Best Cheese Biscuits With Chipotle Butter Recipes

EASY CHEDDAR BISCUITS

Steps:

• Preheat the oven to 425°F. Line a baking sheet with parchment paper.
• In a large bowl whisk together the flour, baking powder, baking soda and salt. Using your two knives or a pastry blender, cut the butter into the flour mixture until it resembles coarse meal. The faster you do this the better, you want the butter to remain cold. Toss in the cheese. Stir in the honey and milk until just combined. DO NOT overmix, the dough will be messy looking.
• Turn the dough out onto a floured surface and dust the dough with flour. Gently pat the dough out until it's a 3/4-inch in thickness.
• Use a 2-inch round biscuit cutter to push straight down through the dough to cut out circles, try not to twist the cutter. Place the biscuits on the baking sheet, spacing 2-inches apart. Reform the scrap dough into 3/4-inch thickness, being sure to work with it as little as possible, before cutting out more circles.
• Sprinkle each biscuit with more Tillamook Farmstyle Thick Cut Sharp Cheddar Shreds.
• At this point the unbaked biscuits can be frozen and stored in an airtight container in the freezer until ready to bake. Bake straight from the freezer, adding a couple more minutes to the baking time.
• Bake the biscuits until golden brown, about 12 to 15 minutes. Serve warm.

CHIPOTLE CHEDDAR BISCUITS

Steps:

• Pre-heat oven to 400 degrees and line two baking sheets with parchment paper.
• In a large bowl, whisk together flour, sugar, baking powder, black pepper, cream of tartar, and salt.
• Work the butter into the flour using a pastry blender or your hands, until it resembles coarse meal. Blend in shredded cheddar cheese.
• In a separate small bowl, whisk together buttermilk, chopped chipotle peppers, adobo sauce, and egg until well combined.
• Add wet mixture to dry mixture and stir together with a wooden spoon until just incorporated. Do not over-mix.
• Scoop about ¼ cup of the dough with a measuring cup or a small ice cream scoop and place on prepared baking sheets about 2 inches apart. Sprinkle with coarse salt.
• Bake for about 19-21 minutes, rotating pans halfway through, until biscuits are golden brown.

CHEESE BISCUITS WITH CHIPOTLE BUTTER

Steps:

• Heat oven to 400°F. Lightly grease 2 cookie sheets with shortening or cooking spray.
• In medium bowl, stir all biscuit ingredients with fork or whisk until blended. On lightly floured surface, press or roll dough to 1/2-inch thickness. Cut dough with floured 2-inch round cutter; place rounds on cookie sheets.
• Bake 10 to 12 minutes or until golden brown.
• Meanwhile, in small bowl, mix butter, parsley, chipotle chile and adobo sauce. Serve biscuits warm with chipotle butter.

EASY CHEESY BISCUITS

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse crumbs. Stir in cheese, garlic and pepper flakes. Add milk; stir just until moistened., Drop dough by heaping 1/4 cupfuls 2 in. apart onto a greased baking sheet. Bake 18-20 minutes or until golden brown. Serve warm.