BISCUITS WITH EASY CHEESE
Hello, these Easy Cheese Biscuits are back. What have I been up to? First and foremost, I had family in town, and life takes precedence. Then. Six recipes were filmed at my home by a camera crew.
Do you have any idea how long it takes to film six recipes? Two to three batches of the dish had to be prepared the night before. Basically, I’ve been cooking 24 hours a day, seven days a week.
Then I had to make my kitchen appear as if no one ever eats in there. That’s impossible with five children. Our counter is usually piled high with protein powder, pre-workout, post-workout, nighttime shakes, amino acids, and other supplements.
Not to mention the fact that we always have enough bananas, apples, and oranges for a small country, as well as two loaves of bread for school lunches. We are a full-service child-rearing agency.
Cheese Biscuits that are simple to make
When you need a quick way to add a particular homemade touch to any dinner, these Easy Cheese Biscuits are the perfect recipe. Ideal for soups, chilis, stews, and more!
- Prep Time : 20 minutes
- Cook Time : 15 minutes
- Total Time : 35 minutes
- 3 cups all-purpose flour
- 2 tablespoons baking powder
- ¾ teaspoon kosher salt
- 12 tablespoons (1 ½ sticks) salted butter, frozen
- 1 ¼ cups buttermilk
- 1 cup (4 ounces) grated sharp cheddar cheese
- For brushing: 2 tablespoons melted butter
Preheat the oven to 425 degrees Fahrenheit. Use parchment paper and silicone mats to line two baking sheets. Remove from the equation.
Sift together flour, baking powder, and salt in a large mixing bowl.
In a mixing bowl, grate the frozen butter into the flour. With a wooden spoon, stir the mixture until the butter is evenly coated in flour and scattered. (Tip: If you don’t want to grate the butter, use a pastry cutter to cut in diced, cooled butter until it’s the size of small peas and the mixture resembles coarse meal.)
Add the buttermilk to the flour mixture in a slow, steady stream, stirring or kneading just until a soft dough forms. In a large mixing bowl, combine the shredded cheese and the sour cream.
Scoop about a quarter-cup to a third-cup of dough onto the prepared baking sheets. This stage is done with an ice cream scoop, which preserves the biscuits the same shape and size.
If the dough warms up while you’re mixing and scooping (or if your kitchen is warm), return the biscuit pans to the refrigerator or freezer for 5-10 minutes to chill before baking. When you put the dough in the oven, you want it to be as cold as possible so that the biscuits rise high and don’t spread too much.
Bake for 15 minutes, or until the top is golden brown. As soon as the biscuits come out of the oven, brush the tops with melted butter. Warm the dish before serving.