CHEDDAR CHEESE BISCUITS
Make and share this Cheddar Cheese Biscuits recipe from Food.com.
Provided by Bev I Am
Categories Breads
Time 33m
Yield 10 biscuits
Number Of Ingredients 11
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.
APPLE, HAM AND CHEDDAR BISCUIT CUPS
A tablespoon of butter in the pan, melty melty, then the apple plus brown sugar plus cinnamon. What happens is the sugar caramelizes into the butter, and this almost toffee-like stickiness gets the apple super sweet and browned. And then we add savory. The ham. The chopped rosemary. A pinch of salt. Cook it until the ham gets little sear marks here and there. That combo right there of sweet and savory is the juicy secret to life and love.
Provided by Bev Weidner
Categories main-dish
Time 40m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Melt the butter in a medium skillet over medium heat. Add the apples, sugar, cinnamon and a pinch of salt. Saute until the apples are tender and start to stick when you scoot them around the pan, about 5 minutes. The butter and sugar will caramelize and become slightly sticky. Add the ham and rosemary. Saute until the ham gets some nice sear marks here and there, 3 to 5 minutes.
- Meanwhile, roll out the biscuits until 3 1/2 inches wide and gently press them into 10 cups of a muffin tin. Spoon the filing evenly into each cup, then top each with the Cheddar. Bake until the cheese is melted and starting to lightly brown and bubble, about 15 minutes.
- Pop each biscuit out of the tin and transfer to a platter or cutting board. Garnish with rosemary and serve immediately.
CHEDDAR BISCUIT CUPS
It takes only four ingredients to stir up these moist and tender cheddar biscuits. "You can double the recipe have leftovers for breakfast the next day. Just split open, toast and butter," suggests Sara Dukes of Bartow, Georgia.
Provided by Taste of Home
Time 25m
Yield 5 biscuits.
Number Of Ingredients 4
Steps:
- In a small bowl, combine flour and cheese. Stir in milk and mayonnaise just until moistened. , Fill five greased muffin cups two-thirds full. Fill empty muffin cups halfway with water. Bake at 425° for 17-20 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 175 calories, Fat 8g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 398mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
CHEDDAR BISCUITS
Serve these at dinner or alongside scrambled eggs for breakfast. You can also use them when making our Winter-Vegetable Potpie with Cheddar-Biscuit Topping.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 30m
Yield Makes 10
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees, with rack on lower shelf. In a large bowl, whisk together 2 cups flour, baking powder, baking soda, salt, and pepper. Cut in butter with a pastry blender until mixture resembles coarse crumbs, with some pea-size lumps. Mix in buttermilk and cheese until combined. With a floured hand, knead dough against side of bowl until it holds together. If it is sticky, knead in up to 1/4 cup more flour.
- After kneading biscuit dough, turn it out onto a lightly floured work surface. Pat the dough to 1 inch thick. With a floured 2-inch biscuit cutter, cut out rounds as close together as possible. Place on a baking sheet. Gather scraps; pat again, and cut out more rounds.
- Brush the tops with 1/2 tablespoon melted unsalted butter. Bake until biscuits are golden brown, rotating sheet halfway through, 18 to 20 minutes. Serve warm.
EASY SOUTHERN CHEDDAR BISCUITS RECIPE
With just three ingredients, Southern Cheddar Cheese Biscuits are light, flaky, tender, Southern-style biscuits with sharp gooey cheddar cheese. Eaten hot right out of the oven with a pat of butter, these delicious biscuits will fairly melt in your mouth.
Provided by Sharon Rigsby
Categories Bread
Time 25m
Number Of Ingredients 3
Steps:
- Preheat the oven to 425 degrees F.
Nutrition Facts : Calories 238 kcal, Carbohydrate 21 g, Protein 6 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 36 mg, Sodium 428 mg, Sugar 0.03 g, UnsaturatedFat 3.4 g, ServingSize 1 serving
ALMOST-FAMOUS CHEDDAR BISCUITS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 12-14 biscuits
Number Of Ingredients 12
Steps:
- Position a rack in the upper third of the oven and preheat to 425 degrees. Lightly mist a large baking sheet with cooking spray.
- Make the biscuits: Pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and pulse until combined. Add the butter; pulse 4 or 5 times, or until the butter is in pea-size pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough. Turn out onto a clean surface and gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough.
- Drop the dough onto the baking sheet in scant 1/4-cup portions, 2 inches apart, and bake until golden, 15 to 20 minutes.
- Meanwhile, make the garlic butter: Melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minute. Remove from the heat and stir in the parsley. Brush the biscuits with the garlic butter and serve warm.
CHEDDAR BISCUITS
This is a very tasty, easy bread to make. It goes great with things like spaghetti and lasagna.
Provided by Chaney
Categories Bread Quick Bread Recipes Biscuits
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Grease a cookie sheet, or line with parchment paper.
- In a large bowl, combine baking mix, Cheddar cheese, and garlic powder. Stir in milk. Drop batter by heaping tablespoonfuls onto prepared cookie sheet.
- Bake in preheated oven for 10 minutes. Brush biscuits with melted margarine, and sprinkle with parsley and garlic salt. Bake for 5 more minutes, or until lightly browned on the bottom.
Nutrition Facts : Calories 214.4 calories, Carbohydrate 19.9 g, Cholesterol 16.5 mg, Fat 12.3 g, Fiber 0.6 g, Protein 6.4 g, SaturatedFat 4.9 g, Sodium 732 mg, Sugar 1.7 g
CHILI AND CHEDDAR BISCUITS
Steps:
- Preheat oven to 400oF (205oC).
- Heat olive oil in a large Dutch oven over medium-high heat.
- Add paprika, chili powder and cumin, and heat for 1 minutes.
- Add garlic and onions, and cook for a 2-3 minutes.
- Add tomato paste, and cook for 1-2 minutes.
- Add canned tomatoes, beef brisket, beer and beef stock.
- Stir until properly combined, and bring to a boil.
- Add grilled corn and kidney beans, and bring to a simmer.
- Simmer for 30 minutes, remove from heat and transfer to a baking dish.
- Cover chili with the cheddar biscuits, and place in the oven.
- Cook for 30-35 minutes, or until biscuits are fluffy and golden brown.
- Preheat oven to 400oF (205oC).
- Heat olive oil in a large Dutch oven over medium-high heat.
- Add paprika, chili powder and cumin, and heat for 1 minutes.
- Add garlic and onions, and cook for a 2-3 minutes.
- Add tomato paste, and cook for 1-2 minutes.
- Add canned tomatoes, beef brisket, beer and beef stock.
- Stir until properly combined, and bring to a boil.
- Add grilled corn and kidney beans, and bring to a simmer.
- Simmer for 30 minutes, remove from heat and transfer to a baking dish.
- Cover chili with the cheddar biscuits, and place in the oven.
- Cook for 30-35 minutes, or until biscuits are fluffy and golden brown.
- Remove from oven and serve hot.
CHEDDAR HAM CUPS
Make and share this Cheddar Ham Cups recipe from Food.com.
Provided by singinfishlady
Categories Lunch/Snacks
Time 30m
Yield 2 1/2 dozen, 15 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, combine the cheese, ham, mayonnaise, bacon and mustard. Split biscuits into thirds. Press onto the bottom and up the sides of ungreased miniature muffin cups. Fill each with about 1 tablespoon of cheese mixture.
- Bake at 450º for 9-11 minutes or until golden brown and the cheese is melted. Let stand for 2 minutes before removing from the pans.
- Serve warm.
Nutrition Facts : Calories 181, Fat 10.8, SaturatedFat 4.2, Cholesterol 23.8, Sodium 481, Carbohydrate 13.9, Sugar 0.8, Protein 7.4
CHEDDAR DILL BISCUITS
Categories Cheese Herb Breakfast Brunch Bake Quick & Easy Cheddar Dill Gourmet Sugar Conscious Kidney Friendly
Yield Makes 12 biscuits
Number Of Ingredients 10
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Pulse flour, baking powder, sugar, baking soda, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Add Cheddar and dill and pulse until just combined. Whisk together yogurt and milk, then add to food processor and pulse until dough just comes together. Spoon 12 (1/4-cup) mounds of dough about 2 inches apart onto an ungreased large baking sheet and bake until puffed and pale golden, 12 to 15 minutes.
QUICK CHEDDAR GARLIC BISCUITS
Warm cheesy garlic biscuits!
Provided by Mossyoakgrl
Categories Biscuit
Time 20m
Yield 5
Number Of Ingredients 5
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
- Mix biscuit mix, Cheddar cheese, and milk together in a bowl using a wooden spoon until batter is soft and doughy, 30 seconds. Drop spoonfuls of batter onto the prepared baking sheet.
- Bake in the preheated oven until biscuits are lightly browned and cooked through, 8 to 10 minutes.
- Heat butter and garlic powder in a saucepan over low heat until melted, about 5 minutes. Brush garlic butter over cooked biscuits.
Nutrition Facts : Calories 385.1 calories, Carbohydrate 31.5 g, Cholesterol 50.7 mg, Fat 24.6 g, Fiber 0.9 g, Protein 10.2 g, SaturatedFat 12.9 g, Sodium 823.7 mg, Sugar 2.6 g
CHEDDAR CHEESE BISCUITS
Steps:
- Cut cold butter into pieces and allow to soften on counter while mixing dry ingredients.
- In a large bowl add flour, baking powder and salt, mix well.
- Place the flour mixture in the bowl of stand mixer, add butter and grated cheese.
- Using the paddle attachment mix until the butter forms into small peas.
- Preheat oven to 400 degrees.
- Add the buttermilk to the mixer and continue mixing until dough comes together.
- Turn dough onto a floured surface and kneading several times.
- Roll out dough to 1/2 inch think.
- Using a round cookie cutter or drinking glass, cut out biscuits.
- Brush biscuits with the egg wash and bake in oven for about 20-25 minutes then let cool on a wire rack.
- Store in airtight container.
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- In a large mixing bowl, whisk together flour, baking powder, baking soda, sugar, salt, garlic powder, cayenne, and Old Bay Seasoning. Stir in the cheddar cheese.
- In a small mixing bowl, combine the buttermilk and melted butter. The butter will harden as it cools from being combined with the buttermilk. Add the wet ingredients to the dry ingredients, gently folding the two together with a rubber spatula. Mix until just combined.
- Scoop out the dough in 1/4-cup portions, adding each biscuit to the parchment-lined half-sheet pan. Leave 1 inch between each biscuit. Bake until golden brown, about 12 minutes.
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- About 15 minutes before you start working, place your butter in the freezer to chill. Working with cold butter is key to creating nice, flakey biscuits.
- To make these garlic cheddar biscuits you will place the all-purpose flour, baking powder, garlic powder, and salt in the food processor. Give it a pulse to combine them.
- Then, add in your cubed butter and pulse the mixture until you have small pea-sized chunks. Avoid breaking the butter too finely or you won’t have a flakey crust.
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