Cream Biscuits with Cheddar Cheese
By America's Test KitchenPublished on August 21, 2007
Time
40 minutes
Yield
Makes Eight 2 1/2-Inch Biscuits
Ingredients
Before You Begin
Bake the biscuits immediately after cutting them; letting them stand for any length of time can decrease the leavening power and thereby 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 together flour, cheddar cheese, sugar, baking powder, and salt in medium bowl. Add 1 1/4 cups cream and stir with wooden spoon until dough forms, about 30 seconds. Transfer dough from bowl to countertop, leaving all dry, floury bits behind 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 these moistened bits to rest of dough and knead by hand just until smooth, about 30 seconds.
- Shape the dough into a round, 3/4-inch thick. Following illustrations below, cut into rounds with a biscuit cutter or cut into wedges with knife. Place rounds or wedges on parchment-lined baking sheet and bake until golden brown, about 18 minutes, rotating baking sheet halfway through baking.
Time
40 minutesYield
Makes Eight 2 1/2-Inch BiscuitsIngredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
When we wanted a great biscuit recipe that could be made quickly and easily and that wouldn’t require cutting fat into flour or rolling out dough, we used heavy cream in place of butter, which resulted in a lighter, more tender biscuit. For our easy biscuit recipe, we simply kneaded the dough for 30 seconds until it was smooth and uniform, shaped the biscuits, and then popped them into the oven immediately to keep them from spreading.
Before You Begin
Bake the biscuits immediately after cutting them; letting them stand for any length of time can decrease the leavening power and thereby 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 together flour, cheddar cheese, sugar, baking powder, and salt in medium bowl. Add 1 1/4 cups cream and stir with wooden spoon until dough forms, about 30 seconds. Transfer dough from bowl to countertop, leaving all dry, floury bits behind 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 these moistened bits to rest of dough and knead by hand just until smooth, about 30 seconds.
- Shape the dough into a round, 3/4-inch thick. Following illustrations below, cut into rounds with a biscuit cutter or cut into wedges with knife. Place rounds or wedges on parchment-lined baking sheet and bake until golden brown, about 18 minutes, rotating baking sheet halfway through baking.
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