Easy Southern Cheddar Biscuits Recipe
Servings: 9 biscuits
Calories: 238kcal
With just three ingredients, Southern Cheddar Cheese Biscuits are light, flaky, tender, Southern-style biscuits with sharp gooey cheddar cheese. Eaten hot right out of the oven with a pat of butter, these delicious biscuits will fairly melt in your mouth.
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Ingredients
- 2 cups self-rising flour
- 4 oz extra sharp cheddar cheese or 1 cup grated
- 1 cup heavy cream
Instructions
- Preheat the oven to 425 degrees F.
Method 1: Using a Food Processor
- Cut up the cheese into chunks. Add the flour and cheese to a food processor fitted with a metal blade and process until the cheese is finely chopped.
- Add the cream and process until the mixture comes together and pulls away from the sides. If the biscuit dough seems dry and doesn't come together, add just a bit more cream.
Method 2: Without a Food Processor
- Grate or shred the cheese. Add the cheese to a large bowl and toss with the flour.
- Add the cream, stirring until all of the ingredients are moistened and come together. If the biscuit dough seems dry and doesn't come together, add just a bit more cream.
Making the Biscuits
- Place the dough on a lightly floured surface and lightly pat it out into a disk ½ to 1 inch thick. Alternatively, you can use a rolling pin to evenly and lightly roll out the biscuit dough.
- Use a 2-3 inch biscuit cutter or glass to cut the biscuit rounds.
- Place the cut biscuits on a non-stick or parchment paper lined baking sheet.
- Brush the tops with just a little cream to help them brown.
- Bake the biscuits for 15-18 minutes, or until they are a light golden brown. Serve immediately while they are still hot.
Notes
Tips: If you don't have self-rising flour and want to use all-purpose flour, simply reduce the amount of flour by two tablespoons and add 1 tablespoon of baking powder and 1 teaspoon of salt.
My dough was approximately ¾ inches thick, I used a 3-inch glass to cut the biscuits out, and I ended up with 9 biscuits. If your dough is thicker or thinner, or you use a smaller glass or biscuit cutter you will end up with more or fewer biscuits.
The less you handle the dough, the more tender the biscuits will be. If you overwork the dough, the biscuits will be tough. For this reason, I don't recommend combining the leftover dough scraps and rolling them out again to make more biscuits.
For the best results in freezing these biscuits, place the raw cutout biscuits on a baking sheet and freeze for about an hour. After the biscuits are frozen, place them in an airtight freezer food storage bag and store them in the freezer until you are ready to bake them. You don't need to thaw the biscuits, just bake for 25 minutes.
If you have any leftover biscuits, they are delicious for breakfast the next morning split and toasted under the broiler.
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Nutrition
Calories: 238kcal | Carbohydrates: 21g | Protein: 6g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 36mg | Sodium: 428mg | Potassium: 20mg | Sugar: 0.03g | Vitamin A: 400IU | Vitamin C: 0.2mg | Calcium: 90mg | Iron: 0.9mg
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