Easy Cheddar Biscuits Recipe
These homemade Cheddar Biscuits are so delightfully flakey and come together in only a few quick steps! They’re so easy to make from scratch but so delicious, and you only need a few ingredients. They’re so cheesy and make for the perfect addition to any meal. You won’t believe how easy it is to make these cheddar biscuits from scratch. You simply mix all your ingredients together, scoop and drop the dough onto a baking sheet, and bake! If you love Cheddar Bay Biscuits then these are going to blow your mind!
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EASY BUTTERMILK BISCUITS with Cheddar & Chives
#weekendatthecottage #easydeliciousrecipes #EasyButtermilkbiscuits
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These EASY BUTTERMILK BISCUITS made with cheddar and chives are a favourite treat anytime. Just make them and see!
RECIPE BELOW!!!
This is one of those recipes that forever stays top of mind; I often make these biscuits. They’re especially perfect for weekends since biscuits seem to go with pretty much everything. So, whether you’re eating them plain, still warm out of the oven, topped with jam or ham to make into a sandwich, expect them to go pretty quick. There’s something so satisfying about flaky, buttery biscuits.
If you’ve always wondered how to make buttermilk biscuits, here’s your tutorial, and I guarantee you’ll have great success. Don’t be surprised by the way your family and weekend guests devour them soon after they come out of the often - mine always do.
Since this recipe is simple and straightforward, I better cut to the chase and help you with expectations: allow at least two of these biscuits per guest. People always seem to eat one and then a second soon after. If your number of guests is greater than six, best to double this recipe.
Here are a few things to remember when you go to make these EASY
BUTTERMILK BISCUITS:
INGREDIENTS
All of the ingredients used to make this flaky biscuit recipe are readily available. To maximize flavours, we always suggest using organic products whenever possible. In this case, you can up the flavour quotient by using farm-fresh buttermilk and eggs. Also, consider a more flavourful cheddar cheese; in fact, making these cheese biscuits with sharp cheddar is preferred. And how about those chives? Homegrown whenever possible, please!
JUST DOUGH IT!
The first few times I made homemade biscuits, I always seemed to stall at the “pull the dough together” part. There’s something quite unique about flaky biscuit dough. At first, it seems like a classic pie dough but once you add the buttermilk (way more liquid than in pie dough) everything changes. The dough is surprisingly wet and looks quite shaggy, but don’t worry. Knead it together a little, roll it out a bit and keep going – you’ll see.
CUT IT OUT!
No fooling around here – cut purposefully and with confidence. The goal is to cut the biscuits clean and to then transfer them to the baking sheet with as little fiddling as possible. Remember this especially if you’re using fluted cookie cutters – don’t twist them in the dough. A clean cut ensures the biscuits puff up in the oven.
BOOSTER FEAT!
There are two important steps help these biscuits climb to new heights. First is to boost the oven temperature from 375°F to 425°F as soon as the biscuits go in. It will take about 5-6 minutes for the oven to come to temperature, and while it does, the biscuits get hot and climb in height mighty quickly.
The second step is the reverse. As soon as the oven hits 425°F, rotate the pan and immediately reduce the temperature back down to 375°F for the duration of the cook time. This ensures the biscuits cook evenly and the bottoms don’t burn. Works like a charm every time.
Flaky, cheesy and slightly spicy, these EASY BUTTERMILK BISCUITS are like magic - make them soon then watch them disappear before your very eyes!
INGREDIENTS
2 cups of unbleached all-purpose flour
2 teaspoons of baking powder
½ teaspoon of baking soda
1 teaspoon of kosher salt
¼ teaspoon cayenne pepper (optional)
8 tablespoons of butter, cold
1 cup of cheddar cheese, grated
1 tablespoon of chopped chives
2/3 cup of buttermilk, cold
INSTRUCTIONS
1) Preheat oven to 375°F and line a baking sheet with parchment paper. Combine all dry ingredients in a medium-sized stainless steel bowl. Add the butter, cutting it into small pea-sized bits using a pastry cutter or two knives. Add the cheese and chives and toss together.
2) Add the buttermilk and stir together until combined. The dough will be wet and shaggy. Transfer onto an unfloured work surface and knead together a few times.
3) Flour surface and roll dough out to a 1-inch thickness. Cut out the biscuits using a 2-inch biscuit cutter and transfer to the baking sheet. Recombine the scraps to get more biscuits. Repeat until all of the dough is used.
4) Transfer biscuits to oven and immediately increase the temperature to 425°F. As soon as that temperature is reached (about 5-6 minutes), rotate the baking sheet and reduce oven temperature back down to 375°F. Bake the biscuits for an additional 12-15 minutes, until tall and golden brown. Serve warm.
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Herb Cheese Biscuits
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There's no reason for plain biscuits at Thanksgiving! These Herb Cheese Biscuits are full of added flavor and go together in a flash!
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INGREDIENTS
- 2 cups flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons minced sage
- 1 teaspoon thyme leaves
- 1/2 teaspoon onion powder
- 1/2 cup grated Parmesan cheese
- 1/2 cup (1 stick) cold butter, cut into small pieces
- 2/3 cup buttermilk
- 1 egg
INSTRUCTIONS
Preheat oven to 450 degrees.
In a large bowl, whisk the flour, baking powder, baking soda, and salt. Add the minced herbs and onion powder and Parmesan cheese. Whisk together.
Add the butter pieces and cut the butter into the dough with a pastry cutter until only small pieces remain.
In a separate container, combine the egg and buttermilk. Whisk to break up the egg.
Pour the buttermilk mixture into the dry ingredients and combine with a fork until it forms a shaggy dough.
On a floured surface, knead the biscuit dough until it holds together. Pat into a circle about 1/2 inch thick.
Cut with a 2- or 3-inch biscuit cutter and place biscuits on a parchment-lined baking sheet. Continue cutting biscuits. Once the biscuits have been cut, press together the remaining dough and press to 1/2 inch thick to cut the remaining biscuits.
Brush the tops of the biscuits with more buttermilk.
Bake in preheated oven for 12-15 minutes until puffed and golden with a crisp top.
Remove the biscuits from the oven and brush the tops with melted salted butter. Serve immediately.
#thatssowyse #Thanksgiving #biscuits
Make Your Biscuits and Gravy Stand Out With Rosemary and Chive Biscuits!
I didn't plan on uploading on New Years Day, but that's how the timing worked out, so happy new year everyone. Biscuits and gravy should be a staple in everyone's home cooking arsenal. Homemade, scratch biscuits are hard enough to beat as it is, but adding rosemary and chives to make herb biscuits will really make them stand out from the pack. Pair them with a simple sausage gravy and your soul will smile.
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Biscuits:
1 stick of cold butter, cubed
2 1/2 tablespoons each of chopped rosemary and chives
320 grams (2 2/3 leveled cups) of all purpose flour, plus more for dusting
4 tablespoons of baking powder
1 teaspoon of baking soda
1 teaspoon of kosher salt
1 cup of whole milk
Sausage Gravy:
1 pound of breakfast sausage
1/3 cup of all purpose flour
3 cups of whole milk
Kosher salt and fresh ground black pepper to taste
Garlic & Herb Cheddar Bae Biscuits | Red Lobster Style Biscuits | CarnalDish
My elevated version of the popular Cheddar Bay Biscuits from Red Lobster, infused with more garlic and herb flavor and lots of fresh grated extra-sharp cheddar cheese. These biscuits are BAE! So damn good, so easy to make, you'll love!
Get the recipe here:
EQUIPMENT USED:
Pastry Cutter
Cheese Grater
Silpat Baking Mat
Baking Sheet
Cheddar Chive Biscuits | Chef Lorious | Calibama Cooking | Cheddar Scallion Biscuits
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These Cheddar Chive Biscuits are delicious, fluffy and easy to make. You’ll fall in love!
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