Cheddar Cheese Biscuits

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 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 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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