Breakfast biscuits

The recipe is very simple. Two cups Our Daily Bread self rising flour, 3 cups grated cheddar cheese and enough whole buttermilk to make dough come together. I've never measured the buttermilk, so don't know exactly. Mix with a fork until dough comes together, just like you would if making yeast bread, I'd say 3-5 minutes. Put flour on top of dough ball and start making biscuits. Pinch off a bit of dough that you can easily roll into a ball in your hand, using the extra flour you put on top of dough to keep it from sticking to your hands too bad and place onto a buttered Pampered Chef pizza stone. The stone makes the bottom so brown, but not burnt. Bake in a 450* preheated oven for 16 minutes and put butter on top as soon as they come out of the oven.

Now to kick it up a few notches, start experimenting. I've added 4 diced up jalapenos, seeds removed, for a homemade jalapeno cheddar biscuit. I've also roasted 2 whole heads of garlic in the oven and squeezed out garlic into a small bowl and mixed it all together and added this to some finely diced onion for a homemade roasted garlic and onion biscuit. If you do this, add a couple of tablespoons of oil since you don't have the oil from the cheese. My family loves them all, but be careful, they can add inches to a waist line quick!

You can also make plain buttermilk biscuits with the flour, two tablespoons olive oil and the buttermilk to bring it all together. Some of my family enjoys the plain ones better when covering with room temperature butter and honey! The key to all of these is to work the dough until it becomes silky smooth, which it will with that brand of flour.

I love to cook and probably do 90% of it in our house.
 
It seems like the cheese takes the place of the shortening / lard / butter that one would normally cut into biscuits (my least favorite part of making them). Rather ingenious in that that cheese would mix in throughout them with much less effort.

The olive oil trick founds intersting too.

Thank you for sharing.
 
When I first started making these several years ago, I just added the cheese to the basic recipe and they came out flat as a pancake and not good at all. After eliminating all oil from the recipe and kneading the dough just like yeast bread, they came out with a good rise and soft. It just takes a lot of experimenting.

I got the olive oil idea from my mother who started using it as her and my dad got older and wanted something just a little more healthy. My mother would make an entire pan of these every day for my dad!
 
DownInTheCounty said:
When I first started making these several years ago, I just added the cheese to the basic recipe and they came out flat as a pancake and not good at all. After eliminating all oil from the recipe and kneading the dough just like yeast bread, they came out with a good rise and soft. It just takes a lot of experimenting.
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Good point of information. I too would have been inclined to try adding cheese to basic buscuits. Do you actually kneed the dough or do you just mix it till it binds? Thinking of how biscuits become tough if you over work them.
 
I keep adding a little buttermilk at a time until my dough forms without clumps and then will knead with a fork until the dough becomes smooth. The whole process of adding the buttermilk a little at a time and then kneading the dough takes less than 5 minutes total. The oil in the cheese will keep them from being tough. They will pull apart easily and melt in your mouth when hot. My wife has to have one as soon as they come out of the oven.
 
I think I'm going to have to try these, soon. The weekend can't come fast enough.
 
I tried this recipe this morning, with Atkins self rising flour. (that's what I had on hand)

They came out pretty decent, but I need to practice. Thanks for the recipe.

I'd like to let them folks (at xxx Milling Co. in Sanford) know that their website is infected by the Zeus virus, but I'm not taking a chance
on going there again.
 
Duane said:
Second batch. Can you tell that I like big biscuits? :)

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Pretty darned tasty !

Thanks !
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Forgot to add I like the idea of using a cast iron pan to cook them in. I bet that gives them a great crust on the bottom. When I used to use a baking sheet, sometimes they would get too brown on the bottom and almost burn before getting golden brown on top.
 
I've been experimenting a bit.

I've used cast iron for a LONG time, but have found something else that works pretty good too.

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This is a batch of Muffin/cheese biscuits/ or whatever you want to call them.

I pretty much followed the same recipe:

I used:

2 cups shredded cheddar cheese
1 1/2 cups self rising flour
1 cup buttermilk

Mixed the flour and cheese in a large bowl.
Added the buttermilk.
Mixed until the ingredients looked about right.
Divided into roughly 6 equal portions.
Rolled each portion into a ball, and placed in the silicon muffin "pan".

Didn't use any oil, spray, etc. Just the bare pan.

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I bought these a few months back to use for muffin fritattas.
Got them cheap on Amazon. They're larger than a typical muffin pan.

Baked them at 450 degrees for 15 minutes. 18 minutes would probably be better.

They came out pretty decent !

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Lightly browned top and bottom.

Yum !

Duane
 
Those look great! I bet those who like a center biscuit with little crust would love these. My daughter would definitely enjoy.
 
I'll have to remember the list, but I made some this weekend. Hat tip to @DownInTheCounty. I don't have self rising flour but I used about 1 tsp of baking powder and 1/2 tsp of baking soda mixed in. I warmed up a cast iron pizza pan in the oven at 425 (convection, which runs 25 deg cooler) and put the biscuits on that to bake.nThey rose nicely and didn't get over done. Even my wife really liked them, enough to eat a left over one the next day.
 
I saved this thread for later and today was the day to give it a try. Years back I gave the cheese "cat head" biscuit making a shot and it was a disaster with several recipes. Some didn't rise, way toooo salty, too dense, etc. To say I was pretty leery with this recipe as simple as it sounded was an understatement. Well it is almost too easy to make. I couldn't find Our Daily Bread but did use Southern Biscuit. Mixed the flour and buttermilk powder then the cheese, chopped candied jalapenos and then water (gradually). Then baked at 450 for 16-17 mins. We were impressed and will be making these a lot more. Thanks for the recipe.

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tod0987 said:
I saved this thread for later and today was the day to give it a try. Years back I gave the cheese "cat head" biscuit making a shot and it was a disaster with several recipes. Some didn't rise, way toooo salty, too dense, etc. To say I was pretty leery with this recipe as simple as it sounded was an understatement. Well it is almost too easy to make. I couldn't find Our Daily Bread but did use Southern Biscuit. Mixed the flour and buttermilk powder then the cheese, chopped candied jalapenos and then water (gradually). Then baked at 450 for 16-17 mins. We were impressed and will be making these a lot more. Thanks for the recipe.

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Those look awesome! Extremely simple recipe, but oh so good!
 
After folks fought over the last 2 this morning. I snagged one and put some sausage in it. May have bit a finger. I made a double batch today minus the jalapenos. I liked the candied jalapenos but there were a couple wimps. I did add a heaping tablespoon of sugar to the mix. I think it made the plain biscuit better. That said, if you're slathering on some blackstrap molasses or honey, its not needed. Oh and there is something to this "grouping" theory of biscuit cooking. It's the best of both worlds the outside ones are nice and a bit crunch and the inside ones are little pillows of flavor.
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