Show Subscription Form




Cheddar Biscuit Cups Recipe
Cheddar Biscuit Cups Recipe photo by Taste of Home

Cheddar Biscuit Cups Recipe

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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 5 servings

Ingredients

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

Nutritional Facts

1 serving (1 each) equals 175 calories, 8 g fat (4 g saturated fat), 17 mg cholesterol, 398 mg sodium, 19 g carbohydrate, trace fiber, 6 g protein.

Directions

  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

Nutritional Facts

1 serving (1 each) equals 175 calories, 8 g fat (4 g saturated fat), 17 mg cholesterol, 398 mg sodium, 19 g carbohydrate, trace fiber, 6 g protein.

Reviews for Cheddar Biscuit Cups

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed May. 15, 2014

"So easy to make and they taste great!"

MY REVIEW
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
Reviewed Apr. 24, 2010

"Love these!"

MY REVIEW
Reviewed Aug. 10, 2008

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

MY REVIEW
Reviewed May. 31, 2008

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

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT