Bake up a batch of these fluffy, buttery cheddar biscuits for your Thanksgiving table… They’re simple and delicious alongside soups, too!
When it comes to cooking I’m pretty creative, but as for baking… I like it nice and predictable! Knowing it’s going to come out alright makes it all much more worth the while – and the time, ingredients, and general hunting around for just the right recipe. I was pretty darn sure of this recipe for my first attempt at biscuits, and it did not disappoint!
Quick, easy and just about as fluffy, flaky and delicious as biscuits come!
These cheddar biscuits using Sargento Shredded Double Cheddar Cheese were a delicious accompaniment to a big bowl of spicy, warming chicken tortilla soup last night. They’d also be right at home alongside an impressive turkey feast, too!
Drizzled with honey, dunked into a soup, stew or chili, or served with next week’s big meal, you’ll love these biscuits! They’re easy to make and irresistibly buttery-rich as a side to your favorite scrumptious comfort foods.
Yield: Makes 12 biscuits
1-3/4 cups all-purpose flour
1 Tbsp. baking powder
3/4 tsp. salt
1/2 tsp. freshly ground pepper
1-1/2 cups (6 oz.) Sargento® Shredded Double Cheddar Cheese, divided
1/3 cup butter or margarine, cubed
3/4 cup milk
Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.
In a large bowl, combine flour, baking powder, salt, pepper and 1 cup cheddar cheese. Cut in butter cubes using a pastry blender or fork, until you have pea-sized lumps of flour. Add milk and mix with your hands until mixture is moistened.
Knead gently on floured surface 8 times. Roll out to 1/2-inch thickness. Cut with 2-1/2-inch biscuit cutter. Re-roll and cut scraps. Place biscuits on baking sheet and sprinkle with remaining 1/2 cup cheddar.
Bake 10 minutes or until biscuits are golden brown.
Adapted from Sargento