Cheese Biscuits Recipe
My sister made a version of these spicy cheese biscuits a while back and they were so good that, when I was trying to come up with the perfect gift for my savory-loving boss, these came to mind immediately.While we were unable to find the exact recipe she used, my mom found this recipe and said it was close enough.Because I had a feeling the boss in question would prefer a recipe to not be healthified, I followed the ingredient list exactly. However, I ended up changing the actual preparation process when I found I didn’t entirely agree with that part of the recipe.
Below, I’ll give you the recipe from popular cooking website 2yum.me with the adaptations I’d have made it if making them for myself. I’m absolutely sure the changes would work seamlessly, but check out the original recipe, too. Or, you know, if you don’t trust me. Definitely, however, trust me on this – these are sinful, but they are good. Spicy Cheese Biscuitsmakes 12-15 biscuits
- 2 cups reduced fat (but not fat free – I’d suggest 2%) sharp cheddar cheese
- 1/2 cup butter (at room temperature)
- 1 cup all purpose flour1/2 cup whole wheat flour
- 1/2 tsp salt
- 1/4 tsp dry mustard
- 1/8-1/4 tsp cayenne pepper
- Preheat oven to 400 degrees.
- Whisk together all dry ingredients.
- Add butter and use an electric mixer to combine.
- The dough will be very crumbly.
- Using hands, form the dough into a ball and roll into a log on a floured surface.
- Wrap log in plastic wrap and freeze for one hour.
- Take dough log out of freezer, unwrap and slice into ~1/8-inch rounds (many of which will crumble, but don’t worry about that).
- Using the warmth of your hands, form each sliced round into a rounded biscuit.
- Distribute biscuits across an ungreased baking sheet.
- Bake for 12-15 minutes or until the rounds begin to brown slightly at the edges.
- Serve when slightly cooled (or entirely cooled). And, you know, if you’re gifting them, wait until they’re entirely cooled and then wrap ‘em up all pretty. I think these would be best served with red wine or a cold beer.Then again, I think most things would be best served with red wine or a cold beer.