Cheddar Cheese Biscuits

June 18, 2014
Story By: Mandy Kellogg Rye
Filed Under > Uncategorized

COMMENT
TWEET
PIN
SHARE

cheddar cheese biscuitscheddar cheese biscuits

Here in the South we take our biscuits very seriously. So needless to say when attempting a homemade version of this Southern staple for a weekend full of house guests (check out my house guest prep HERE) I was a tad on the nervous side. But with a little love, elbow grease, and patience I couldn’t be happier with the results. And my house guests must have agreed since there wasn’t a cheddar cheese biscuit left in the basket. truly, MKR

Photography  ||  Rustic White

Cheddar Cheese Biscuits
Yields 10
Write a review
Save Recipe
Print
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 2 cups self-rising flour, plus at least 1 cup more for dusting work surface
  2. 1/2 sticks unsalted butter, at room temperature, cut into small pieces
  3. 4 tablespoons butter, melted
  4. 1/4 cups cream cheese, at room temperature
  5. 3/4 cups buttermilk
  6. 1 1/2 cup shredded cheddar cheese
  7. 1 tsp. salt
  8. biscuit cutters
Instructions
  1. Preheat oven to 500 degree, with a rack set in the middle.
  2. Flour a surface and rolling pin liberally with flour. Very liberally.
  3. In a large mixing bowl, combine 2 cups flour, butter pieces, cream cheese, and cheddar cheese. Using your fingers combine until the mixture resembles cottage cheese.
  4. Make a well in the center of the mixture, add the buttermilk, and mix with your hands or a small rubber spatula. The dough will feel wet and sticky.
  5. Sprinkle additional flour over the dough. Run a rubber spatula between the bowl and the dough, then sprinkle the exposed dough with more flour.
  6. Roll dough out to a 3/4-inch-thick oval.
  7. Pour about 1/2 cup flour into a small bowl. Dip a 2-inch square biscuit cutter (metal preferred) into the flour then cut out biscuits, dipping the cutter back into the flour as needed. Gather excess dough, re-roll it out to a 3/4-inch-thick oval, and continue cutting biscuits as above.
  8. Place biscuits, sides touching, in a cast-iron skillet or baking pan fitted with parchment. Brush the tops of the biscuits with 1/2 of the melted butter.
  9. Place pan in the oven and immediately reduce temperature to 450 degrees. Bake biscuits until tops are golden, 16 to 18 minutes, rotating halfway through and re-brushing with remaining melted butter.
  10. Let rest 5 minutes and enjoy warm
Welcome by Waiting on Martha https://waitingonmartha.com/

We Think You'll Love

Leave a Comment

PLEASE BE RESPECTFUL. WAITING ON MARTHA IS A PLACE FOR POSITIVITY, INSPIRATION, CONSTRUCTIVE CRITICISM AND HEALTHY DEBATE. THOSE THAT ARE DEEMED INAPPROPRIATE, INCLUDING GENERAL OR SELF-PROMOTIONAL SPAM, OFFENSIVE STATEMENTS, OR COMMENTS UNRELATED TO THE STORY WILL BE DELETED.

Copyright © Welcome by Waiting on Martha  /
Back to Top