Recipe by Mrs. R
Wonderful tasting biscuits for breakfast or dinner. My husband is now our official biscuit maker b/c he enjoys this recipe! They are pretty easy to make, too. This recipe was found in the Cook 'n On the Go software.
Top Review by waynejohn1234
This is probably the best cheese biscuit on this site but here are a few suggestions. As written it says to use chilled butter - this is critical. Even better, cut in butter until it is about the size of small peas then put in fridge for an hour to make sure it is totally cold. Mix very lightly and handle as little as possible. You can use cheeses of your choice and Swiss and old cheddar make a good combination. To achieve nice high and flaky biscuits they require some care and TLC.
- 2 1⁄2 cups all-purpose flour
- 3 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup butter, chilled
- 4 ounces sharp cheddar cheese, shredded (about 1 cup)
- 3⁄4 cup buttermilk (I use powdered buttermilk and water, which can be found in the baking aisle at the grocery store)
- 2 tablespoons buttermilk
Directions See How It's Made
- At least 30 minutes or up to 2 1/2 hours before serving: in a medium bowl, stir together flour, baking powder, baking soda and salt.
- With a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.
- Stir in cheese and buttermilk just until dry ingredients are moistened.
- Place on a lightly floured surface.
- Gently knead ten to twelve times.
- Roll or pat to 1/2-inch thickness.
- Cut with a 2 1/2-inch biscuit cutter dipped in flour.
- Place biscuits on an ungreased baking sheet.
- If making ahead, cover and refrigerate up to 2 hours.
- About 25 minutes before serving: Preheat oven to 425-degrees for 10 minutes.
- Bake biscuits for 12-14 minutes or until golden brown.