cheddar biscuits

Cheddar Biscuits

Sometimes you want a biscuit with a little oomph. Perhaps you crave a savory taste? These cheesy marvels are very like the biscuits served at Red Lobster – but skip the commercial baking mix, you can do just as well, and just as quickly, from scratch!

Cheddar Biscuits

  • 2 c flour
  • 1 scant Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp granulated garlic
  • 1 tsp mixed Italian herb blend
  • 1/4 c sharp cheddar cheese, grated (that’s about an ounce by weight)
  • 10-12 oz heavy (whipping) cream

Preheat oven to 425˚F and line a baking sheet with parchment paper for easy clean-up.

Combine dry ingredients in a bowl, and stir well so that the baking powder is evenly distributed. Stir in the cheese and toss to separate the strands.  Now stir in the cream with a fork (or just your hands), and mix lightly until the dough holds together. The humidity affects how much cream ends up being needed – if you run out of cream, you can add a bit of milk at the last. You want all the flour to be at least moistened!

Scoop the dough in tablespoonfuls onto the parchment-lined baking sheet, about 1 1/2 inches apart. I like to use my Norpro scoop, but you can go old-school and use a regular spoon from your drawer, and make roundish blobs just a bit smaller than a golf ball.

Bake 13-15 minutes, until cooked through and delicately browned on top.

Cheddar biscuits - yum!PS – this is my go-to biscuit recipe, too: just omit the cheese completely, and use a bit less cream. Quick, easy, flexible, it’s my kind of cooking.