Cheddar Biscuits

November 10, 2010

Who doesn’t love a good biscuit?  Because I love to slather them with butter and honey I usually make them plain but these garlicky cheddar biscuits are the perfect companion for soups and other savory dishes.

This recipe made a batch of about two dozen.  It’s very easy to adjust the amounts and make more or less.

  • All Purpose Flour, 4 cups
  • Baking Powder, 2 tablespoons
  • Salt, 1 teaspoon
  • Shortening, 3/4 cup
  • Granulated Garlic, 1/2 teaspoon plus more for sprinkling
  • Cheddar Cheese, 8 ounces
  • Milk, 1 3/4 cups
  • Butter, 2 to 3 tablespoons
  • Parsley Flakes

Preheat the oven to 450.  In a large bowl, whisk together the flour, baking powder, salt and 1/2 teaspoon granulated garlic.

An easy way to measure shortening:  Put 1 cup of water in a glass measuring cup and scoop in shortening until the water rises to the 1 3/4 mark.  For biscuits this measurement doesn’t have to be exact.

Using a pastry blender or fork, cut in the shortening until the mixture is crumbly.

Grate the cheese and stir it in with the dry ingredients.

Make a hole in the middle of the dry ingredients and pour in the milk.  Stir with a fork just until it’s moistened and begins to pull away from the sides of the bowl.

Turn the dough out onto a floured surface and knead gently, just until it’s all pulled together.  Don’t overdo it!  Pat it out into a layer about an inch thick.

Cut out the biscuits with the top of a glass or a biscuit cutter.  Gently reknead the scraps and cut again until the dough is gone.

Place the biscuits on a baking pan.  Generously brush the tops with melted butter.

Normally I’d place them a little farther apart but I had to use the small oven for this batch which  meant I had to use the pans that fit, in this case the trays from an old toaster oven.

Sprinkle with granulated garlic and a little dried parsley.

Put them in the oven and bake at 450 until they’re golden brown, about 20 minutes.

Serve them piping hot and enjoy!

Related Posts Plugin for WordPress, Blogger...

{ 7 comments… read them below or add one }

1 Kelly November 10, 2010 at 12:36 pm

You’re killin’ me here. I need these.


2 Kelly November 10, 2010 at 12:36 pm

On a more intelligent note, my family’s basic biscuit recipe is identical to yours, only we use just 2 cups of flour. I wonder how these differ in how they bake off? I’ll have to find out!


3 Karen Bove November 10, 2010 at 3:22 pm

It took me a long time to figure out specific amounts. My mom always used self-rising flour so we’d dump some in a bowl, cut in the shortening until it looked right and add milk until it felt right and call it good. I’m of the opinion that there are a lot of ways to get to a good biscuit, as long as you’re not opening a refrigerated can!


4 Wendi @ Bon Appetit Hon November 10, 2010 at 4:12 pm

Oh Karen, I do love me a good cheese biscuit. I haven’t made any since the blizzards this past spring. Perhaps it’s time I get reacquainted with them.


5 Elle November 12, 2010 at 8:09 pm

I’m just learning to cook, and I’m horrible at it because most recipes are just words on paper that I don’t understand (who knew that cooks had their own lingo?!). I’m LOVING the pictures in your recipe. Thank you!


6 JulieD November 21, 2010 at 8:42 pm

I agree with Elle, as always, your pictures are awesome! I could eat my computer screen right now. I’m going to bookmark these…I definitely want to try them!


7 Wendy September 17, 2011 at 11:06 am

These look absolutely melt in your mouth delicious!!! I am a biscuit baking MONSTER.. no matter what I do.. I always end up with hockey pucks that don’t rise… I’m going to try again with your recipe and I REALLY hope they turn out because I am seriously craving these now! lol Either that or I’m gonna have to head to Red Lobster for a substitute! :)


Leave a Comment

Previous post:

Next post: