Recipes

Cheese Biscuits

These flaky biscuits are best served right out of the oven! With cheese mixed right into the dough, they’re perfect for breakfast or dinner.

These cheese biscuits are flaky and perfect straight out of the oven! | Teaspoon of Nose

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I love biscuits. I love making breakfast sandwiches with them, eating them alongside a great brunch, or sopping up the extras of chicken and dumplings. Adding cheese makes them even better!

These cheese biscuits are flaky and perfect straight out of the oven! | Teaspoon of Nose

My husband loves making a big spread for breakfast on the weekends. Even if we don’t do anything complicated or fancy, a big plate of scrambled eggs, bacon, and sausage starts any day off right. I love throwing in these cheese biscuits to add some contrast to the his all-meat spread, and they double as a bun to throw all the leftovers on for a quick breakfast later in the week!

The thing that surprised me about making biscuits, once I started doing it regularly, was that it doesn’t take that much time or effort. Biscuits are such a revered part of southern breakfasts, so I grew up with everyone claiming their mom or grandma’s secret recipe was the best. But great biscuits aren’t actually that difficult to make: just grab a food processor and be ready to get your hands messy!

These cheese biscuits are flaky and perfect straight out of the oven! | Teaspoon of Nose

These cheese biscuits are flaky and perfect straight out of the oven! | Teaspoon of Nose

These cheese biscuits are flaky and perfect straight out of the oven! | Teaspoon of Nose

Cheese Biscuits

Ingredients:

  • 2 cups cake flour
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 4 tbsp very cold unsalted butter
  • 3/4 cup plus 2 tbsp buttermilk
  • 1 cup grated cheddar cheese

Steps:

  1. Preheat the oven to 450°F. Sift the flour and mix the dry ingredients in a food processor. You can also do this by hand, but I prefer this to make it easy.
  2. When fully combined, cut the butter into small bits and add it to the mixture. Run the food processor until the butter is combined. The texture will look a bit like sand, but make sure there’s not chunks of butter.
  3. Add the buttermilk and pulse the mixture until it’s in a ball, then turn it out onto a floured surface. Knead it 10 times, then flatten it out until it’s just over 1/2 inch thick.
  4. Cut out rounds, using a medium biscuit cutter or glass and transfer to an ungreased baking sheet. Re-roll the extra dough bits with a minimum of handling and cut more rounds.
  5. Bake 6-8 minutes, just until golden brown.

These cheese biscuits are flaky and perfect straight out of the oven! | Teaspoon of Nose

These cheese biscuits are flaky and perfect straight out of the oven! | Teaspoon of Nose

These cheese biscuits are flaky and perfect straight out of the oven! | Teaspoon of Nose

Cheese biscuits don’t have to be limited to breakfast. They’re also perfect to serve with barbecued chicken – they’re just the thing to wipe up that leftover sauce.

Enjoy!

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