Easy Cheddar Biscuits
By America's Test KitchenPublished on April 4, 2013
Yield
Makes 8 biscuits
Ingredients
Before You Begin
Bake the biscuits immediately after cutting them. Allowing them to stand for any length of time can decrease the leavening power of the baking powder and prevent the biscuits from rising properly in the oven.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 425 degrees. Line baking sheet with parchment paper.
- Whisk flour, sugar, baking powder, and salt together in medium bowl. Stir in 1/2 cup cheese. Add 1 1/4 cups cream and stir with wooden spoon until dough forms, about 30 seconds. Transfer dough from bowl to countertop, leaving dry, floury bits in bowl. In 1-tablespoon increments, add up to 1/4 cup cream to dry bits in bowl, mixing with wooden spoon after each addition, until moistened. Add moistened bits to rest of dough and knead by hand just until smooth, about 30 seconds.
- Pat dough into 8-inch circle, cut into wedges, and place on prepared baking sheet. Bake until just beginning to brown, 7 to 9 minutes. Remove baking sheet from oven, sprinkle 1 1/2 teaspoons remaining cheese on each biscuit, and return to oven, rotating baking sheet from front to back. Bake until golden brown and cheese topping has melted, 7 to 9 minutes. Serve warm.
Yield
Makes 8 biscuitsIngredients
Ingredients
Ingredients
Why This Recipe Works
While cheese biscuits often sound better than they taste, our Cheddar Biscuits recipe bakes up cheesy, airy biscuits with a perfectly light crumb. We used a simple cream biscuit recipe, which is prepared from flour and heavy cream leavened with baking powder. Overworking the dough would make the biscuits tough, so we kneaded only long enough to incorporate the dry ingredients and cream. To flavor the biscuits, we used a dry, strong-flavored cheese, and added most just before adding the cream. Sprinkling the remainder of the cheese on the biscuits halfway through baking intensified the flavor of our Cheddar Biscuits.
Before You Begin
Bake the biscuits immediately after cutting them. Allowing them to stand for any length of time can decrease the leavening power of the baking powder and prevent the biscuits from rising properly in the oven.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 425 degrees. Line baking sheet with parchment paper.
- Whisk flour, sugar, baking powder, and salt together in medium bowl. Stir in 1/2 cup cheese. Add 1 1/4 cups cream and stir with wooden spoon until dough forms, about 30 seconds. Transfer dough from bowl to countertop, leaving dry, floury bits in bowl. In 1-tablespoon increments, add up to 1/4 cup cream to dry bits in bowl, mixing with wooden spoon after each addition, until moistened. Add moistened bits to rest of dough and knead by hand just until smooth, about 30 seconds.
- Pat dough into 8-inch circle, cut into wedges, and place on prepared baking sheet. Bake until just beginning to brown, 7 to 9 minutes. Remove baking sheet from oven, sprinkle 1 1/2 teaspoons remaining cheese on each biscuit, and return to oven, rotating baking sheet from front to back. Bake until golden brown and cheese topping has melted, 7 to 9 minutes. Serve warm.
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