Cheddar Cheese Biscuits
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.
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.
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.
I cut my biscuits into squares—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
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.
Pour in the heavy cream.
Toss in the shredded cheddar cheese.
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.
Round the dough up with your hands and smoosh it together into a ball. Set the ball on a lightly floured board.
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.
Square off the sides so your dough is roughly shaped like a rectangle.
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.)
Transfer the biscuits to your prepared baking sheets. Space them out.
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.
When the butter is melted, brush the top of each biscuit with melted butter.
Pop the biscuits into your preheated 375 degree oven. Bake at 375 for 22-24 minutes.
They’re done when they’re lightly browned on the top, like this.
Cool them for 10 minutes on the pan. Then transfer to a rack to finish cooling.