Fluffy Cheddar Biscuits Recipes

FLUFFY CHEDDAR BISCUITS

Steps:

• Preheat your oven to 425 degrees.
• Sift together flour, baking powder, baking soda, salt and pepper.
• Cut in butter a piece at a time until mixture looks like large crumbs.
• Add buttermilk and cheese. Mix until combined, flouring your hands as needed, until it sticks together. If it is too sticky, add in some more flour, a little at a time.
• Do not over mix.
• Lightly flour a large work surface. Turn out the dough and flatten it to 1 in thickness.
• Cut out rounds with a floured 2 inch round cutter. Keep spacing as close together as possible. Put the rounds on a baking sheet.
• Collect any scraps, and, mixing as little as possible, flatten out to 1 in thickness again. Cut out any additional rounds you can.
• Do not over mix.
• Brush tops of biscuits with melted butter.
• Bake until they look golden brown,. Bake for 18 to 20 minutes. Rotate the sheet after about 10 minutes.

FLAKY CHEDDAR-CHIVE BISCUITS

Steps:

• Preheat oven to 425°. In a large bowl, whisk the first five ingredients. Cut in butter until mixture resembles coarse crumbs; stir in cheese and chives. Add buttermilk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times., Pat or roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake 10-12 minutes or until golden brown. Serve warm.

RED LOBSTER® CHEDDAR BISCUITS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a baking sheet.
• Combine flour, Cheddar cheese, baking powder, salt, and garlic powder in a bowl.
• Combine milk, 1/3 cup butter, and egg in a separate bowl. Mix into the flour mixture until chunky; be careful not to over-mix the batter.
• Drop batter by tablespoonfuls onto the prepared baking sheet.
• Bake in the preheated oven for 10 minutes. Brush melted butter on top and continue baking until golden brown, about 5 minutes more.

FLUFFY CHEDDAR BISCUITS

Steps:

• Arrange the oven racks in the upper and lower thirds of the oven and heat the oven to 375 degrees. Line two baking sheets with parchment paper.
• In a medium bowl, stir the flour, sugar, baking powder, garlic powder, salt and paprika to combine. Add the 1/2 cup cubed butter and toss until each piece is coated completely in flour mixture. Use a pastry cutter or your hands to rub the butter into the flour, continuing to work the mixture until the butter is almost fully blended into the dough. There can still be a few larger pieces of butter, but none should be larger than a pea. If the butter feels soft or melty at any point, refrigerate the mixture in the bowl for 15 minutes before continuing.
• Stir in 1 1/2 cups/170 grams of the cheese into the flour mixture. Make a well in the center of the bowl. In a liquid measuring cup or in a small bowl with a spout, whisk the buttermilk and egg until well combined. Pour the mixture into the medium bowl and, using a wooden spoon, stir until the mixture is combined. Near the end, you may have to fold it over itself a few times in the bowl to make sure it's uniformly combined. (Resist the urge to use your hands so that the mixture doesn't get too soft or compressed.)
• Scoop the dough into 12 even portions (about 1/2 cup/80 grams each) onto the prepared sheet pan. Stagger the biscuits on the baking sheets. (You should have 6 biscuits per sheet pan.)
• Brush each biscuit with the melted butter (you won't use it all) and divide the remaining shredded cheese among the tops of the biscuits (about 2 teaspoons per biscuit).
• Transfer to the oven and bake the biscuits for 15 minutes, then brush each biscuit with butter again, and rotate the pans between the oven racks. Continue to bake until the biscuits are light golden and the cheese on top is deeply golden, 5 to 10 minutes more. The biscuits should spring back gently when touched in the center.
• Brush the finished biscuits generously with the remaining butter. Cool at least 10 minutes before serving warm (or cool completely and serve at room temperature).

ALMOST-FAMOUS CHEDDAR BISCUITS

Steps:

• Position a rack in the upper third of the oven and preheat to 425 degrees. Lightly mist a large baking sheet with cooking spray.
• Make the biscuits: Pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and pulse until combined. Add the butter; pulse 4 or 5 times, or until the butter is in pea-size pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough. Turn out onto a clean surface and gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough.
• Drop the dough onto the baking sheet in scant 1/4-cup portions, 2 inches apart, and bake until golden, 15 to 20 minutes.
• Meanwhile, make the garlic butter: Melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minute. Remove from the heat and stir in the parsley. Brush the biscuits with the garlic butter and serve warm.

CHEDDAR BISCUITS

Steps:

• Preheat oven to 400 degrees.
• In a medium bowl, mix together flour, baking powder, baking soda, and salt.
• Add the butter and with a pastry blender or your fingers, mix the butter into the dry ingredients until it is crumbly and the largest pieces of butter are no bigger than the size of peas.
• Add the shredded cheese and mix, then mix in the buttermilk. Mix just until combined.
• Turn out onto a floured surface, or a large piece of parchment.
• Press the dough out until it is about 1/2 inch thick, then fold into thirds and press out again to ½ inch thick.
• Cut into rounds with a biscuit cutter and place on a parchment lined baking sheet so the edges are just touching.
• Gather up any remaining dough and repeat the process of pressing, folding and cutting until no dough remains.
• Whisk together the egg and 2 tsp milk and brush over biscuit tops.
• Place in oven and bake for 20 minutes until risen and golden.

FLUFFY BISCUITS

Steps:

• Preheat oven to 400°. In a bowl, whisk together first 4 ingredients. Cut in shortening until the mixture resembles coarse crumbs. Whisk together egg and milk. Add to dry ingredients; stir just until moistened. Dough will be wet. , On a well-floured surface, knead dough gently 8-10 times. Roll to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. , Bake until golden brown, 10-12 minutes. Serve warm.

THE MOST FLUFFY AND BUTTERY BISCUITS EVER

Steps:

• In a large bowl, whisk together flour, baking powder, and baking soda.
• Add the butter and using a pastry blender, cut the butter into the flour until pea-like crumbs form.
• Stir in the beaten eggs with a wooden spoon until just combined. Then pour in the buttermilk until the dough comes together into a sticky mass. You may need more buttermilk if it's still too dry and there is flour still at the bottom of your bowl. I ended up having to add in 1/2 cup more. DO NOT add 1/2 cup more all at the same time. Do 1 tablespoon at a time until the right consistency is reached.
• Cover the bowl and refrigerate for at least 30 minutes.
• When ready, preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
• Dust a little flour onto your work surface then put the dough onto the work surface and use your hands (flour them) to press into a round, roughly 14 inch diameter and 1/2 inch thick. See photos in the blog post.
• Use a floured 2 3/4-inch round biscuit cutter to cut out about 20 biscuits. Reform the scraps of dough into a circle again to cut more.
• Transfer biscuits to prepared baking sheet and arrange them so they are touching each other. See photos in the blog post.
• In a small dish, beat together remaining egg and buttermilk then brush on top of the biscuits.
• Bake for 15-20 minutes, or until the tops are golden brown.
• Let cool slightly before devouring! They're best eaten out of the oven, day of.
• Serve with your favorite sausage gravy, jam, or clotted cream.

KETO CHEDDAR BISCUITS

Steps:

• Preheat oven to 350. Line a baking sheet with parchment paper.
• Combine the almond flour, shredded cheddar, baking powder, garlic powder, salt, pepper, rosemary and thyme in a large bowl.
• Add the 4 T. butter (or ghee), heavy cream, and eggs, and stir well to combine.
• Place the dough in the refrigerator for 20 minutes to set.
• Using a cookie scoop, drop 2 scoops per biscuits onto a baking pan line with parchment paper.
• Bake in the preheated oven for 12-15 minutes, until cooked through and the edges have started to brown.
• Mix up the butter with a bit of salt, parsley, and garlic, and brush over the tops of the still warm biscuits.

EASY CHEDDAR BISCUITS

Steps:

• Preheat the oven to 425°F. Line a baking sheet with parchment paper.
• In a large bowl whisk together the flour, baking powder, baking soda and salt. Using your two knives or a pastry blender, cut the butter into the flour mixture until it resembles coarse meal. The faster you do this the better, you want the butter to remain cold. Toss in the cheese. Stir in the honey and milk until just combined. DO NOT overmix, the dough will be messy looking.
• Turn the dough out onto a floured surface and dust the dough with flour. Gently pat the dough out until it's a 3/4-inch in thickness.
• Use a 2-inch round biscuit cutter to push straight down through the dough to cut out circles, try not to twist the cutter. Place the biscuits on the baking sheet, spacing 2-inches apart. Reform the scrap dough into 3/4-inch thickness, being sure to work with it as little as possible, before cutting out more circles.
• Sprinkle each biscuit with more Tillamook Farmstyle Thick Cut Sharp Cheddar Shreds.
• At this point the unbaked biscuits can be frozen and stored in an airtight container in the freezer until ready to bake. Bake straight from the freezer, adding a couple more minutes to the baking time.
• Bake the biscuits until golden brown, about 12 to 15 minutes. Serve warm.

FLUFFY & CHEESY KETO CHEDDAR BISCUITS

Steps:

• Preheat oven to 350°F or 400°F (See below for desired results)
• Combine almond flour, coconut flour, salt and baking powder
• After mixing crack both eggs and pour buttermilk directly into dry ingredients
• Take hand or spoon and combine all the ingredients evenly
• Toss in cheese and mix
• Form biscuits in hand with about a tablespoon and a half each biscut. That will give you 11-12 biscuits in the end
• Bake 20 minutes at the oven temperture you chose

CHEDDAR BISCUIT RECIPE

Steps:

• Preheat oven to 400 F.
• In a large mixing bowl, combine flour, baking powder, and salt. Add butter in smallish pieces.
• With your hands (or a pastry blender), combine flour mixture and butter until butter is pea sized and mixture is crumbly.
• Add shredded cheese and mix in with spoon or hands.
• Make a well in the center of the dry ingredients. Pour in milk and combine with a wooden spoon until well incorporated, taking care not to over mix.
• Turn out onto a floured surface and mold your dough with floured hands to about 3/4 inch thickness. Add more flour as needed, but not any more than necessary, as you don't want the batter dry.
• Cut out biscuits with biscuit cutter or cookie cutter. Add each biscuit to an ungreased cookie sheet or iron skillet. They should touch for higher rise of the biscuits while baking.
• Brush each biscuit lightly with melted butter if desired. Bake 25-30 minutes or until golden brown.

EASY VEGAN CHEDDAR BAY BISCUITS

Steps:

• Preheat oven to 400
• Mix melted butter, almond milk, seasonings, and baking powder. Then, mix in your flour just until combined. If using all purpose gluten free flour, the dough might be a little crumbly. This is ok! don't over-mix the dough.
• Fold in cheddar cheese and parsley.
• Use a tablespoon to drop the biscuits onto a greased baking sheet and bake for 15 minutes until the bottoms of the biscuits are golden and the tops are fluffy. Option to serve with more melted butter brushed on top immediately after removing from the oven. Prepare while the biscuits are baking.
• Option to serve with more melted butter brushed on top immediately after removing from the oven. Prepare the butter while the biscuits are baking.