Best Cheese Biscuit Bread Recipes

Cheese Biscuit Bread image

Provided by Sue Huhn

Time 1h20m

Number Of Ingredients 10

Steps:

1. Heat oven to 350 degrees. Grease a 9×5 loaf pan with oil.
2. In a bowl, whisk together the first 5 ingredients.
3. Carefully stir in cheese cubes until covered in flour mixture, this will help prevent your cheese sinking to the bottom of your loaf of bread.
4. In a different bowl, whisk together the remaining ingredients.
5. Fold the wet mixture into the flour and cheese mixture, stir until just combined, do not over stir.
6. Spread the mixture into the loaf pan. Bake for 45-50 minutes. (Don't forget to brush melted garlic butter on top after it comes out of the oven!)
7. Let cool 10 minutes and then remove from pan. Allow to cool for one hour before slicing and serving.

Biscuit and Blue Cheese Bread Pudding image

Provided by Jolayne Cooper

Time 1h45m

Number Of Ingredients 11

8 Tbsp butter
8 oz crumbled blue cheese
2 medium green bell peppers, seeded and chopped
1 large yellow onion, chopped
2 c frozen corn kernels, thawed and drained
2 jalapeno peppers, seeded and diced
3 c heavy cream
3 eggs, lightly beaten
12 baked buttermilk biscuits (2 inches in diameter)
1/2 tsp salt
1/2 tsp freshly ground black pepper

Steps:

1. Preheat the oven to 350 degrees F. Butter a 13 x 9-inch baking dish.
2. Sprinkle 1/2 cup of the blue cheese into the baking dish. Melt the butter in a large skillet over medium-high heat. Add the green peppers and onion and saute until softened, about 5 minutes. Stir in the corn and jalapenos and cook for 1 minute more. Take the skillet off the heat and allow the mixture to cool.
3. In a large bowl, mix the cream and eggs. Crumble the biscuits and the remaining blue cheese into the custard and stir to combine. Stir in the sauteed vegetables and the salt and pepper. Pour the mixture into the baking dish. Bake until golden and set in the middle, 50-60 minutes. Remove the dish from the oven and serve hot.

Green Chile 'n Cheese Biscuit Bread! image

Provided by Koechin Chef

Categories Breads

Time 19m

Yield 10 Buiscuits, 10 serving(s)

Number Of Ingredients 5

1 (10 count) package refrigerated biscuits
1 tablespoon olive oil
1/4 teaspoon chili powder
3 tablespoons canned green chilies, drained
1/2 cup monterey jack cheese, blend

Steps:

Heat oven to 400°F.
Lightly grease a cookie sheet.
Separate the biscuits. Place one biscuit in the center and place the remaining 9 in a circle around it, edges slightly overlapping. Gently press them together. You should get about a ten inch circle(with pretty scalloped edges).
Combine olive oil (you could use melted butter) and chili powder. Brush over the biscuits. Sprinkle with chilies and cheese.
Bake for 12-15 minute until nice and golden brown.
To serve; pull them apart.
I have also used olive oil, chopped garlic, fresh minced rosemary and parmesan cheese.

Biscuit and Blue Cheese Bread Pudding image

Provided by @MakeItYours

Number Of Ingredients 11

8 tablespoons (1 stick) butter, plus more for baking dish
2 cups (8 ounces) crumbled blue cheese
2 medium green bell peppers, seeded and chopped
1 large yellow onion, chopped
2 cups frozen corn kernels, thawed and drained
2 jalapeno peppers, seeded and diced
3 cups heavy cream
3 eggs, lightly beaten
12 baked buttermilk biscuits (2 inches in diameter)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

Preheat the oven to 350 degrees F. Butter a 13 by 9-inch baking dish.
Sprinkle 1/2 cup of the blue cheese into the baking dish. Melt the butter in a large skillet over medium-high heat. Add the green peppers and onion and saute until softened, about 5 minutes. Stir in the corn and jalapenos and cook for 1 minute more. Take the skillet off the heat and allow the mixture to cool.
In a large bowl, mix the cream and eggs. Crumble the biscuits and the remaining 1 1/2 cups blue cheese into the custard and stir to combine. Stir in the sauteed vegetables and the salt and pepper. Pour the mixture into the baking dish. Bake until golden and set in the middle, 50 to 60 minutes. Remove the dish from the oven and serve hot.
Recipe courtesy Paula Deen