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.
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.
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.