Add butter and cut in, using on/off turns, until fine meal forms. Transfer to large bowl. Mix in cheese. (Can be prepared 4 hours ahead. Cover and chill.)
• Mix enough buttermilk into flour mixture to bind dough. Turn out onto floured surface and knead gently until combined, about 10 turns. Pat out dough to 3/4-inch thickness. Using 3-inch-diameter cookie cutter, cut out biscuits. Gather scraps, pat out to 3/4-inch thickness and cut additional biscuits. Transfer biscuits to ungreased cookie sheet. Brush biscuits with egg glaze and sprinkle with poppy seeds. Bake until golden brown and firm to touch, about 18 minutes. Serve warm.

CHEDDAR CHEESE DROP BISCUITS

Steps:

• In a large bowl, put Bisquick, cheese, and cayenne and mix well.
• Add milk and mix.
• Drop by tablespoon onto lightly greased baking sheet 1 inch apart.
• Bake at 425 degrees for 12 to 14 minutes.

CHEDDAR-CHEESE BISCUITS

Steps:

• Heat oven to 425 degrees. In a large bowl, thoroughly combine flour, salt, baking powder, cream of tartar, sugar, and cayenne.
• Cut butter into pieces, and work it in with your fingers until mixture is coarse and crumbly. Stir in cheese.
• Make a well in center of flour mixture, pour in milk, and stir with a fork just until dough comes together. Do not overmix. Turn onto a lightly floured surface, and knead gently 10 to 12 times.
• Pat dough into a circle about 1/2 inch thick. Cut out biscuits using a floured 2-inch-round cutter. Do not twist cutter. Transfer biscuits to a lightly buttered baking sheet, and bake until brown, 12 to 15 minutes. Serve hot.

CHEDDAR CHEESE BISCUITS WITH CILANTRO

Steps:

• Preheat oven to 350 degrees F. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Blend the cold butter into the dry ingredients-Josh used his hands to do this. Blend until the mixture has pea size chunks of butter left. It will be crumbly and that is a good thing. You want to see little pieces of butter. Don't over blend. Pour in the buttermilk and stir with a wooden spoon. Gently mix, just until the ingredients are moist. Don't overmix. Gently stir in the cheese, garlic, and cilantro. Just until they are mixed throughout. Line a baking sheet with parchment paper or a Silpat. With a spoon, scoop the biscuits onto the baking sheet. For jumbo biscuits-use about 1/3 cup of dough. For smaller biscuits-use about 3 Tablespoons of dough. Bake the jumbo biscuits for 15-18 minutes. Bake the smaller biscuits for 12-15 minutes. You want them to be golden brown on top and on the bottoms. Remove from oven and let cool on a wire rack. Serve warm.

CARBQUIK CHEDDAR CHEESE BISCUITS-DIABETIC FRIENDLY

Steps:

• Cut the cold butter into the carbquik with either a pastry cutter or two knives, until the mixture resemble coarse meal. Add the shredded cheese, a pinch of salt, garlic powder and blend well.
• Mix the heavy cream with water to equal 1/2 cup of liquid, pour into dry mix. Mix until dough forms and comes together, but do not overwork the dough. If to dry add a little more cream, but just a little at a time.
• Drop the dough onto a lightly greased Cookie sheet approximately 1 ounce size portions.
• Bake in hot oven at 450 degrees for 8-10 minutes until biscuits are golden brown. Biscuits are tender when hot, let cool slightly before serving.
• Calories: 62 Saturated Fat: 1.4g Cholesterol: 4mg Sodium: 138mg Carbs: 6.3g Fiber: 5.3g Net Carbs: 1g Protein: 3.4g

NEIMAN MARCUS CHEDDAR CHEESE BISCUITS

Steps:

• Whisk together first 3 ingredients in a large bowl. Cut in shortening with a pastry blender until mixture resembles small peas and dough is crumbly. Stir in cheese. Add buttermilk, stirring just until dry ingredients are moistened.
• Turn dough out onto a lightly floured surface; knead 3 to 4 times. Place dough in a bowl, cover and chill 1 hour.
• Preheat over to 350 degrees. Turn dough out onto a lightly floured surface. Pat or roll dough to 1 inch thickness; cut with a 1 1/2 inch round cutter and place on parchment paper lined baking sheets.
• Bake at 350 degrees for 20 to 22 minutes or until golden brown.
• You can stir in one of the following flavor combos with the Cheddar Cheese and prepare the above recipe as directed. 1/2 cup freshly grated Asiago cheese and 2 tsp. minced fresh rosemary. 1/3 cup finely chopped sweetened dried cranberries and toasted pecans. 1/2 cup finely chopped cooked bacon and 1/4 cup minced green onion. 1/2 cup finely shopped baked ham and 1/3 cup finely chopped pimiento-stuffed green olives.