These Cheese Biscuits aren't just full of flavor and are a great way to get any cheese in the fridge. Didn't you think it could get any better? Well, it can.
Besides the convenience of using your favorite cheese, these cheese biscuits are also quite easy to make. Combine the dry ingredients and cut in butter until the mixture resembles coarse crumbs.
Next, add wet ingredients and stir until it forms a moist, slightly tacky dough; pat into a rectangle about ¾" thick, stack, and cut, and you'll be halfway done!
Before heading into the oven, these cheese biscuits receive an added brushing of buttermilk with a sprinkle of cheese. Then baked for around 20 minutes, these biscuits are browned perfectly and paired with egg bits and crispy bacon. So, enjoy these tasty cheese biscuits for a delicious breakfast, brunch, or a quick lunch or dinner.
If you're a fan of Biscuits, you don't want to miss these recipes Buttermilk Biscuits, Whole Wheat Biscuits, Big Batch Biscuits, Savory Biscuits, and Ham and Cheddar Biscuits.
How to Make Cheese Biscuits
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 425°. In a food processor, pulse flour, baking powder, salt, and sugar to combine. Add the chilled butter pieces and pulse until the mixture resembles coarse crumbs. Transfer to a large stainless steel mixing bowl, add the cheese, and toss to combine.
In a small bowl, whisk the buttermilk and egg to combine and drizzle buttermilk over the top; using a fork or a rubber spatula, stir until it forms a moist, slightly tacky dough; if the dough seems dry, add a few more tablespoons of buttermilk. Do not overwork! (Alternatively, cut the butter into the flour in a large mixing bowl using a pastry cutter or two forks).
Transfer the dough onto a lightly floured surface, dust the top with more flour, and gently bring it into a rough ball. Pat the dough into a rectangle about ¾'' thick. Then, using a sharp knife or bench scraper, cut the dough into four pieces. Stack dough pieces on top of one another, sandwiching any loose dry bits of dough between layers, and press down to flatten. Lift the dough with a bench scraper and lightly dust the surface with flour to prevent the dough from sticking.
Lightly flour the top of the dough, then lightly pat or roll it into a ¾" thick rectangle ( do not overwork it, or the biscuits will be tough). Dust a 2-½-inch round biscuit cutter with flour and cut out rounds. Alternatively, use a knife to cut the biscuits into 8 rough squares. Re-stack any scraps, re-roll, and cut out more biscuits. Repeat this process until the dough is gone.
Lightly brush them with buttermilk and bake for about 2o to 25 minutes or until the biscuits are lightly golden on top and a golden brown on the bottom. Remove the Savory Biscuits from the oven, and brush with melted butter, if desired. Enjoy warm!
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Recipe
Easy Cheese Biscuits
Equipment
Ingredients
- 250 g 2 cups all-purpose flour , plus more as needed
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 12 tablespoons (1 ½ sticks) cold unsalted butter, diced
- ½ cup buttermilk, shaken, half and half, or whole milk , cold
- 1 large egg , cold
- 100 g 1 cup shredded Mexican blend or Cheddar cheese
Instructions
- Preheat the oven to 425°. In a food processor, pulse flour, baking powder, salt, and sugar to combine. Add the chilled butter pieces and pulse until the mixture resembles coarse crumbs. Transfer to a large stainless steel mixing bowl and add the cheese; toss to combine.
- In a small bowl, whisk the buttermilk and egg to combine and drizzle buttermilk over the top; using a fork or a rubber spatula, stir until it forms a moist, slightly tacky dough; if the dough seems dry, add a few more tablespoons of buttermilk. Do not overwork! (Alternatively, cut the butter into the flour in a large mixing bowl using a pastry cutter or two forks).
- Transfer the dough out onto a lightly floured surface, dust the top of the dough with a bit more flour and bring it together gently into a rough ball. Pat the dough into a rectangle about ¾'' thick. Then, using a sharp knife or bench scraper, cut the dough into four pieces.
- Stack dough pieces on top of one another, sandwiching any loose dry bits of dough between layers, and press down to flatten.Lift the dough with a bench scraper and lightly dust the surface with flour to prevent the dough from sticking.
- Lightly flour the top of the dough, then lightly pat or roll out the dough into a ¾" thick rectangle ( do not overwork it, or the biscuits will be tough).
- Dust a 2-½-inch round biscuit cutter with flour and cut out rounds. Alternatively, use a knife to cut the biscuits into 8 rough squares. Re-stack any scraps, re-roll, and cut out more biscuits. Repeat this process until the dough is gone.
- Lightly brush them with buttermilk and bake for about 20 to 25 minutes or until the biscuits are lightly golden on top and a golden brown on the bottom. Remove the Savory Biscuits from the oven, and brush with melted butter, if desired. Enjoy warm!
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
