Cheddar Cheese Biscuits

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Cheddar Cheese Biscuits at The Hungry Mouse

Cheese makes (almost) everything better. It’s one of the 10 commandments of The Hungry Mouse Test Kitchen. When I made these the other night, The Angry Chef told me that, hands down, it’s my best biscuit recipe. “Even better than my buttermilk biscuits?” I asked. “Yep, even better,” he told me. Well then. I blame it on the cheese. Ladies and gentlemen, we have a winner!

These biscuits are ridiculously easy to make. Simply enrich a handful of dry ingredients with a heavenly amount of heavy cream and shredded cheddar, and…voila! Biscuits that are light, fluffy, and dotted with bits of fragrant, molten cheese.

Cheddar Cheese Biscuits at The Hungry Mouse

These biscuits are perfect for a leisurely weekend breakfast or brunch. You can use them as the base for over-the-top fried egg sandwiches. Or serve them instead of cornbread at your next barbecue.

Cheddar Cheese Biscuits at The Hungry Mouse

Like I said, they’re really easy to make.

Just toss the dry ingredients in a large mixing bowl, give ’em a swirl, and drizzle in the cream and cheese. Mix until the dough just comes together. The less you handle the dough, the more tender your biscuits will be.

Cheddar Cheese Biscuits at The Hungry Mouse

I cut my biscuits into squaresβ€”not rounds. That way, there’s no cutting, reshaping the dough, then cutting again. Just pat the dough out once, whack it into squares, and they’re ready to bake.

If you wanted to go crazy, toss in a handful or two of crisp, crumbled bacon when you add the cheese.

Cheddar Cheese Biscuits at The Hungry Mouse

Cheddar Cheese Biscuits

3 cups flour
1 1/2 Tbls. baking powder
1 Tbls. sugar
2 tsp. kosher salt
2 1/2 cups heavy cream
1 3/4 cups sharp cheddar cheese, grated
4 Tbls. butter

Yields about 16 large biscuits

Preheat your oven to 375 degrees. Line two sheet pans with parchment paper or silicone baking mats. Set them aside.

Make the biscuit dough

Combine the flour, baking powder, sugar, and salt in a large bowl. Mix to thoroughly combine.

Cheddar Cheese Biscuits at The Hungry Mouse

Pour in the heavy cream.

Cheddar Cheese Biscuits at The Hungry Mouse

Cheddar Cheese Biscuits at The Hungry Mouse

Toss in the shredded cheddar cheese.

Cheddar Cheese Biscuits at The Hungry Mouse

Mix with a wooden spoon until the ingredients just come together as a dough. (Again, you don’t want to overwork it.) It will look raggy and very floury. That’s just fine.

Cheddar Cheese Biscuits at The Hungry Mouse

Round the dough up with your hands and smoosh it together into a ball. Set the ball on a lightly floured board.

Cheddar Cheese Biscuits at The Hungry Mouse

Cut the biscuits

With your hands, smoosh the dough down so that it’s relatively flat. You want it to be about an inch thick.

Cheddar Cheese Biscuits at The Hungry Mouse

Square off the sides so your dough is roughly shaped like a rectangle.

Cheddar Cheese Biscuits at The Hungry Mouse

With a bencher or large knife, cut the dough into 16 squares about the same size. (The corners will likely be a little smaller. That’s just fine.)

Cheddar Cheese Biscuits at The Hungry Mouse

Cheddar Cheese Biscuits at The Hungry Mouse

Transfer the biscuits to your prepared baking sheets. Space them out.

Cheddar Cheese Biscuits at The Hungry Mouse

Let the biscuits rest while you melt the butter.

Brush the biscuits with butter and bake

Put the butter in a small saucepan on the stove over low heat to melt it.

Cheddar Cheese Biscuits at The Hungry Mouse

When the butter is melted, brush the top of each biscuit with melted butter.

Cheddar Cheese Biscuits at The Hungry Mouse

Pop the biscuits into your preheated 375 degree oven. Bake at 375 for 22-24 minutes.

Cheddar Cheese Biscuits at The Hungry Mouse

They’re done when they’re lightly browned on the top, like this.

Cheddar Cheese Biscuits at The Hungry Mouse

Cool them for 10 minutes on the pan. Then transfer to a rack to finish cooling.

Cheddar Cheese Biscuits at The Hungry Mouse

Enjoy! Cheddar Cheese Biscuits at The Hungry Mouse

 

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Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. When she's not shopping for cheese or baking pies, Jessie serves as an Associate Creative Director at PARTNERS+simons, a boutique ad agency in Boston. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves.

28 COMMENTS

  1. Oh my years as a Southern Belle are starting to resurface. I make cheddar dumplings sometimes. I cook over a boiling pot of chicken and apples. But done like this it is so my mother. GREG

  2. So would this work with rice flour or some other gluten-free concoction? I’d give it a shot, but I thought I’d ask just in case you already knew the texture would be weird or whatever.

    • OK, I think substituting GF flour might work well here. I know I have a bag at home. There’s only one way to find out. I’ll let you know. πŸ˜‰

      +Jessie

  3. I love making biscuts…would this work with just milk? I don’t have cream and I’d love to make these tonight to go with a roast chicken. I never thought of just cutting into squares..much easier than to keep reforming the scraps.

    • Oh gosh, Zena, sorry for the late reply. We’re moving right now, and I’m way behind on e-mail.

      For this one, I wouldn’t substitute regular milk. Or if you do, cut a little butter into the dough with the flour (before you add the milk), to make up for the fat you’re losing by not using heavy cream.

      +Jessie

      • Just so everyone knows, I was missing 200ml of the 600ml of heavy cream that this recipe requires and used skim milk instead, and everything went fine, the biscuits turned out to be delicious. I wouldn’t make them without any heavy cream, though. But then again, maybe they don’t need that much fat.

  4. okay you got me wanting to make these biscuits now! We’re huge biscuit fans here hehehe I have never thought of shaping biscuits into squares. That is a really great tip!

    I have a question though, is it okay to use buttermilk instead of heavy cream?

    • For this recipe, I wouldn’t use buttermilk without adding some butter to the dough, because you’re going to upset the amount of fat in the dough.

      +Jessie

  5. I like easy. I also like as little handling as possible- less chance for things to go wrong. I want mine with gruyere instead of cheddar and I am LOVING the suggestion of bacon.

  6. I am so totally with you when it comes to cheese!
    These look very similar to a scone recipe I made a few days ago, mine was sweet thought and I used buttermilk instead of cream.

  7. mmm cheese! too funny – i actually added some cheddar and chives to your buttermilk biscuit recipe. i’ll definitely have to try these now! love the bacon suggestion πŸ™‚

    • Oh yum! πŸ˜€

      Lots of folks seem interested in adding bacon…I know I’ve been on a bacon kick, but I may need to noodle out a proper bacon + cheese biscuit recipe.

      +Jessie

  8. Jessie, you are killing me..these sound delish..I am so making them tonight..I hope they go with your BBQ chicken legs and pastasalad, ’cause my family are getting them..haha.
    I am a raw vegan myslef but love cooking yumminess for my kids and hubby, these fit the bill nicely.
    Do you know how they freeeze? I’ll make a half batch today, but for next time..

  9. Best Cheese Biscuts ever!! ( i used milk instead of cream and add 60grams of butter to make up the fat, there kinda like cheese scons tho they dont have the self raseing flour

  10. WOW! I used your search engine at the top of your blog to see what biscuit recipes you might have in your reperitore πŸ™‚

    I was so excited to see cheddar biscuits. I made soup last night and wanted some biscuits to make the leftovers tonight feel like new again. And THESE are TERRIFIC!

    I used white cheddar, still tastes delicious…but lacks that yellow glow πŸ™‚ I’ll do it w/ the orange cheddar next time, even if only for the asthetics – ha ha!

  11. Just popped these honeys out of the oven. So wonderful! I added some thyme and a smidge of garlic to the recipe and it’s delicious! Thanks!

  12. Had to tell you! I made these tonight and while I was letting them cool on my kitchen counter I left the room.. came back to find that they were being eaten by a hungry mouse! (I live in an old farmhouse) Anyways thought you would enjoy the humor.. I got to eat a few.. the mouse has good taste! Thanks for the recipe!

  13. Yummy! I made these today an hour before we break our fast for Ramadan. They finished just in time πŸ˜€ and were a hit!
    love them will make them again soon
    Thanks for the deliciously easy recipe!

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