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.
Enjoy! 
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20 Comments
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
Oh my god, a boiling pot of chicken and apples. Now that sounds divine!
+Jessie
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.
+Jessie
These sound terrific!I love cheese.
Thanks, Bunny, honey! (Cheese lovers, unite!)
+Jessie
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
I love the specks of cheddar cheese in the final product; I just want to bite into one! Cheddar cheese is my favorite kind of cheese too. Thanks Jessie!
Thanks, Hillary! I’m with you. Love cheddar!
+Jessie
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
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.
Oh god, gruyere would be fabulous. And bacon. Sigh. OK, I need to bake…like…right now.
+Jessie
I love biscuits! These look divine! I’m all over these babies:)
Thanks, Paula!
+Jessie
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.
Hehehe. Love, love, love cheese!
+Jessie
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
Oh yum!
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