Cheddar Ranch Biscuits Food

CHEDDAR RANCH BISCUITS

Steps:

• 1. Heat oven to 425°F. In small bowl, stir together Topping ingredients; set aside. 2. In medium bowl, stir Biscuit ingredients until soft dough forms. Drop dough by 8 spoonfuls onto ungreased cookie sheet. 3. Bake 16 to 18 minutes or until biscuits are golden brown. Immediately brush hot biscuits with Topping. Serve warm. How to reheat frozen biscuits: For microwave oven, microwave on HIGH for 10 to 30 seconds. For conventional oven, place foil wrapped package in a preheated 300°F oven. Heat thawed biscuits, scones and shortcakes about 10 minutes; frozen about 20 minutes.

EASY CHEDDAR BACON BISCUITS

Steps:

• Preheat the oven to 450°F. In mixing bowl, combine dressing mix, baking mix, cheese and bacon (green chiles, optional). Add beer; stir until well-blended.
• Drop by spoonfuls onto lightly greased baking sheet. Bake for 8 to 10 minutes or until lightly browned.

CHEDDAR RANCH DROP BISCUITS

Steps:

• Preheat the oven to 450°F. Line 2 baking sheets with parchment paper.
• In a medium mixing bowl, sift together the baking mix, chives and garlic powder.
• Add the remaining ingredients and mix until combined and moistened. The dough will be stiff.
• Using 2 Tbsp divide the mixture into 16 portions dropping onto the parchment lined baking sheets. Place at least 2 inches apart.
• Brush the tops with melted butter.
• Place into the oven and bake for 15 minutes until golden.

ALMOST-FAMOUS CHEDDAR BISCUITS

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.

BUTTERMILK CHEDDAR BISCUITS

Steps:

• Preheat the oven to 425 degrees F.
• Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.
• Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.
• Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.

PULL-APART CHEDDAR RANCH ROLLS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Cut each biscuit into 6 pieces.
• In a bowl, combine biscuits with the rest of the ingredients.
• Place 3-4 pieces of biscuit into each cup of a greased muffin tin.
• Bake 15 minutes or until biscuits are golden brown and cooked through.
• Enjoy!