Cheddar Cream Biscuits

This is another great “no-yeast” bread recipe.  These biscuits are so simple and oh-so-delicious!  These biscuits only have a few ingredients and taste amazing.  They are light, fluffy and super cheesy.  I could have eaten the whole batch myself!

These biscuits were so easy to make.  Just mix everything together and cut out.  There was no shortening to cut in – that kind of intimidates me.  These biscuits taste great with a dollop of honey butter.  We ate them with the Slow Cooker Baby Back Ribs I posted yesterday.  We will be making these again next week for the 4th of July.


Cheddar Cream Biscuits
(Printable Recipe)

2 cups Unbleached All-Purpose Flour (King Arthur)
2 tsp baking powder
1/2 tsp salt
6 ounces Kraft Cheddar Cheese Crumbles
1 1/2 cups heavy cream

Preheat oven to 450┬░F.

Into large bowl, stir together flour, baking powder, salt and cheese. With fork, stir in cream a little at a time until no dry bits remain and dough has formed.

Turn dough out onto lightly floured work surface and knead about 6 times. Roll or press dough into 3/4-inch-thick circle. Cut out rounds with floured 2 1/2-inch cutter or inverted glass, pressing scraps together to cut additional biscuits.

Place biscuits 1 inch apart on prepared baking sheet. Bake for 12 to 15 minutes, or until golden.

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Comments

  1. Wow! Looks so yummy! I'm actually starting small business and I'm accepting orders online and I'm currently searching of what else I must offer to them and I saw this one, guess I should try doing this too as part of my biscuit special. Thanks for the idea!

  2. I've been baking for a decade now and I find your recipe great. Cheddar cheese are quite pricey so making biscuits like this are not so good for your budget. I'm planning to start a bakeshop, I'm looking for a cheap batch oven to make me produce more than a regular oven,saving time and money.

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