Cheddar Cheese Biscuits

Cheddar Cheese Biscuits

  • Prep Time: 15 mins
  • Total Time: 33 mins
  • Yield: 10biscuits

    • About This Recipe

    “Wonderful!”

    Ingredients

  • 2cupsall-purpose flour
  • 1tablespoonsugar
  • 2 1/2 teaspoonsbaking powder
  • 1teaspoonpepper
  • 1/2 teaspoonbaking soda
  • 1/2 teaspoonsalt
  • 6tablespoonschilled unsalted butter
  • 1 1/4 cupsgrated extra-sharp cheddar cheese
  • 1cupcold buttermilk
  • 1egg, beaten with 1 tbs milk( for glaze)
  • poppy seed

    • Directions

  • 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.

    • Reviews

  • “Oh, Bev, you really struck a chord here with me, I adore cheesey biscuits, and I adored these.Cheddar cheese isn’t so strong in this country, so I used a mix of Cheddar and kashkaval, and it was delicious.I also cut them smaller, using a 1 inch round shot glass to cut the rounds.I dipped the whole round in the egg wash and dipped half in poppy seeds and half in sesame seeds.With a little dab of butter spread on them afterwards, these are cheesey heaven!”

  • “These were great. I will deff make them again. I made them to small but next time I will know. Also add some garlic powder for some cheesy garlic buns. Only thing is….they are not so good left over. Little tough the next day. Awesome straight out of the oven though”

  • “These are fantastic!I made these one Sunday night and my kids had them gone the very next night.I didn’t have any poppy seeds, but the flavor was still great.Otherwise I followed the recipe exactly as written. Thank you for posting.”

  • “I made these for Christmas dinner …my first attempt at scratch-baked biscuits. They tasted great and the texture seemed fine to me, but after reading in some of my cook books, I learned I overworked the butter into dry ingredients.Can’t wait to try them again and use my newly learned skills! Mahalo for posting!”

  • “Yummy, I added some diced ham to mine. I didn’t have any buttermilk on hand so I used milk with a bit of vinegar. Turned out great. I didn’t do the glaze or poppy seeds. They freeze great. I pull one out of the freezer on my way to work and enjoy it there as a quick fix for breakfast. Great recipe. Thanks.”

  • “Have been hunting for a good cheddar biscuit recipe, and this one fills the bill to perfection.Good hot or cold.Wonderful with soup!I deleted the egg wash/poppy seeds, and cut pepper to 1/2 tsp., otherwise followed recipe.Will add to our faves.”

  • “So so good, didnt have any poppy seeds so sprinkled with pepper.. great with sausage gravy, yum!”

  • “I have been using this recipe since it was published in Bon Appetit in October 1993.I usually leave off the egg wash and poppy seeds.Very good for dinner or brunch. When I make for brunch I reduce the amount of pepper.”

  • “I should have realised by the baking soda that these weren’t a hard biscuit. In Australia we would probably call these cheese scones. We don’t really make soft biscuits here. They were quite tasty but not what i was orginally looking for.”

  • “These really are delicious!Very easy to make with the food processor.With the processor you know when it is ready because the dough forms a ball.Unlike when you are mixing by hand,it is easier to overmix them this way.These turned out pefectly.I rolled out the first bit of dough but then just rolled the rest into small balls and flattened them out with my hand.They are much neater being rolled with a rolling pin though. Next time I will roll them all out.Thanks for the great recipe.I will be having these with my Thanksgiving dinner tomorrow here in Canada.”

  • “These tasted great! The only thing was that they were much too runny, and I ended up having to add a bunch of extra flour. In the end they still tasted great and so I made them again.When I made them again I just added 2/3 of buttermilk and they turned out perfectly! I made them with a cheesy potato soup and they were perfect! Thanks you!”

  • “The pepper really does stand out in these, so you may want to cut back on it if you’re not a big fan of the spice.Otherwise though, these were wonderful!Thanks!”

  • “These cheese biscuits are dyn-o-mite!The taste was exceptional.The cheese and poppy seeds are a delicious combination.I think the browned biscuits were visually appealing, and bakery quality.I really enjoyed eating these.I froze a bag of the biscuits, and they re-heat beautifully in the toaster oven.Thanks so much for sharing your wonderful recipe.”

  • “MMmm these were sooooo good… i just had one for lunch with some stuffed mushroom caps.. DELISH! anyways thanks for the recipe!”

  • “Bev, I love these biscuits! I’m going to make a second batch soon, since we love extreme heat, I added in a teaspoon of cayenne pepper and omitted the poppy seeds, these are sooooo good!, thanks for sharing hon!…Kitten”

  • “Wow heaven pure heaven. These are amazing, light, fluffy, tender, cheesy, the flavour is outstanding and the texture is perfect. My family, neighbours & I enjoyed these very much. I will be making these again & again. Thanks so much for sharing Bev, I can’t wait to have these toasted for breakfast.”

  • “These are absolutely the best cheddar cheese biscuits that I have ever made or had.What more can I say.The texture is perfect, the taste is perfect, there easy to make and just down-right good.Thanks Bev”

  • “These were so good! My 1st attempt at any type of biscuit from scratch. I didn’t add the poppy seeds but followed everything else exactly. Family gave them rave reviews. Thanks for the great recipe.”

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