Cheddar Biscuits Recipe

5 2 3
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Cheddar Biscuits Recipe

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5 2 3
Publisher Photo
"I often serve my family these warm cheese biscuits with a hearty breakfast of bacon and eggs," shares Colleen Horudko of Warman, Saskatchewan. "They freeze well, too."
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup shredded cheddar cheese
  • 1/3 cup shortening
  • 1 cup buttermilk

Directions

In a bowl, combine flour, baking powder, baking soda and salt. Cut in cheese and shortening until crumbly. Add buttermilk; stir until just moistened.
Turn onto a lightly floured surface; knead 8-10 times. Roll out to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on an ungreased baking sheet. Bake at 425° for 10-12 minutes or until golden brown. Yield: 16 biscuits.
Originally published as Cheddar Biscuits in Quick Cooking May/June 1999, p49

Nutritional Facts

1 each: 118 calories, 6g fat (2g saturated fat), 6mg cholesterol, 251mg sodium, 13g carbohydrate (1g sugars, 0 fiber), 3g protein.

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup shredded cheddar cheese
  • 1/3 cup shortening
  • 1 cup buttermilk
  1. In a bowl, combine flour, baking powder, baking soda and salt. Cut in cheese and shortening until crumbly. Add buttermilk; stir until just moistened.
  2. Turn onto a lightly floured surface; knead 8-10 times. Roll out to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on an ungreased baking sheet. Bake at 425° for 10-12 minutes or until golden brown. Yield: 16 biscuits.
Originally published as Cheddar Biscuits in Quick Cooking May/June 1999, p49

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Reviews forCheddar Biscuits

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MY REVIEW
giddyhermit User ID: 4579273 207523
Reviewed Nov. 16, 2010

"These biscuits are wonderful and so quick to make. I have made them several times and prepare the dough in the food processor. They always turn out light and fluffy. I substitute butter for the shortening, as I do not like shortening."

MY REVIEW
Kris Countryman User ID: 1858674 137195
Reviewed Sep. 25, 2010

"My husband raved over these biscuits. They were yummy and easy to make since I made them as drop biscuits."

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