With a Grateful Prayer and a Thankful Heart: Cheddar Biscuits

Friday, April 24, 2015

Cheddar Biscuits

Some cheddar cheese added to the batter of  my Feather-light Buttermilk Biscuits and spread with butter and herbs on top were just right for lunchtime sandwiches. No kneading and cutting these biscuits ~ just drop scoops into prepared pan and bake. 

The biscuits makedelicious sandwiches when layered with ham, deli meat or as I did here, grilled chicken and American cheese. They are also wonderful, sliced and toasted!
Buttermilk Cheddar Biscuits


yield 8 biscuits

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)

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

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 a 2-inch 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.

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 it is also available on line if you can't find it locally.  Sometimes, Home Goods carries it too.


creativityandfamily said...

Thanks for sharing, they look scrummy!

Decor To Adore said...

Oh these look SO good. I will keep my eye open for that seasoning.
Have a lovely weekend!

Decor To Adore said...

Oh these look SO good. I will keep my eye open for that seasoning.
Have a lovely weekend!

Shelia said...

Yum, these sound and look delicious!
Be a sweetie,
Shelia ;)

My Recent Favorite Books said...

These look so good!
Have a great weekend!

Laura said...

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,

White Spray Paint

Ann Thompson said...

YUM!! Are these anything like Red Lobster's cheddar bay biscuits?

Lynn said...

They look great, love the tops:@)

Gypsy Heart said...

Wish I had a couple of these right now! I do love them and appreciate the reminder. Must make ASAP! :)


NanaDiana said...

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

Lorrie said...

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

Preeti said...

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.

Just a little something from Judy said...

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:)


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.

Mary Cromer said...

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


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