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Cheddar n' Biscuit

14 Jun. 2013 Posted by Hannah Mich

This recipe cannot be any easier and more delicious. These biscuits are very versatile, too. If you cannot tell from previous recipes, I like recipes that I can change up once and while without having a disaster on my hands. For example, I use this same recipe for strawberry shortcake, too. I simply omit the cheddar cheese and add 1/4 of sugar and 1 tsp of vanilla. You know when they say if it seems too good to be true than it usually is - well this is not one of them. These are great biscuits that you can make savory to go with a soup or sweeter to go with strawberries and whip cream, or simply drizzle them with a little honey to go with your egg in the morning. You cannot go wrong when making these biscuits.

Ingredient List: 

1 3/4 cup unbleached flour
1/3 cup of melted unsalted butter (bring to room temp)
2.5 tsp baking powder
3/4 tsp salt
1 cup of whole milk (I have used buttermilk on occasion, too)
1 to 1 1/2 cups of finely shredded organic, grass-fed sharp cheddar cheese (recommend "aged" cheese for best taste and shredding right before, not pre-shredded)


Preheat oven to 450 degrees
Grease a baking sheet
Combine dry ingredients and cheese
Add butter and milk
Mix just until combine (do not over mix)
Spoon onto the greased baking sheet (I go for a rustic look, but you can form into balls and flatten slightly to make them look more conformed)
Bake for 8 to 12 minutes (Mine take 9 minutes, but my oven runs a little on the hot side)
Remove from pan immediately and place on cooling rack
Let cool for 3 to 5 minutes and eat!

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