cheese biscuits

Tender and flaky Cheddar Garlic Drop Biscuits are made with just a few ingredients and are the best thing you&#x27;ll put in your mouth!

Cheddar Garlic Drop Biscuits Recipe

c Self Rising Flour

c Butter (1 Stick, chilled)

c Buttermilk

c Sharp Cheddar Cheese (heaping and freshly grated)

c Butter, melted

tsp Garlic Powder

tsp Dried Parsley Flakes

Preheat oven to 450°F (232°C)

Place 1 stick of butter in the freeze...

Place 1 stick of butter in the freeze for 15-20 minutes.

Line a baking sheet with parchment paper and...

Line a baking sheet with parchment paper and set aside.

Add the self-rising flour to a mixing bowl.

Take the chilled stick of butter from the...

Take the chilled stick of butter from the freezer and using a box grater, grate the butter into the mixing bowl with the flour. Stir to combine the butter and flour.

Next, add the buttermilk and stir to combine.

Next, add the grated cheddar and stir until...

Next, add the grated cheddar and stir until combined.

Use a cupcake scoop or ice cream stoop...

Use a cupcake scoop or ice cream stoop and scoop out portions and drop on the lined baking sheet, spacing about 2 inches apart.

Place in the oven and bake 20 minutes.

Melt 4 tablespoons of butter (1/4 cup) in...

Melt 4 tablespoons of butter (1/4 cup) in the microwave on high for about 30 seconds, or until melted.

Add the garlic powder and dried parsley flakes;...

Add the garlic powder and dried parsley flakes; stir to combine.

Brush the melted butter mixture over the freshly...

Brush the melted butter mixture over the freshly baked drop biscuits.

https://mediavine-res.cloudinary.com/video/upload/skk2h1xijrgjmmbxwjuy.mp4

Easy cheddar garlic drop biscuits are amazing! These tasty little biscuits require no rolling and fuss. Just use a scoop to drop the dough on a baking sheet. These cheesy biscuits will be a hit with anyone who tries them.

Cheddar Garlic Drop Biscuits

These delicious homemade cheddar biscuits easily rival Red Lobster's cheddar bay biscuits. Made in only 20 minutes, they're a must try at dinnertime.

Homemade Cheddar Biscuits

Tablespoons aluminum free baking powder (yes, Tablespoons)

garlic powder

salt

(1 stick; 115 grams) unsalted butter, cubed and very cold (see note)

+ 2 Tablespoons (270 milliliters) cold buttermilk, divided

honey

(125 grams) shredded cheddar cheese

(4 Tablespoons; 60 grams) unsalted butter, melted

garlic clove,

parsley

Make the biscuits

Place the flour, baking powder, garlic powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Cut/pulse until coarse crumbs form. See photo above for a visual. If you used a food processor, pour the mixture into a large bowl.

Fold in the shredded cheese. Make a well in the center of the mixture. Pour 1 cup (240ml) buttermilk and drizzle honey on top. Fold everything together with a large spoon or rubber spatula until it begins to come together. Do not overwork the dough. The dough will be shaggy and crumbly with some wet spots. See photo above for a visual.

Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. The dough will become sticky as you bring it together. Have extra flour nearby and use it often to flour your hands and work surface in this step. Using floured hands or a floured rolling pin, flatten into a 3/4 inch thick rectangle as best you can. Fold one side into the center, then the other side. Turn the dough horizontally. Gently flatten into a 3/4 inch thick rectangle again. Repeat the folding again. Turn the dough horizontally one more time. Gently flatten into a 3/4 inch thick rectangle. Repeat the folding one last time. Flatten into the final 3/4 inch thick rectangle.

Cut into 2.75 or 3-inch circles with a biscuit cutter. (Tip: Do not twist the biscuit cutter when pressing down into the dough&#8211; this seals off the edges of the biscuit which prevents them from fully rising.) Re-roll scraps until all the dough is used. You should have about 8-10 biscuits. Arrange in a 10-inch cast iron skillet (see note) or close together on a parchment paper-lined baking sheet. Make sure the biscuits are touching.

Brush the tops with remaining buttermilk. Bake for 15-20 minutes or until tops are golden brown.

Make the topping

Mix the topping ingredients together. Generously brush on the warm biscuits.

Cover leftovers tightly and store at room temperature or in the refrigerator for up to 5 days.

These always turn out perfectly! They're on my regular rotation and a great addition to any soup/stew.  Quick enough to make for after work dinners

Absolutely delicious! Had to use a 12 in cast iron and made the biscuits smaller, and  they still turned out awesome

I decided to make these biscuits after the original recipe was such a hit. Once again they came out amazing! This will forever be my go-to recipe for biscuits, both savory and sweet options.

On my last visit to the US (three years ago) we visited Red Lobster and I have been trying to recreate the cheddar biscuits ever since. I have baked these a couple of times now and my sisters both agree these are better than the ones we had there! Delicious!!!

Sally, I am looking for a substitute for the garlic powder.  I'd still enjoy a savory biscuit. I already read your note about a substitution for honey, my personal horror show.
Thanks so much.

The BEST biscuits EVER! My husband said that it was the best bread I have ever made. If heaven had a taste and a texture, it would be these biscuits. Fabulous recipe!

Just made these biscuits!! Absolutely delicious. Crunchy, flaky and rich. A real treat. Will make them again. I used goat butter and an Irish white cheddar and added green onions. Wow. Thank you for your easy read recipe.

These are delicious. I am not an experienced biscuit maker, however. If you refrigerate overnight, should the dough come to room temp, or go right in and adjust cooking time?

I made these this morning for brunch with eggs a and bacon! They were SO good. I’m so happy I have left overs for tomorrow. Mine took a little longer to cook then expected. But my oven could have been off and I did chill them in the skillet in the fridge over night so that could have been it too. I did not use aluminum free baking powder and I wasn’t able to taste anything off so don’t let that stop you from making them! 
Also when I pulled them out of the oven I wasn’t sure if they were fully cooked but it was the shine of the melted cheese that threw me off - I’m glad I went by Sally’s direction to take them out once they are browned on top :) 
Thanks for a great recipe Sally, I will be revisiting this one often!

Ridiculously amazing. New biscuit  bakery here, and they turned out perfectly. Thanks!!!

Absolutely delicious. Easy to prepare. I followed (easy) instructions and results were amazing.

This is such a great recipe! Love it! Biscuits disappeared in a matter of minutes! Can one add crispy bacon (cold, as to not melt the butter) into the mix?

Best. Biscuits. Ever. 

I cannot believe something sooo good comes together so quickly and easily. Eating these biscuits adds to life’s joy! Thank you so much for such good recipes. They really bring joy to my family and friends. My three old is adorably trying to sneak extra biscuits out of the pan.

LEARN HOW TO MAKE CREAMY &amp; CHEESY BAKED MACARONI AND CHEESE! NO VELVEETA JUST REAL CHEESE AND SIMPLE INGREDIENTS. IT’S THE BEST OF BOTH WORLDS AND A REAL CROWD-PLEASING RECIPE.

Creamy Baked Macaroni and Cheese

elbow macaroni (uncooked)

butter

all-purpose flour

half n half (warmed)

Colby Jack cheese (shredded & divided)

Smoked Cheddar cheese (shredded & divided)

milk

eggs (slightly beaten)

salt & pepper

Preheat oven to 350 F.

Butter an 8x10 casserole dish. Set aside.

Bring a large pot of seasoned water to a boil. (I season my water generously with salt, pepper, and garlic powder. It should taste a bit salty)

Cook pasta until a little under al dente ( about 7 minutes)

Drain and set aside.

In a large saucepan, over medium heat, melt butter.

Whisk in flour and continue stirring until golden.

Slowly whisk in half n half.

Continue stirring until smooth.

Stir in 1 cup Colby Jack cheese until sauce is creamy.

Pour cheese sauce over macaroni, tossing to coat.

Pour macaroni into prepared pan. Set aside.

In a large bowl, add milk, 2 cups Colby Jack cheese, and 1/4 cup Smoked Cheddar.

Taste mixture and add salt and pepper until the mixture tastes seasoned to your liking.

Add in eggs and stir well to make sure the eggs are mixed in.

Pour egg mixture over the macaroni. (Use a spatula to help push the mixture throughout so that everything isn't just sitting on top). (see note)

Sprinkle the top with remaining cheeses. (I never need all of it)

Bake for 30-35 minutes. (may not need this long so check on it at the 25-minute mark)

Let sit for 10 minutes before serving.

https://www.youtube.com/watch?v=YVp_nA3vbt0

❤️ SUBSCRIBE: http://bit.ly/divascancookfan   It’s baked macaroni and cheese time! Because seriously, who can have too many delicious baked macaroni and cheese recipes????( This is my husband's favorite. Yep even over my sisters mac n cheese that he loves so much!)  This recipe is the love child of the two fan-favorited baked macaroni and cheese recipes on my site!  It’s super creamy, cheesy and so delicious! It’s the perfect middle ground for kids who love creamy mac n cheese and adults who love that baked, old-fashioned taste of southern, soul-food style mac n cheese.

This baked macaroni and cheese recipe doesn’t use velveeta, just simple ingredients! You’ll also love that it only uses colby-jack and smoked cheddar instead of several different varieties (which can get pretty expensive).

It’s pure southern, comforting goodness! 

GET FULL RECIPE: http://divascancook.com/creamy-baked-macaroni-cheese-recipe/
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Creamy Baked Macaroni & Cheese

An easy to make 15 minute cheddar biscuit recipe that can be made with biscuit mix.

Cheddar Biscuits from Scratch

Bisquick

cheddar cheese (*Use thicker, creamier shreds)

basil

Heat oven to 450 degrees Fahrenheit.

In a medium-sized mixing bowl, add biscuit mix, herbs, milk, and cheddar.

Mix biscuit mix thoroughly.

With wet hands, form dough into 10-12 balls. (dip hands in a bowl of water to prevent dough from sticking to your hands).

Place on a greased jelly roll baking sheet, or silicone mat lined sheet, and then brush them with melted butter.

Bake them for 8-10 minutes, and enjoy warm. Biscuit will feel firm and slightly springy when done.

Perfectly flaky, buttery and loaded with cheesy deliciousness, these gluten free buttermilk cheddar biscuits will be a hit with absolutely everyone, even non-gluten-free folks! They’re super easy to make (no special equipment needed) and they’re ready in about 35 minutes.

Gluten Free Buttermilk Cheddar Biscuits

g (2 tbsp) cold water

240 g (2 cups) plain gluten free flour blend

tsp baking powder

g (2 tsp) caster/superfine sugar

85 g (¾ stick) cold unsalted butter, cubed

g (about 1 cup) coarsely grated/shredded cheddar cheese

1½-2 tbsp chopped fresh chives

150 g (⅔ cup) cold buttermilk

1-2 tbsp melted unsalted butter,

flaky sea salt, optional

Adjust the oven rack to the middle position, pre-heat the oven to 425ºF (220ºC) and line a large baking sheet with parchment/baking paper.Tip: The high oven temperature will ensure that your biscuits rise tall in the oven and get beautifully flaky.

Make the psyllium gel: In a small bowl or jug, mix together the psyllium husk and water. A gel will form after about 30-45 seconds. Set aside until needed.

In a large bowl, whisk together the gluten free flour blend, xanthan gum, baking powder, sugar and salt.

Add the cold butter and work it into the dry ingredients until the butter pieces are approximately pea-sized.

Add the coarsely grated/shredded cheddar cheese and chopped chives, and toss well to combine.

Add the cold buttermilk to the psyllium gel and mix well to combine, then add the mixture to the rest of the ingredients. Mix everything together with a wooden spoon, a rubber spatula or a fork until it starts clumping together. Give it a gentle knead until you get a shaggy dough that holds together but isn’t perfectly smooth. The dough will be fairly firm and it shouldn&#39;t be wet or sticky to the touch.Tip 1: Buttermilk can vary a lot in terms of consistency (some brands are runnier, others thicker) so you might need more or less of it than is listed in the recipe. If your dough seems much too dry, you can add about 1-2 tsp of buttermilk extra. Add it slowly until your dough comes together.Tip 2: It’s important that you don’t overwork or overknead the dough. If you handle it too much, the heat from your hands can melt the butter, which will destroy the flakiness that you want to achieve. If your dough starts getting too warm at any stage, pop it into the fridge for 10-15 minutes before continuing.

Making the biscuit dough:

On a lightly floured surface, pat down or roll out the biscuit dough into a rough square about ½-¾ inch (1-2cm) thick.

Use a sharp knife or a bench scraper to cut it into quarters and stack them on top of each other, then squish them down again into a rough square about ½-¾ inch (1-2cm) thick. Cut it into quarters and stack them on top of each other.

Pat down or roll out the dough until it’s about 1 inch (2.5cm) thick, aim for an approximately 8½x5-inch (22x13cm) rectangle.

Divide the rectangle into 8 equal biscuits. Don&#39;t worry if they&#39;re not all exactly the same or if they have slightly rough edges, that&#39;s okay!

Lamination:

Place the biscuits on the prepared baking sheet and brush their tops with some melted butter.

Bake at 425ºF (220ºC) for about 14-15 minutes or until they&#39;re well risen and deep golden brown on top.

You can brush the biscuits with some melted butter fresh from the oven and sprinkle them with flaky sea salt (optional). Serve warm.

Baking the biscuits:

The gluten free buttermilk cheddar biscuits are best served warm or on the day of baking.You can keep them in a closed container in a cool, dry place for 3-4 days. I recommend briefly reheating the biscuits in the microwave for 10-15 seconds before serving, which will return them to their original flaky softness.

Storage:

These tasty cheddar biscuits have a crisp texture on the outside and are soft on the inside like bread. These cheese biscuits are made with cheddar cheese, butter, all purpose flour and spices.

Cheese Biscuits | Cheddar Biscuits

all purpose flour (- 250 grams)

baking powder

cayenne pepper (or red chili powder

black pepper

Butter (- cold, unsalted

cheddar cheese (or 1.5 cups grated cheddar cheese)

cold buttermilk (- instead of buttermilk, you can also add cold milk)

In a mixing bowl, take  all the &quot;dry ingredients&quot; mentioned above. 

Mix very well. You can also sift the dry ingredients with a sieve if you want.

Chop cold butter in small cubes and add them to the flour.&nbsp;

Mix the butter pieces with your finger tips with the flour mixture until the whole mixture resembles breadcrumbs. If the butter melts while mixing, keep the mixture in the fridge for few minutes and then start again. You can also use a stand mixer to mix the butter in the flour.

Grate the cheese and add to the flour butter mixture. While grating cheese you can keep the flour-butter mixture in the fridge.&nbsp;

Mix well with a spatula or spoon.

Add the cold buttermilk. If you have fresh yogurt or curd, then dissolve 2 tablespoons chilled curd in ⅓ cup cold water to make buttermilk.

Mix and bring the whole mixture together. Do not knead. Buttermilk is added to bind the mixture. So simply mix and gather till the mixture comes together in one large dough.

In case the butter starts melting, then keep the dough covered in the fridge for about 15 to 20 minutes.

Making dough

Before baking preheat the oven to 200 degree Celsius (392 degrees Fahrenheit) for 15 minutes.

Place the dough on a lightly floured surface.

With a rolling pin, gently roll to a square of 8x8 inch square.

Then cut into 2x2 inch squares. If the butter starts to look melted, then keep the cheese squares covered in the fridge for 15 to 20 minutes.

Place the cheese squares in a greased or parchment lined baking tray. Sprinkle the biscuit squares with some sea salt or edible rock salt or pink salt or black salt. 

Making cheese biscuits

Place in the preheated oven and bake the biscuits for 20 to 25 minutes or till the tops are golden.

While still hot, remove the biscuits. Keep them on a wire rack to cool. If you keep the cheese biscuits in the baking tray for cooling, they become moist from the bottom due to heat evaporation. 

Once they are cooled on the wire rack, then store them in an airtight container. You can also serve them warm or at room temperature. Leftovers can be refrigerated and then warmed in a pan or oven before serving.

Enjoy the cheese biscuits as a delicious tea time snack.

Baking cheese biscuits

These cheesy salty buttery biscuits are the perfect DIY brunch recipe for a weekend!

Garlic and Herb Parmesan Biscuits

all purpose flour

kosher salt

baking soda

Parmesan cheese (1/4 inch)

Gruyère cheese (1/4 inch)

chives

buttermilk

Flaky salt and freshly cracked black pepper

soft scrambled eggs

prosciutto

extra Land O Lakes® Garlic & Herb Butter Spread

Preheat oven to 450˚F.

In a large mixing bowl combine the flour, baking powder, salt, pepper and baking soda and whisk to combine. Using a fork or a pastry cutter, cut the cold Land O Lakes® Garlic &amp; Herb Butter Spread into the flour mixture until crumbly. Make a well in the center, place cheese and chives in the well and pour buttermilk over. Carefully and slowly stir until it comes together and makes dough

Turn the dough out onto lightly floured surface and, with floured hands, give it a quick knead 3-4 times to bring it together. Pat the dough into an 8×8 square, about 1 inch thick, and cut into 9 square biscuits

Place on a baking sheet lined with parchment or a silpat, brush with melted butter spread, sprinkle with salt and pepper and place in a hot oven until puffed up and golden brown, around 15-18 minutes

Slice each biscuit in half and serve with prosciutto, scrambled eggs and softened butter spread slathered on top

These are so easy, and DELICIOUS! Make them immediately!

I am completely drooling! This hit all the right flavor spots!!

No-fuss buttermilk biscuits loaded with breakfast sausage and cheddar cheese, baked in a pool of melted butter for golden, flaky perfection.

Sausage Cheese Butter Swim Biscuits

breakfast sausage

sugar

cheddar cheese

salted butter, melted

Prepare

Preheat oven to 450°F. Spray 9x9-inch glass or ceramic baking dish with nonstick spray.

Cook Sausage

Cook breakfast sausage in large skillet over medium-high heat until no pink remains, 8-10 minutes. Drain on paper towels.

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Top Tags

Cheddar Garlic Drop Biscuits Recipe

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Creamy Baked Macaroni and Cheese

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