Easy Cheddar Cheese Biscuits
I’ve been known to eat my weight in carbohydrates. Bread, rolls, sweets, this is my love language. So, when I tell you that I’m in love with these rolls, it really means something.
This is not a post to sell you on making these biscuits. I don’t need to do that. If warm, savory, cheesy goodness is not your thing, then this is not for you. If you’re really into eating baskets upon baskets of Red Lobster’s Cheddar Bay Biscuits, then consider this a safe place.
Did you say Cheddar Bay Biscuits?
No, I didn’t but these are pretty damn close. If you want to make them more like Cheddar Bay biscuits, throw in some garlic powder and/or parsley with some melted butter and top it off. Go nuts! I wish I was joining you, but my son won’t go near the parsley.
We pick our battles, right? So, these Easy Cheddar Cheese Biscuits are sans a buttery topping, but the honest truth is I don’t need it. These are so satisfying & filling I’m sold.
You start with your dry ingredients. Cut the butter in with a pastry blender or a fork. For me, I use my hands and work the butter in until it’s like really small pebbles. It’s a great stress reliever.
Then it’s time to mix the cheese. For this recipe, we used our go-to fave Medium Cheddar from Tillamook. Their cheese is so flavorful & it’s a staple in our house. Also, I just realized I can shred down the two-pound loaves with my food processor. Game changer for sure.
I’ve said it before & I’m here to say it again. Get yourself a scooper! The larger scooper from Oxo is perfect for making these biscuits. If you don’t have one, using a 1/4 cup measure is just fine.
Let these babies cool for just a bit. They are amazing directly out of the oven, so resist if you can.
Of course, I am Really Into These Easy Cheddar Cheese Biscuits. While I used Tillamook Cheddar, the possibilities are endless. This is a lighter dough & it can carry almost any type of harder cheese. So throw in some Extra Sharp, Colby Jack or even one of my faves, the White Cheddar.
What’s your favorite type of cheese?
These Easy Cheddar Cheese Biscuits pair well with Beer Cheese Soup & would be a really flavorful side to go along with a Coastal Kale Salad.
Easy Cheddar Cheese Biscuits
A quick & savory biscuit perfect any time of the day!
- 2 1/4 cups all-purpose flour
- 1 teaspoon freshly ground black pepper
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 1/2 cup 1 stick unsalted butter, chilled and cut into 1-inch pieces
- 2 cups grated and tightly packed sharp cheddar cheese
- 1 1/4 cups buttermilk
- 1 large egg
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, pepper, sugar, baking powder, cream of tartar, and salt.
Add the butter and, using your hands or a pastry cutter or fork & work the butter into the dough. The mixture should look like coarse sand. Add the cheese and stir to thoroughly incorporate it into the dough.
In a small bowl, whisk together the buttermilk and egg. Add to the flour mixture and stir until just incorporated. Don’t overmix.
Use a scooper or a 1/4-cup measuring cup to scoop the dough and drop it in mounds onto the prepared baking sheet about 2 inches apart. Bake in the center of the oven for about 20 minutes, rotating the baking sheet halfway through the baking time, until golden brown and a toothpick inserted in the center of a biscuit comes out clean.
Transfer the biscuits to a cooling rack. The biscuits are best served slightly warm.
Store the biscuits in an airtight container for up to 2 days.
adapted from Baked: New Frontiers in Baking