Best Cheddar Stuffed Biscuits Recipe By Tasty Recipes

MAKEOVER CHEDDAR BISCUITS

Makeover Cheddar Biscuits image

Here's our crack at the never-ending biscuits from Red Lobster. Made from scratch with lighter ingredients, they're just as cheesy and buttery as the original. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 30m

Yield 15 biscuits.

Number Of Ingredients 10

Ingredients

1 cup all-purpose flour
1 cup cake flour
1-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon garlic powder, divided
1/4 teaspoon baking soda
4 tablespoons cold butter, divided
1/3 cup finely shredded cheddar cheese
1 cup buttermilk
1/2 teaspoon dried parsley flakes

Steps:

In a large bowl, combine the flours, baking powder, salt, 1/4 teaspoon garlic powder and baking soda. Cut in 3 tablespoons butter until mixture resembles coarse crumbs; add cheese. Stir in buttermilk just until moistened., Drop by 2 tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 425° until golden brown, 10-12 minutes. Melt remaining butter; stir in parsley and remaining garlic powder. Brush over biscuits. Serve warm.

Nutrition Facts : Calories 106 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 233mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

GRAVY-STUFFED CHEDDAR BISCUIT BOMBS RECIPE BY TASTY

Gravy-Stuffed Cheddar Biscuit Bombs Recipe by Tasty image

A fun spin on a Southern classic! Cheddar and chives biscuits stuffed with sausage gravy? It's a morning mashup that will have you in a food coma before noon.

Provided by Betsy Carter

Categories Appetizers

Time 9h5m

Yield 8 servings

Number Of Ingredients 17

Ingredients

1 lb breakfast sausage, casings removed
4 tablespoons unsalted butter
¼ cup all purpose flour
3 cups whole milk
½ teaspoon dried thyme
¼ teaspoon red pepper flakes
½ teaspoon ground sage
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 cups all purpose flour, plus more for dusting
1 tablespoon baking powder
1 stick unsalted butter, cubed
1 cup shredded cheddar cheese, plus more for dusting
1 teaspoon kosher salt
2 tablespoons fresh chives
¾ cup heavy cream
1 large egg, beaten

Steps:

Cook the sausage in a large skillet over medium heat for about 5 minutes until evenly browned, breaking up into small pieces as it cooks. Remove from the skillet with a slotted spoon and transfer to a plate, leaving any rendered fat behind.
Add the butter to the skillet. Once the butter melts, add the flour and whisk until light golden brown, about 2 minutes. Slowly whisk in the milk until combined and whisk until the gravy thickens, about 10 minutes.
Add the thyme, red pepper flakes, sage, salt, pepper, and sausage to the pan and stir until combined. Transfer the mixture to a glass measuring cup and let cool to room temperature.
Carefully pour the cooled gravy into a silicone ice mold and freeze overnight.
Make the biscuits: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
To the bowl of a food processor, add the flour, baking powder, butter, salt, cheddar cheese, and chives. Pulse several times until mixture resembles coarse crumbs.
With the processor running, slowly pour in the heavy cream and pulse until the dough comes together.
Turn the dough out onto a lightly floured surface and knead until no longer sticky. Roll the dough out to about ⅛ inch (½ cm) thick and cut out 8 4-inch (10 cm) circles with a floured biscuit cutter.
Remove the frozen gravy from the mold and place 1 cube at the center of each biscuit. Bring the edges of the dough over the gravy and roll to seal. Save the leftover gravy cubes for another use.
Place the stuffed biscuits on the prepared baking sheet. Brush with the beaten egg and sprinkle with more cheese.
Bake the biscuits for 15-20 minutes, until golden brown.
Enjoy!