Cheddar Cheese Biscuits

 Close Up Biscuit

When I think of comfort food, one of the first things I think of is biscuits.  No matter what time of day or what the weather is like outside, there is nothing more comforting than a warm, flaky biscuit fresh out of the oven.  Yesterday was kind of gloomy out, so I wanted a hot, delicious dinner to brighten my spirits.  I also wanted to bake something a little more savory since I’ve been baking a lot of sweets lately (I’m on sugar overload right now).  I debated making cornbread and turkey chili, but that seemed time consuming and I wanted something quick and simple.   That’s when I realized the perfect quick meal – Cheddar Cheese Biscuits and Tomato Soup.  I mean what’s more comforting than homemade cheesy biscuits and a big bowl of soup?

For some reason, a lot of people are wary of making biscuits at home.  They think it will be time consuming or that there are too many variables that could go wrong during the baking process.  The truth is biscuits are surprisingly quick and easy to make and certain styles of biscuits are almost foolproof.  Cream biscuits are a great example.  This style of biscuit uses cream in place of butter, so you don’t have to worry about cutting the butter into the flour.  Another perk is that this dough actually benefits from kneading and handling it a little more than you normally would.  They’re also super fast to make.  I’m talking like maybe 10 minutes of actual work time.

Fortunately, my favorite recipe for Cheddar Cheese Biscuits happens to be a cream based biscuit.  They are light, fluffy, and deliciously cheesy.  I love cheese (perhaps a little too much), so I up the cheese factor in these by sprinkling a little on the tops of each biscuit before baking.  These biscuits are very adaptable, so feel free to play around and use whatever cheese you like best.  You could also add in a tablespoon of minced chives if you have them on hand.

These biscuits are best straight out of the oven.  My favorite way to eat them is with a big bowl of tomato soup.  There is something about the combination of cheese and tomato that I just find so comforting.  If you’re not a tomato fan (and surprisingly I know a few), these biscuits would be great with pretty much anything.  Cause let’s face it, when you combine cheese and biscuits you really can’t go wrong.

Split Biscuit

Cheddar Cheese Biscuits
Makes about 8 biscuits

Adapted from Cook’s Illustrated

2 cups all-purpose flour
1 cup shredded sharp cheddar cheese
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 ½ cups cream

Preheat oven to 425°F.  Line a baking sheet with parchment or a silicone mat.

In a large bowl, stir together the flour, baking powder, salt, pepper and ¾ cup of the cheddar cheese.

Add in the cream and stir until the dough comes together.  If the dough looks a little dry or isn’t coming together, add in a little more cream (you could add up to another ¼ cup if needed).  If the dough seems a little too wet and sticky, on the other hand, add in some flour one tablespoon at at time until it’s easier to handle.

Biscuit Dough

Place the dough on a lightly floured surface and knead until the dough is nice and smooth (it’s okay to get a little rough with it).  Using your hands, pat the dough into a roughly 9 inch circle.  Using a round biscuit cutter, cut the dough into circles and place on the lined baking sheet.

Take the remaining ¼ cup of cheddar cheese and sprinkle the tops of each biscuit with a bit of cheese.  Bake for 15 to 18 minutes or until golden brown.

Biscuit Rounds

3 thoughts on “Cheddar Cheese Biscuits

  1. Opps, I couldn’t remember my password so I’ll post comment again.
    The bisquits look and sound great. I’ll give them a try but what do you think about using fat free 1/2 & 1/2 instead of cream–probably not as good. I tried the pancakes but didn’t have the course cornmeal, only medium, and I made part of them the night before and then the rest the next morning so they were so so, but I’m not a big fan of cornmeal so that might have clouded my judgement. Keep the recipes coming because I love them.
    Aunt Ellen

    1. I wouldn’t replace all the cream with Fat Free Half and Half, because you do need some kind of fat in the biscuits to get them moist and tender. You could try replacing half the cream with it. They won’t be as rich, but I’m sure they’ll be just as delicious! You could also use a low-fat or no-fat cheese to trim the fat and calorie count a bit.

      Those Cornmeal Pancakes are pretty heavy on the cornmeal, so probably not the best option if you’re aren’t a huge fan of cornmeal. Hope you like the biscuits! Let me know how they come out if you use Fat Free Half and Half.

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