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
2 cups Unbleached All-Purpose Flour (King Arthur)
2 tsp baking powder
½ tsp salt
6 ounces Kraft Cheddar Cheese Crumbles
1 ½ 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.