CHEESE BISCUITS

Preparation Time:  10 Minutes                              

Cooking Time:  15 Minutes

Make Ahead:  Make extra biscuits
and freeze them to have for mini
egg sandwiches.  Defrost the
biscuits, reheat in a warm oven
for 10 minutes and fill with
scrambled eggs, bacon and
cheddar cheese.

Makes 8 biscuits

Tomato soup makes a great
partner to these cheesy biscuits

SHOPPING LIST

Cheddar Cheese, Milk, Butter, Flour, Baking Powder, Salt

INGREDIENTS

1 cup all purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shredded sharp cheddar cheese
2 tablespoons butter or margarine
2/3 cup milk

  1. Preheat the oven to 450 degrees.  Combine the flour, baking powder and salt in a medium bowl and stir in the cheddar cheese.
  2. Cut in the butter using a pastry blender or 2 knives until coarse crumbs form.
  3. Using a fork, stir the milk into the flour mixture until a soft dough forms.  do not overmix or overwork the dough.
  4. Drop the dough in heaping tablespoons 1 inch apart onto an ungreased baking sheet.  Bake until the biscuits are firm to the touch (about 15 minutes).

VARIATION

Use parmesan cheese instead of cheddar cheese and add 1/2 teaspoon dried basil in the first step for an italian flavor.

EXPRESS COOKING

Double the recipe without doubling the baking time..  Just use two baking sheets.  Bake both batches together, switching their positions about halfway through baking so that the biscuits brown evenly.

It's much easier to cut the butter into the flour when it's well chilled.  If you are using margarine, place it in the freezer for about 10 minutes.

MONEY SAVING TIPS

Instead of tossing out that small piece of leftover ham, dice it into small cubes and add it with the cheese when making these flaky and delicious biscuits.  Double the recipe to be sure you have enough for seconds.

         

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