Best 8 Cheddar Cheese Biscuits Recipes

GARLIC-CHEDDAR CHEESE BISCUITS

Steps:

• Preheat oven to 350°F.
• Beat together in a medium bowl the milk, mayo, sugar, 2 cups flour and garlic, adding 1/2 cup more flour (if necessary) so that dough can be dropped from a spoon and hold its shape. At that point, streak dough with cheese. Drop by spoonful 1 inch apart on a greased baking sheet.
• Brush a little melted butter on the top of each biscuit and bake for 25-30 minutes, until golden brown.
• Note: Be careful not to add too much flour or biscuits will be dry and hard.

SAUSAGE AND CHEDDAR CHEESE DROP BISCUITS

Steps:

• Preheat oven to 350 degrees.
• Cook sausage in Frying pan until browned, do not drain, and set aside.
• grate cheese and set aside if grating.
• Mix Bisquick and milk until dough forms a ball.
• knead the Sausage and grease, Cheese and Garlic into dough ball.
• Seperate dough into 1 1/2 inch dough balls.
• Drop on cookie Sheet.
• Bake on ungreased cookie sheet for about 15min or until golden brown on tops.

CHEDDAR CHEESE BISCUITS WITH DILL AND CHIVES

Steps:

• Position rack in center of oven and preheat to 450°F. Mix flour, baking powder, sugar, mustard and salt in large bowel to blend. Add butter and shortening; rub with fingertips until mixture resembles coarse meal. Whisk milk, chives, and dill in medium bowl. Pour into dry ingredients; stir until moist dough forms. Mix in 2 cups cheese.
• Turn dough out onto floured surface; knead lightly to distribute cheese evenly. Roll out dough to generous 1/2-inch thickness. Using floured 2 1/2 inch cookie cutter, cut into biscuits. Gather scraps; roll out to generous 1/2-inch thickness and cut out additional biscuits.
• Transfer biscuits to heavy large ungreased baking sheet. Top with 1/2 cup cheese. Bake until biscuits are golden, about 15 minutes. Transfer to platter. Serve warm or at room temperature. (Can be made 6 hours ahead. Let stand at room temperature. If desired, wrap biscuits in foil and rewarm in 350°F. oven for 5 minutes.)

AWESOME CHEDDAR CHEESE TEA BISCUITS

Steps:

• Mix the flour, baking soda, salt, garlic powder, black pepper, and rosemary.
• Cut up the the butter and then mix into the dry ingredients until the butter is decimated into chunks no bigger than a centimetre.
• Mix in the olive oil.
• Mix in the cheddar cheese.
• Mix in the milk slowly, the batter should be moist but not over-saturated in milk.
• Bake for 15-17 Minutes at 400°F.

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.

CHEDDAR CHEESE BISCUITS

Steps:

• Preheat oven to 400°F. Combine first 6 ingredients in processor and blend. Add butter and cut in, using on/off turns, 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-inch thickness. Using 3-inch-diameter cookie cutter, cut out biscuits. Gather scraps, pat out to 3/4-inch thickness and cut additional biscuits. Transfer biscuits to ungreased cookie sheet. Brush biscuits with egg glaze and sprinkle with poppy seeds. Bake until golden brown and firm to touch, about 18 minutes. Serve warm.

CHEDDAR CHEESE BISCUITS WITH CILANTRO

Steps:

• Preheat oven to 350 degrees F. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Blend the cold butter into the dry ingredients-Josh used his hands to do this. Blend until the mixture has pea size chunks of butter left. It will be crumbly and that is a good thing. You want to see little pieces of butter. Don't over blend. Pour in the buttermilk and stir with a wooden spoon. Gently mix, just until the ingredients are moist. Don't overmix. Gently stir in the cheese, garlic, and cilantro. Just until they are mixed throughout. Line a baking sheet with parchment paper or a Silpat. With a spoon, scoop the biscuits onto the baking sheet. For jumbo biscuits-use about 1/3 cup of dough. For smaller biscuits-use about 3 Tablespoons of dough. Bake the jumbo biscuits for 15-18 minutes. Bake the smaller biscuits for 12-15 minutes. You want them to be golden brown on top and on the bottoms. Remove from oven and let cool on a wire rack. Serve warm.

CHEDDAR-CHEESE BISCUITS

Steps:

• Heat oven to 425 degrees. In a large bowl, thoroughly combine flour, salt, baking powder, cream of tartar, sugar, and cayenne.
• Cut butter into pieces, and work it in with your fingers until mixture is coarse and crumbly. Stir in cheese.
• Make a well in center of flour mixture, pour in milk, and stir with a fork just until dough comes together. Do not overmix. Turn onto a lightly floured surface, and knead gently 10 to 12 times.
• Pat dough into a circle about 1/2 inch thick. Cut out biscuits using a floured 2-inch-round cutter. Do not twist cutter. Transfer biscuits to a lightly buttered baking sheet, and bake until brown, 12 to 15 minutes. Serve hot.