Cheesy Cream Biscuits
Everyone seems to need some comfort this week. I can think of few better delivery vehicles than a warm biscuit, especially on grey days when the snow falls in big, wet flakes and there are too many cases of the sniffles and the sads. I turned on the oven almost absentmindedly this afternoon, not having a clue what I was going to make, but sure that whatever came out of it, including the warmth and good smells, would make us all feel a bit better.
A cheese biscuit is a good thing to know how to make during chili season, and soup season, and lunchbox season. They are indispensable when you have cheese ends in the fridge, or cream that’s on the verge of turning and no plans for pie. I love making cream biscuits – they don’t require any butter, but are the best-textured, tallest biscuits I make; sometimes they topple over on themselves in the oven if I cut the dough too narrow. They are also incredibly fast – just mix, pat, cut and bake. Fold the dough over on itself a few times before you pat it, if you like. And if you want straight-up plain biscuits, just leave out the cheese, and add a spoonful or two of sugar if you like them sweet.
Cheesy Cream Biscuits
AuthorJulie
Preheat the oven to 400F.
In a bowl, stir together the flour, baking powder and salt. Add the cheese and toss to combine, then add the cream and stir just until the dough comes together. Pat the dough into a circle (or rectangle, or whatever) about an inch thick.
Cut into 6-8 wedges (or squares, or rectangles) and transfer onto a parchment-lined baking sheet; if you like, brush the tops with milk or extra cream - I find there's usually enough in the bottom of the measuring cup.
Bake for 15-20 minutes, or until golden. Serve warm. Makes 6-8.
Ingredients
Directions
Preheat the oven to 400F.
In a bowl, stir together the flour, baking powder and salt. Add the cheese and toss to combine, then add the cream and stir just until the dough comes together. Pat the dough into a circle (or rectangle, or whatever) about an inch thick.
Cut into 6-8 wedges (or squares, or rectangles) and transfer onto a parchment-lined baking sheet; if you like, brush the tops with milk or extra cream - I find there's usually enough in the bottom of the measuring cup.
Bake for 15-20 minutes, or until golden. Serve warm. Makes 6-8.
Looks delicious, as always! Your Parmesan Biscuits have been a regular in our household for many years now, and these look like they could be contenders, too! 🙂 Stay warm!
Oh, and awesome job on the website!! It looks fantastic! We have just migrated our site over to a self-hosted, and all I can say is that I am so appreciative of my software-developer husband! I feel your pain over dealing with the niggley bits, but it really looks great 🙂
Made these a couple of days ago. This recipe is a winner – easy and delicious.
I would try and double it next time.
Thanks!
So glad to hear it! Yes, I double it quite often too.
These were delicious! And so easy. Used a mix of cheddar, Gouda and Petit Basque (odds and ends of cheese left over in the fridge)
So glad to hear it!!
Hi Julie, these look great! Have you tried them with whole wheat flour?