Lorraine D. Hebler

Cheddar Biscuits

By Lorraine

Easy recipe for homemade buttermilk cheddar cheese biscuits brushed with herb butter. Drop scoops of dough into pan and bake. No kneading or cutting involved.
Do you love biscuits? How about cheddar cheese? Then you will love these biscuits. I kicked up my  Feather-light Buttermilk Biscuits by adding cheese and topped with an herb butter. Great served alongside any dinner entrée and just right for lunchtime sandwiches. No kneading and cutting these biscuits ~ just drop scoops into prepared pan and bake.

 

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The buttermilk biscuits make delicious sandwiches when layered with ham, deli meat or as I did here, grilled chicken and a slice of cheese. They are also wonderful, sliced and toasted! 
 
Easy recipe for homemade buttermilk cheddar cheese biscuits brushed with herb butter. Drop scoops of dough into pan and bake. No kneading or cutting involved.

 

 Buttermilk Cheddar Biscuits Recipe

PRINT RECIPE

yield 8 biscuits

INGREDIENTS:
shortening for greasing the pan

9-ounces soft wheat, self-rising flour (I use King Arthur)
1/8 teaspoon baking soda
1/4 teaspoon fine salt
1 tablespoon granulated sugar
3 tablespoons chilled shortening (preferably zero trans-fat)
1 1/4 cups shredded cheddar cheese
3/4 cup cold buttermilk (you can make buttermilk by stirring together 1 Tbs. freshly squeezed lemon juice and 1 cup milk and measuring 3/4-cup for recipe)
1/4 cup cold  half & half (I use fat-free)

Garlic Butter

Whisk together:
1 1/2 Tablespoons butter, melted
1/4 to 1/2 teaspoons garlic powder or 1 clove garlic, minced
OR Bread dipping seasonings such as *Dean Jacob’s * (see photo below)

 

DIRECTIONS:
Preheat oven to 475 degrees F. Adjust oven rack to just above the middle position. Grease an 8-inch round cake pan with shortening.

 

Using a kitchen scale, weigh out 9-ounces of self-rising flour. With a whisk, combine self-rising flour, baking soda, salt and sugar in a medium-mixing bowl. With a pastry cutter, work the shortening into the flour mixture until there are no shortening lumps larger than a pea. Stir in the cheddar cheese.

With a spatula, very gently, fold in buttermilk and half & half, just until combined and let stand for 2 to 3 minutes to allow the liquid to be absorbed.

Spray an ice-cream scoop with cooking spray; Spoon dough onto baking pan beginning with one in the center.

Bake until lightly browned, about 17 minutes. Cool for 1 or 2 minutes in the pan, then turn out onto a cooling rack. Brush biscuits with melted butter. Serve immediately.

Bread dipping seasonings

Just sharing a product that we really like for making garlic bread or mixing with olive oil for dipping dinner rolls in.  John sometime’s sprinkles some on his pizza.  Mixed with olive oil and a little vinegar, it makes a great hoagie dressing too. I add it to the melted butter and, using a pastry brush, spread on these biscuits. I found it at a store during our trip to Lancaster, PA but Dean Jacob’s Dipping Bread Seasonings is also available on line if you can’t find it locally.  Sometimes, Home Goods carries it too.

 

 

 

 

Easy recipe for homemade buttermilk cheddar cheese biscuits brushed with herb butter. Drop scoops of dough into pan and bake. No kneading or cutting involved.

 

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Peaches and Cream Cheese Crepes

Peaches and Cream Cheese Crepes begins with a simple crepe, then filled with a sweetened cream cheese mixture, fresh sliced peaches, a sprinkling of brown sugar and a pat of butter that is then baked until warmed through. A dusting of confectioners' sugar and topped with whipped cream finishes this lovely dessert.

 

 

 
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Comments

  1. Mary Cromer says

    You share the most wonderful looking and sounding recipes, and your image shares always perk my appetite 😉

    Reply

  2. FABBY'S LIVING says

    Oh I want a biscuit now!
    Thanks so much for the recipe pretty lady. I PINNED TO MAKE ONE DAY.
    Hugs to you and your beautiful family.
    FABBY

    Reply

  3. Just a little something from Judy says

    I am sitting here at my computer on this Saturday morning, wondering how it is humanly possible, that you and John both stay so fit and trim, knowing what an amazing cook you are, and what delicious foods you make in your kitchen. Yes, I wonder that often. Your food all looks so delicious, and I for one, know from experience, that it does taste as good as it looks. Lucky me:)

    Reply

  4. Preeti says

    Looks yummy!! Thanks for sharing!!
    My daughter, when four years old, used to make small biscuit toppings with cheese slices which she learnt in school activity and then she would tell me that no need to cook lunch, take rest, she has done the cooking.

    Reply

  5. Lorrie says

    They sound delicious. Self-rising flour isn't very common here – but I could add the seasonings to my baking powder biscuit dough.

    Reply

  6. NanaDiana says

    It is midnight here and now I am CRAVING a biscuit. You always post the best recipes, Lorraine, and anything I have ever made from your recipes has always turned out great. I am saving this one, too.

    Have a wonderful weekend- xo Diana

    Reply

  10. Laura says

    Oh my gosh, those look delicious!
    What a talented cook you are.

    Thank you so much for visiting my blog today.

    After months away it was wonderful to see a familiar face.

    Thank you,

    Laura
    White Spray Paint

    Reply

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