Cheddar Cheese Biscuits Recipe

Cheddar Cheese Biscuits Recipe

3 1/2 cups all purpose flour

1 1/2 cups buttermilk ( make your own with 1 3/4 scant cut of milk and 1 tablespoon plus 1/4 teaspoon vinegar)

2 tbsp baking powder

2½ tsp salt

Dash of cayanne pepper

9 tbsp butter - 1 stick plus 1 tbsp

2 cups grated cheddar cheese

1 large egg - beaten (for egg wash)

• Cut cold butter into pieces and allow to soften on counter while mixing dry ingredients.
• In a large bowl add flour, baking powder and salt, mix well.
• Place the flour mixture in the bowl of stand mixer, add butter and grated cheese.
• Using the paddle attachment mix until the butter forms into small peas.
• Preheat oven to 400 degrees.
• Add the buttermilk to the mixer and continue mixing until dough comes together.
• Turn dough onto a floured surface and kneading several times.
• Roll out dough to 1/2 inch think.
• Using a round cookie cutter or drinking glass, cut out biscuits.
• Brush biscuits with the egg wash and bake in oven for about 20-25 minutes then let cool on a wire rack.
• Store in airtight container.

Blueberry Biscuits

Cheesy Chicken Pot Pie Cups

Cheesy Chicken Pot Pie Cups

- 1 can of reduced fat biscuits (10 count)

- 1 cup cooked chicken breast, diced
- 1 (10 1/2 ounce) can reduced-fat cream of chicken soup
- 2/3 cup shredded low-fat cheddar cheese
- 1 cup of frozen mixed veggies (I use broccoli, cauliflower, corn, peas...anything)
- 1 teaspoon dried parsley flakes

- 1 teaspoon of onion powder
- 1/4 teaspoon black pepper

1. Preheat oven to 400 degrees.
2. Separate biscuits and place each biscuit in a cup of a lightly greased 12-hole muffin pan, pressing dough up sides to edge of cup.
3. In a medium bowl, combine chicken, chicken soup, veggies, cheddar cheese, onion powder, parsley flakes, and black pepper. Mix well to combine.
4. Evenly spoon chicken mixture into prepared biscuit cups.
5. Bake for 12 to 15 minutes or until golden brown.
6. Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.

 Serves 10 biscuits @ 144 calories

(Source)

Monkey Bread Recipe

INGREDIENTS

1/2

 cup granulated sugar

1

 teaspoon cinnamon

2

 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits

1/2

 cup chopped walnuts, if desired

1/2

 cup raisins, if desired

1

 cup firmly packed brown sugar

3/4

 cup butter or margarine, melted

Directions

1Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.2Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.3In small bowl, mix brown sugar and butter; pour over biscuit pieces.4Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
(Source)

Cheesy Garlic Biscuits

Red Lobster Style Cheesy Garlic Biscuits

Biscuits:

2 cups baking mix
1/4 teaspoon garlic powder
pinch of salt
4 tablespoons butter
3/4 cup milk
1 cup shredded cheddar cheese

Butter topping:
3 tablespoons butter
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley
pinch of salt

1. Preheat oven to 400^oF.
2. Combine baking mix, garlic powder, and salt.  Mix in cold butter.  You will want to leave little chunks of butter in the mixture.
3. Add milk and cheese to mixture above.  Mix until you form a sticky dough.
4. Drop dough onto a well sprayed cookie sheet using spoons (or just use your hands).  This recipe makes approximately 8-9 biscuits.
5. Bake 15 minutes until golden brown.
6. While the biscuits are baking, melt butter.  Add garlic, salt, and parsley.  Mix well.
7. Brush melted butter mixture on warm biscuits and enjoy.