Cheddar Biscuit Cups Recipe

4.5 5 9
Cheddar Biscuit Cups Recipe
Cheddar Biscuit Cups Recipe photo by Taste of Home
Publisher Photo

Cheddar Biscuit Cups Recipe

Read Reviews
4.5 5 9
Publisher Photo
It takes only four ingredients to stir up these moist and tender cheddar biscuits. "You can double the recipe have leftovers for breakfast the next day. Just split open, toast and butter," suggests Sara Dukes of Bartow, Georgia.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 cup self-rising flour
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup 2% milk
  • 2 tablespoons mayonnaise

Directions

In a small bowl, combine flour and cheese. Stir in milk and mayonnaise just until moistened.
Fill five greased muffin cups two-thirds full. Fill empty muffin cups halfway with water. Bake at 425° for 17-20 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 5 biscuits.
Editor's Note: As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Cheddar Biscuit Cups in Taste of Home June/July 2002, p10

Nutritional Facts

1 each: 175 calories, 8g fat (4g saturated fat), 17mg cholesterol, 398mg sodium, 19g carbohydrate (1g sugars, 0 fiber), 6g protein.

  • 1 cup self-rising flour
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup 2% milk
  • 2 tablespoons mayonnaise
  1. In a small bowl, combine flour and cheese. Stir in milk and mayonnaise just until moistened.
  2. Fill five greased muffin cups two-thirds full. Fill empty muffin cups halfway with water. Bake at 425° for 17-20 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 5 biscuits.
Editor's Note: As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Cheddar Biscuit Cups in Taste of Home June/July 2002, p10

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Reviews forCheddar Biscuit Cups

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sballenger User ID: 6950387 42438
Reviewed May. 15, 2014

"So easy to make and they taste great!"

MY REVIEW
MexicoKaren User ID: 6961781 85110
Reviewed Nov. 8, 2012

"This is an amazingly good and successful recipe. I doubled it and filled six jumbo muffin cups, and they cooked in about 20 minutes. I've been cooking for many decades, and this is something new and delicious to add to my recipe book. I cannot find self-rising flour in Mexico, so followed the instructions and it worked perfectly. Next time, I think I'll add some chopped jalapenos. Would also be good with dill. Thanks for the great recipe!"

MY REVIEW
katlaydee3 User ID: 3741999 85054
Reviewed Apr. 24, 2010

"Love these!"

MY REVIEW
rmansfield User ID: 3317883 35290
Reviewed Aug. 10, 2008

"Add 1/4 teaspoon of garlic powder to make cheddar garlic biscuit cups."

MY REVIEW
Sassafras245 User ID: 1714758 79493
Reviewed May. 31, 2008

"I love and make these when we camp! They are easy and taste wonderful!"

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