Cream Cheese Cheddar Biscuits Food

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.

CHEDDAR KETO BISCUITS

Steps:

• Combine mozzarella cheese and cream cheese in a large microwave-safe bowl. Heat in the microwave on high power until slightly melted, about 45 seconds. Remove from microwave and stir. Repeat, heating for about 20 seconds more. Remove from microwave again and stir; consistency should be very sticky and cheese should be completely melted. Return to microwave, if necessary, until all cheese is melted.
• Mix almond flour, eggs, baking powder, and garlic powder together in a bowl. Add mixture to the large bowl with the melted cheeses and mix well. Add Cheddar cheese and stir into the dough.
• Lay a sheet of plastic wrap on a flat surface and dust lightly with almond flour. Pour dough onto the middle of the plastic wrap and roll up to form a ball. Place in the refrigerator until slightly hardened, 20 to 30 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Grease a dark baking sheet with butter.
• Remove dough from the refrigerator and cut into 8 equal-sized pieces. Roll each into a ball and place on the prepared baking sheet, spacing equally and avoiding the sides, as biscuits will spread while cooking.
• Bake in the preheated oven until golden brown, checking at 10 minutes. Remove from oven immediately and cool completely before serving, about 15 minutes.

CHEDDAR BISCUITS

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.

CHEDDAR CHEESE BISCUITS

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.

EASY-BAKE CHEDDAR BISCUITS

Steps:

• Heat oven to 450ºF.
• Mix first 5 ingredients in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cheddar. Add milk; stir until mixture forms soft dough.
• Place on lightly floured surface; knead 8 to 10 times or until smooth. Pat out dough into 6-inch square. Cut into 9 squares; place, 2 inches apart, on baking sheet.
• Bake 10 to 12 min. or until golden brown. Serve warm with cream cheese spread.

CREAM CHEESE CHEDDAR BISCUITS

Steps:

• Preheat oven to 425 degrees.
• Measure dry ingredients into food processor and pulse until well combined. Add cheese and cut butter and cream cheese into small chunks and distribute throughout processor bowl.
• Hit pulse about 10 times for 1-2 seconds each pulse until course crumbs develop.
• Pour milk through feed tube in a slow stream while pulsing until cohesive but crumbly dough forms.
• Turn dough onto floured surface and gently squeeze it into a ball. Flatten and gently shape into an 8 by 8 inch square. Cut into 16 even squares.
• Place on ungreased baking sheet and bake 15-18 minutes until lightly browned.

CABOT CHEDDAR CREAM BISCUITS

Steps:

• Place rack in upper third of oven and preheat oven to 450 degrees F. Butter baking sheet and set aside.
• Into large bowl, sift flour, baking powder and salt. Stir in cheese. With fork, stir in cream a little at a time until no dry bits remain and dough has formed (you may not need all the cream).
• Turn dough out onto lightly floured work surface and knead about 6 times. Roll or press dough into 3/4-inch-thick circle. Cut out rounds with floured 2 1/2-inch cutter or inverted glass, pressing scraps together to cut additional biscuits. Alternatively, cut circle into 10 wedges.
• Place biscuits 1 inch apart on prepared baking sheet. Bake for 12 to 15 minutes, or until golden.

FROM SCRATCH CHEDDAR CHEESE BISCUITS

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Add the flour, powdered milk, cream cheese, butter, sugar, baking powder and salt to a stand mixer fitted with a paddle attachment and mix on low speed until the flour resembles coarse cornmeal. With the mixer running, slowly add the buttermilk and mix until a dough forms. Increase the speed to medium and mix until the dough starts to stick to the sides of the mixing bowl. Stop the mixer.
• Add the Cheddar and mix on low speed until incorporated, about 10 seconds. (You don't want to break up the cheese.)
• Place the dough on a floured rolling surface and knead it 25 times, until the dough is soft and doesn't stick to your hands or the board. Roll out the dough to 3/4-inch thickness and cut out 36 biscuits with a biscuit cutter, transferring the biscuits to the prepared baking sheets.
• Bake the biscuits, rotating the baking sheets halfway through, until golden brown, about 30 minutes. Serve with butter and jam.

CHEDDAR CHEESE BISCUITS

Steps:

• Preheat oven to 425°F. Brush 12 large (1-cup) muffin cups with some of melted butter; reserve remaining butter for brushing on baked biscuits. Using on/off turns, mix next 4 ingredients in processor. Add 1/2 cup cubed chilled butter. Using on/off turns, process until coarse meal forms. Transfer to large bowl. Add cheese; toss to combine. Add buttermilk and stir just to blend (batter will be sticky). Divide among prepared muffin cups, about 1/2 cup for each.
• Bake biscuits until golden brown and tester inserted into center comes out clean, 25 to 30 minutes. Brush tops with remaining melted butter. Cool 5 to 10 minutes, then remove biscuits from pan and transfer to rack to cool slightly. Serve warm.

TENDER CHEDDAR GARLIC BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Mix flour, baking powder, cream of tartar, sugar, and salt together in a bowl; cut in butter using a pastry blender or 2 knives until mixture resembles coarse crumbs. Stir Cheddar cheese into flour mixture; add 1/3 plus 2 tablespoons milk, mayonnaise, parsley, and garlic powder and mix until a soft dough forms.
• Transfer dough to a lightly floured surface and knead until smooth, 8 to 10 times. Pat dough into a 6-inch square and cut into 9 smaller squares. Arrange squares 2-inches apart on a baking sheet.
• Bake in the preheated oven until golden brown, 10 to 12 minutes.

CREAM CHEESE BISCUITS

Steps:

• Preheat the oven to 425 degrees.
• Sift together the flour and salt. Add the butter, piece by piece, and the cream cheese. Mix until you have a dough that holds together.
• Do not overmix.
• Turn the dough out onto a lightly floured work surface and, with a rolling pin, roll it out to a thickness of about 1/2".
• Cut out rounds with a biscuit cutter and place on a lightly buttered baking sheet. Bake until pale brown, about 20 minutes.
• Serve warm.

CHEDDAR BISCUITS

Steps:

• In a bowl, combine flour, baking powder, baking soda and salt. Cut in cheese and shortening until crumbly. Add buttermilk; stir until just moistened. , Turn onto a lightly floured surface; knead 8-10 times. Roll out to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on an ungreased baking sheet. Bake at 425° for 10-12 minutes or until golden brown.

CREAM CHEESE BISCUIT

Steps:

• Preheat oven to 425°F.
• In a large bowl, combine flour, sugar, baking powder, baking soda, and salt
• Using a pastry blender or 2 knives, cut in the cream cheese until the mixture forms coarse pieces
• Add buttermilk and stir the mixture with a fork until most of the dry ingredients have been moistened.
• Turn the batter onto the counter and knead and fold until the dough is formed.
• Do not knead longer than necessary
• Roll or pat the dough to about 3/4-inch thickness and cut with a biscuit cutter or a glass.
• Place the biscuits on a greased baking sheet with edges touching.
• Bake for about 14 minutes or until the tops are just golden brown and biscuits sound hollow when gently tapped.

SOUR CREAM & CHEDDAR BISCUITS

Steps:

• Preheat oven to 450°. In a large bowl, whisk the first 7 ingredients. Cut in cold butter until mixture resembles coarse crumbs; stir in cheese. Add milk and sour cream; stir just until moistened., Drop by 1/4 cupfuls 2 in. apart onto greased baking sheets. Mix topping ingredients; brush over tops. Bake 12-15 minutes or until light brown. Serve warm.

EASY BAKE CHEDDAR BISCUITS

Steps:

• Preheat oven to 450ºF.
• Mix flour, baking powder, cream of tartar, sugar and salt in medium bowl.
• Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
• Stir in Cheddar cheese.
• Add milk; stir until mixture forms soft dough.
• Place on lightly floured surface; knead 8 to 10 times or until smooth.
• Pat out dough into 6 inch square.
• Cut into nine squares.
• Place on ungreased baking sheet.
• Bake 10 to 12 minutes or until golden brown.
• Spread each warm biscuit with 2-1/2 teaspoons of the cream cheese spread.

CHEDDAR BISCUITS

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.