Lauren Groveman a recipe for delicious living

Cheddar Cheese Biscuits

(September 6, 2007)
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Rob asked Lauren:

Dear 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.

Lauren says...

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.

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Cheddar Cheese Biscuits

Yield: about nine 2-inch biscuits

Cheddar Cheese 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.

    Special Equipment:

  • 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
  • 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 well.

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.

Cheddar Cheese Biscuits 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:
For 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.


Lauren Logo 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.

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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 Amazon.com.

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 www.laurengroveman.com

Lauren is a Larchmont resident. She is happily married and blessed with three wonderful children.