Thursday, February 20, 2014

Cheddar Drop Biscuits

Cheddar Drop Biscuits

It seems that cheesy biscuits have become a “signature” item at every chain restaurant. They’ve become so popular that several chains now sell their own mixes so you can enjoy these treats at home.

These commercially prepared mixes still require that you to add some kind of liquid and in most cases your own cheese too! That’s just silly because, if you cook, it’s likely that all of the ingredients for this recipe are in your kitchen right now. (I’m guessing that at least one reason you’re reading my blog is that you do cook.) You might have to buy the cheese, but if you were going to stir together a pre-packaged, preservative laced mix, you’d have to buy the cheese for that too. So, spend an extra 10 minutes measuring out the fresh ingredients and make some really homemade cheddar biscuits of which you can be proud.

I love to serve these with our Spicy Drunken Shrimp – the two are super easy to prepare at the same time.

Cheddar Drop Biscuits
Yield: 1 Dozen Biscuits     Preparation Time: 15 Minutes     Cooking Time: 18 Minutes


• ¼ Pound Unsalted Butter, cold

• 1¾ Cups All-Purpose Flour

• 1⅔ Tablespoon Baking Powder (1 tablespoon + 2 teaspoons)

• 2½ Teaspoons Granulated Sugar

• ¼ Teaspoon Kosher Salt

• 3 Tablespoons Vegetable Shortening

• 8 Ounces Sharp Cheddar Cheese, finely grated

• ¾ Cup Whole Milk
• 2 Cloves Garlic, smashed

Preparation Steps

Step 1. Position a rack in the upper third of the oven and preheat to 425ºF. Line a baking sheet with a silicone mat or lightly mist with cooking spray.

Step 2. Cut 4 tablespoons of the butter into ½” cubes and set the remaining 4 tablespoons aside.

Step 3.
In a food processor pulse the flour, baking powder, sugar and salt to blend then add the shortening and pulse again until combined. Add the 4 tablespoons of cubed butter and pulse just until the butter is in pea-size pieces. Add the cheese and pulse just to combine. Pour in the milk and pulse just until the mixture is moistened and forms rough dough. Turn the dough out onto a clean dry surface and gently knead until the dough comes together. Be careful not to overwork it or the biscuits will be tough.

Step 4. Drop ¼ cup mounds of the dough onto the prepared baking sheet, 2 inches apart and bake for 18 minutes until golden. 

Step 5. While the biscuits are baking, melt the remaining butter in a small saucepan over medium heat. Add the garlic and cook for 1 minute then remove from the heat and keep warm until the biscuits are done baking. Brush the just out of the oven biscuits with the garlic infused butter and serve them hot.

Tips and Trending

~ If it came with one, use the dough blade included with your food processor. That will be the one that doesn’t have a sharp edge and may only have one blade. You’ll get better mixing and less chance of overworking the dough.

~ Since ovens vary, check the biscuits after 15 minutes. The cheese in the dough will cause the biscuits to brown before the insides are completely done so you will have to watch and adjust for your own oven’s temperament.

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