Cheddar Apple Biscuits Recipes

APPLE CHEDDAR BISCUITS

Apple Cheddar Biscuits image

Cheddar cheese and apples are a natural flavor pairing, and Original Bisquick™ mix makes them easy to pull together quickly.

Provided by Inspired Taste

Categories Side Dish

Time 45m

Yield 8

Number Of Ingredients 6

Ingredients

2 small apples, sliced
2 cups Original Bisquick™ mix
2/3 cup buttermilk
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup shredded sharp Cheddar cheese (4 oz)

Steps:

Heat oven to 450°F. Line cookie sheet with foil or cooking parchment paper. Place apple slices in single layer on cookie sheet. Bake 8 to 10 minutes or until lightly browned and slightly dry to the touch. Cool; chop apples.
In medium bowl, stir Bisquick mix, buttermilk, salt and pepper until soft dough forms. Set aside 2 tablespoons of the cheese. Add chopped apples and remaining cheese to dough; stir until incorporated.
Place dough on work surface sprinkled with additional Bisquick mix; knead 10 times. Roll dough into 1/2-inch-thick square. Cut into 9 biscuits. Sprinkle with reserved cheese. Place on ungreased cookie sheet.
Bake 8 to 10 minutes or until golden brown. Serve warm.

Nutrition Facts : ServingSize 1 Serving

IZZY'S APPLE-CHEDDAR DOG BISCUITS

Izzy's Apple-Cheddar Dog Biscuits image

Associate food producer Courtney Knapp shared this recipe from her mother, Marcia Knapp. Marcia bakes these and her blueberry biscuits for Izzy, the family's chocolate Labrador retriever.

Provided by Martha Stewart

Yield Makes about 16

Number Of Ingredients 6

Ingredients

2 cups barley flour
1/2 cup old-fashioned oatmeal
1/3 cup shredded cheddar
1/4 cup grated Parmesan cheese
1/3 cup unsweetened applesauce
2 tablespoons olive oil

Steps:

Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat or parchment paper; set aside.
In a large bowl, mix together all ingredients and about 3 tablespoons water to form a dough. Roll out mixture between two sheets of plastic wrap to 1/4-inch thick; remove plastic wrap and cut out biscuits with a 3 1/2-inch bone-shaped cookie cutter. Reroll scraps and continue cutting out biscuits.
Space biscuits 1 inch apart on prepared baking sheet. Bake for 30 minutes until nicely browned and firm.
Transfer biscuits to a wire rack. Turn off oven and place biscuits on wire rack in oven overnight. Remove from oven and store in an airtight container up to 2 weeks.

CHEDDAR AND BLACK PEPPER BISCUITS RECIPE BY TASTY

Cheddar And Black Pepper Biscuits Recipe by Tasty image

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

Ingredients

6 slices bacon, think-cut, cooked and roughly chopped
4 cups all purpose flour, plus more for dusting
1 ½ cups shredded extra-sharp cheddar cheese
¼ cup McCormick® Freeze-Dried Chives
4 teaspoons baking powder
2 teaspoons McCormick® Pure Ground Black Pepper
1 ¾ teaspoons kosher salt
1 teaspoon baking soda
1 teaspoon garlic powder
1 ½ sticks unsalted butter, frozen and grated on the large holes of a box grater
1 ¾ cups buttermilk, cold
1 large egg yolk
2 teaspoons water

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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