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Recipes > Savory Cheddar Biscuits

Savory Cheddar Biscuits

These Savory Cheddar Biscuits are rich, buttery, and bursting with sharp cheddar cheese in every bite. Flaky on the outside and tender on the inside, these biscuits are enhanced with a hint of garlic or herbs for extra depth of flavor. Perfect as a side for soups, stews, or breakfast sandwiches, they are a comforting, cheesy delight that’s hard to resist.

Prep

10 mins

Bake

15 mins

Total

25 mins

Yield

12 to 17 medium (2") biscuits

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Ingredients

  • Unbleached Self-Rising Flour 1206 2 cups (227 g)
  • Better Cheddar Cheese Powder, optional – 1/4 cup (28 g)
  • Cheddar Cheese, freshly grated or cut into 1/4″ cubes* 62060 4 ounces (113 g)
  • Coarsely Ground Black Pepper, optional 55733 1 teaspoon
  • Chives, chopped, optional – 1/4 cup (10 g)
  • Heavy Cream – 1 cup (227 g)

Featured Products

ORGANIC UNBLEACHED SELF RAISING FLOUR 1KG (#55047)

ORGANIC UNBLEACHED SELF RAISING FLOUR 1KG (#55047)

$10.20

SHREDDED CHEESARELLA CHEDDAR CHEESE 500G (#103938)

SHREDDED CHEESARELLA CHEDDAR CHEESE 500G (#103938)

$10.25

COARSE BLACK PEPPER 100G (#55732)

COARSE BLACK PEPPER 100G (#55732)

$6.50

UHT WHIPPING CREAM 1L (#10091)

UHT WHIPPING CREAM 1L (#10091)

$8.00

Instructions

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  1. Preheat your oven to 425°F with a rack in the upper third.
  2. To make the cheddar biscuits using a food processor: Place the flour, cheese powder, cheddar cheese, pepper, and chives into the work bowl of your food processor.
  3. Process until the mixture is smooth; the cheese will be very finely chopped.
  4. Add the cream, and pulse until the dough becomes cohesive. Transfer the dough to a lightly floured work surface.
  5. To make the dough by hand: Toss the grated or cubed cheese with the flour. Add the pepper and chives, if using.
  6. Add the cream, stirring to make a cohesive dough. Transfer the dough to a lightly floured work surface.
  7. Pat the dough into a disc 3/4″ to 1″ thick; the thicker the disc, the taller the biscuits and the lower the yield. (Dough patted 3/4″ thick will yield about 16 to 17 biscuits; pat the dough 1″ thick, you’ll get about a dozen.)
  8. Use a 2″ cutter (or the size of your choice) to cut rounds. Place the biscuits on an ungreased or parchment-lined baking sheet, spacing them about 1″ apart for crisp edges. For soft-sided biscuits, place the biscuits closer together on the baking sheet.
  9. Brush the tops of the biscuits with cream or milk; this will help brown their crust.
  10. Bake the cheddar biscuits for 15 to 18 minutes, until they’re golden brown. Remove them from the oven, and serve immediately.

Similar Recipe

Strawberry Shortcake

Tips

  1. Can you make these biscuits with light cream, half & half, whole milk, reduced-fat milk, or skim milk? Absolutely; the lower down the fat scale you go, the less liquid you’ll need to bring the dough together — and, of course, the less tender your biscuits will be.
  2. This is a great recipe to shape and freeze ahead for a later date. Place the shaped biscuits on a baking sheet, and freeze. Once they’re frozen, transfer them to a plastic bag and replace in the freezer. Bake frozen biscuits (no need to thaw) in a preheated 425°F oven for about 25 minutes, until they’re golden brown.
  3. Don’t have any self-rising flour on hand? Use 2 cups less 2 tablespoons all-purpose flour; and add 1 tablespoon baking powder, plus 1 teaspoon salt.

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Shop This Recipe

UHT WHIPPING CREAM 1L (#10091)

8.00

ORGANIC UNBLEACHED SELF RAISING FLOUR 1KG (#55047)

10.20

COARSE BLACK PEPPER 100G (#55732)

6.50

SHREDDED CHEESARELLA CHEDDAR CHEESE 500G (#103938)

10.25

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