a recipe for delicious living
Cheddar Cheese Biscuits
(September 6, 2007)
...submit your question to Lauren!
Rob asked Lauren:
I made your baking powder biscuit mix and my family loves them! I was
wondering if I could use the same mix to make cheese biscuits. My wife
is from the south and those are her favorite and I would like to surprise
her with a batch this weekend, when her family will be coming for dinner.
Let me know. Thanks.
Yes, you can easily create a fantastic batch of Cheddar Cheese Biscuits,
using the same Baking Powder Biscuit Mix. Actually, that version is my
daughter, Jessie's, favorite kind! Here's the official recipe. Enjoy.
Cheddar Cheese Biscuits
Yield: about nine 2-inch biscuits
If you love biscuits, you should really (really) love these. Studded with
cheddar cheese and flecked with the fresh, onion flavor of fresh chives,
these are a real family favorite. And, if you have the homemade biscuit
mix all prepared, it's a snap to assemble a batch or two and slip them
into the oven. If new to making biscuits, please read the note at the
end of this recipe about handling this particular type of dough.
- Food processor or hand-held pastry blender
- Biscuit cutter, fluted or plain
- Flat baking sheet (not cushioned)
- Parchment paper
For the biscuits:
- 2 cups prepared Buttermilk
Biscuit Mix, or see the end of this recipe
- 3 tablespoons cold unsalted butter, cut into small dice
- 2/3 cup grated sharp Cheddar cheese
- ¼ cup minced fresh chives, optional
- About 1 1/3 cups heavy cream
- Additional all-purpose flour, as needed, for dusting
- 2 tablespoons unsalted butter, melted, to glaze biscuits
- Softened butter, for serving
1) To set up to make a batch of biscuits:
Line a thin, flat cookie sheet with ungreased parchment paper and preheat
the oven to 400°F.
2) To assemble the biscuit dough: Place the biscuit mix
into either a large mixing bowl or in the bowl of a food processor fitted
with the steel blade. Whisk or process the mixture for 30 seconds to 1
minute, to lighten. Add the cubed butter and grated cheese and, if not
using a machine, cut these additions into the dry mix, using a hand-held
pastry cutter or your fingertips. If using a food processor, pulse the
butter and cheese into the dry mix. Either way, blend until the mixture
looks like coarse meal. Stir the chives into the cream, if using, and
pour all of it into the bowl of dry ingredients.
If making biscuits by hand, use a wide blending fork to gently but thoroughly
combine the wet and dry ingredients without overworking the mixture. As
some of the flour becomes moistened by the cream, push that section of
the dough to one side of the bowl and continue, until the dough resembles
a moist, shapeless mass. Turn the mass out onto a lightly floured surface
and knead it very gently, about 9 or 10 times, until it holds together
If working with a food processor, add the cream to the work bowl and give
it several quick pulses, just until the dry mix is thoroughly moistened
and able to be turned out and handled. Dump the contents out and knead
gently, as directed above.
3) To cut biscuits: Using either a wooden rolling pin or a lightly
floured hand, roll or pat the dough out to a thickness of about 1 ½-inches.
Using a floured 2-inch biscuit cutter, cut out as many rounds as possible,
using a straight down-up and out motion, without twisting (which yields
severely lopsided biscuits). Lay the rounds on the prepared baking sheet
and gather the scraps so you can gently knead them just to smooth the
surface. Pat or roll the dough out again and cut out more rounds. You
should be able to cut nine biscuits out of each batch.
4) To bake: Brush the tops of the biscuits with melted
butter and place the sheet into the center of the preheated oven until
they have risen high and turn light golden brown, 17 to 20 minutes, depending
on their temperature before baking. Remove from the oven and serve hot,
with softened butter.
If you don't have the pre-assembled biscuit mix:
each batch of biscuits, mix 2 cups unbleached, all-purpose flour with
1 tablespoon plus 1 teaspoon baking powder, 1 tablespoon sugar and ¾
teaspoon salt. Whisk well, sift into another bowl and follow the previous
recipe instructions above.
Timing is Everything:
- The unbaked biscuits can be prepared 24 hours ahead and
refrigerated, covered well with plastic wrap. For best texture, bring
the chilled dough close to room temperature before baking.
About Handling Biscuit Dough
Unlike yeast dough, which
requires tough and persistent kneading from the cook, hands that touch biscuit
dough have to be much gentler. For the tenderest biscuits, each kneading
movement must be lighthearted and superficial, with the goal of just making
the dough cohesive enough to be rolled (or patted) out. Homemade biscuits
are usually a bit irregularly shaped after baking. Resist the temptation
to work the dough aggressively, in the hopes of making the dough smooth.
Most people would take a lopsided biscuit over a tough one any day.
Questions for Lauren Groveman's Kitchen:
Lauren Groveman recipes have been featured
in many national magazines and local newspapers. Her books "The
I love to Cook Book: Rediscovering the Joy of Cooking for Family and Friends"
and "Lauren Groveman's Kitchen, Nurturing Food
for Family and Friends" are available through
For in depth information on Lauren Groveman as a writer, teacher, TV &
radio host, as well as her recipes and cooking tips visit her website at
Lauren is a Larchmont resident. She is happily married and
blessed with three wonderful children.