CHEDDAR BISCUITS
This is a very tasty, easy bread to make. It goes great with things like spaghetti and lasagna.
Provided by Chaney
Categories Bread Quick Bread Recipes Biscuits
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Grease a cookie sheet, or line with parchment paper.
- In a large bowl, combine baking mix, Cheddar cheese, and garlic powder. Stir in milk. Drop batter by heaping tablespoonfuls onto prepared cookie sheet.
- Bake in preheated oven for 10 minutes. Brush biscuits with melted margarine, and sprinkle with parsley and garlic salt. Bake for 5 more minutes, or until lightly browned on the bottom.
Nutrition Facts : Calories 214.4 calories, Carbohydrate 19.9 g, Cholesterol 16.5 mg, Fat 12.3 g, Fiber 0.6 g, Protein 6.4 g, SaturatedFat 4.9 g, Sodium 732 mg, Sugar 1.7 g
BACON-CHEDDAR BISCUITS
Easy bacon-Cheddar drop biscuits. Although Cheddar tastes the best in this recipe, you can sub any other cheese you have on hand.
Provided by I Love Troy
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Bacon
Time 35m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Let cool enough to handle; crumble.
- Combine flour, baking powder, baking soda, and salt in a bowl and cut in shortening until it resembles coarse crumbs. Add buttermilk and stir just enough to form a ball. Fold in crumbled bacon and Cheddar cheese.
- Drop heaping tablespoonfuls on an ungreased baking sheet.
- Bake in the preheated oven until golden brown, 10 to 12 minutes. Serve immediately.
Nutrition Facts : Calories 123.8 calories, Carbohydrate 11.5 g, Cholesterol 9.3 mg, Fat 6.7 g, Fiber 0.4 g, Protein 4.2 g, SaturatedFat 2.6 g, Sodium 290.2 mg, Sugar 0.7 g
CHEDDAR AND SAGE BISCUITS
The cheddar and sage bring a distinctive flavor to these biscuits.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 30m
Yield Makes 12
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. In a food processor, pulse flour, baking powder, baking soda, and salt. Add cheddar and sage and pulse to combine. Add butter and pulse until mixture is the texture of coarse meal, with a few pea-size pieces butter remaining. Add buttermilk and pulse just until combined, 2 to 3 times.
- Turn dough out onto a lightly floured work surface and knead just until it comes together. With a floured rolling pin, roll dough to a 3/4-inch thickness. With a floured 2 3/4-inch round biscuit cutter, cut out 12 biscuits (reroll and cut scraps).
- Place biscuits on a baking sheet, 1 1/2 inches apart, and bake until puffed and golden, 12 to 15 minutes. Transfer to a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 318 g, Fat 16 g, Fiber 1 g, Protein 9 g
ALMOST-FAMOUS CHEDDAR BISCUITS
This recipe couldn't be simpler and the biscuits are melt in your mouth. It came from the Food Channel Network
Provided by icandoit185
Categories Breads
Time 30m
Yield 12-14 buscuits, 6-8 serving(s)
Number Of Ingredients 13
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.
- To 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 dough 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 cp. portions, 2 inches apart, andbake until golden, 15 to 20 minutes.
- Meanwhile, make he 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 thegarlic butter and serve warm.
CHEDDAR BISCUITS
I often serve my family these warm cheddar biscuits with a hearty breakfast of bacon and eggs. They freeze well, too. -Colleen Horudko, Warman, Saskatchewan
Provided by Taste of Home
Time 20m
Yield 16 biscuits.
Number Of Ingredients 7
Steps:
- In a bowl, combine flour, baking powder, baking soda and salt. Cut in cheese and shortening until crumbly. Add buttermilk; stir until just moistened. , Turn onto a lightly floured surface; knead 8-10 times. Roll out to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on an ungreased baking sheet. Bake at 425° for 10-12 minutes or until golden brown.
Nutrition Facts : Calories 118 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 251mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
CHEDDAR AND BLACK PEPPER BISCUITS RECIPE BY TASTY
Here's what you need: bacon, all purpose flour, shredded extra-sharp cheddar cheese, McCormick® Freeze-Dried Chives, baking powder, McCormick® Pure Ground Black Pepper, kosher salt, baking soda, garlic powder, unsalted butter, buttermilk, large egg yolk, water
Provided by McCormick
Categories Sides
Yield 20 biscuits
Number Of Ingredients 13
Steps:
- Preheat the oven to 450°F (230°C). Line 2 baking sheets with parchment paper.
- In a large bowl, combine the bacon, flour, cheddar cheese, McCormick® Freeze-Dried Chives, baking powder, McCormick® Pure Ground Black Pepper, salt, baking soda, garlic powder, grated butter, and buttermilk. Stir with a rubber spatula until just combined.
- Turn the dough out onto a lightly floured surface, and gently shape and roll out to a 1¼-inch-thick rectangle.
- Using a 3-inch round cutter or drinking glass, cut out biscuits from the dough, gathering and rerolling the scraps up to 3 more times; you should have about 20 biscuits. Place the biscuits on the prepared baking sheets, spacing evenly, and freeze for 10-15 minutes.
- In a small bowl, whisk together the egg yolk and water. Remove the biscuits from the freezer and brush the tops with the egg wash.
- Bake the biscuits for 14-17 minutes, or until golden brown. Let cool for about 10 minutes before serving.
- Leftover biscuits will keep in an airtight container in the refrigerator for up to 2 days, or you can freeze unbaked biscuits in a zip-top freezer bag for up to 3 months.
- Enjoy!
Nutrition Facts : Calories 142 calories, Carbohydrate 23 grams, Fat 2 grams, Fiber 3 grams, Protein 5 grams, Sugar 0 grams
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APPLE CHEDDAR BISCUITS - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
5/5 (4)Total Time 22 minsCategory Side DishCalories 254 per serving
- Preheat oven to 475°F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Set aside.
- In a medium bowl, combine cold buttermilk and the slightly cooled melted. Stir with a spatula until combined and small clumps form. It is ok if the mixture is lumpy.
- Add buttermilk mixture to dry ingredients and stir with rubber spatula until just combined and the biscuit batter pulls away from sides of bowl. Gently fold in the cheddar cheese and chopped apples.
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