Irresistible Cheese Biscuits: A Step-by-Step Guide
Who can resist the charm of a freshly baked cheese biscuit, warm and aromatic from the oven? These delightful treats blend cheese’s rich, savory flavor with a biscuit’s comforting, flaky texture, making them a versatile addition to any meal. Whether serving them alongside a hearty breakfast, as a scrumptious snack, or as a companion to a cozy bowl of soup, cheese biscuits are a canvas for your culinary creativity and are universally adored.
In this post, we’ll guide you through a foolproof recipe that promises to deliver the most delectable cheese biscuits you’ve ever tasted. Using simple ingredients you likely already have in your kitchen, this recipe is easy enough for beginners yet satisfying for experienced bakers. You’ll learn tips and tricks to achieve the perfect balance of cheesy goodness and tender crumb, ensuring your biscuits turn out perfectly every time.
Join us on a delightful baking journey celebrating the timeless union of cheese and biscuits. Prepare to delight your loved ones with a homemade treat that brings warmth and happiness to any gathering. Let’s explore the delightful world of cheese biscuits and learn how to make this classic comfort food a cherished part of your home.
Cheese Biscuits History
The origins of the cheese biscuit are challenging to pinpoint, as variations of this savory treat have appeared in different cultures throughout history. Biscuits trace back to ancient civilizations where simple bread-like foods were baked and often flavored with available ingredients, including cheese.
In the United States, the cheese biscuit is mainly associated with Southern cuisine, where biscuits have long been a staple. The addition of cheese likely evolved from the region’s abundant dairy farms and the desire to create more flavorful variations of the traditional biscuit. Recipes for cheese biscuits have been passed down through generations, often varying from one family to another, each adding its unique twist.
While it is hard to credit a single individual or moment with the invention of the cheese biscuit, it is clear that this delightful combination has a rich heritage and has become a beloved comfort food for many. The blend of cheese and biscuit has been celebrated and adapted in countless kitchens, resulting in the delicious versions we enjoy today.
Heavy Cream
Heavy cream, also known as heavy whipping cream, is a rich dairy product with a high-fat content, typically around 36-40%. This luxurious ingredient is a staple in many kitchens due to its versatility and ability to enhance sweet and savory dishes. It is made by skimming the high-fat layer from the top of milk before homogenization.
In cooking, heavy cream is prized for its ability to add a silky texture and rich flavor. It is essential in making creamy soups, decadent sauces, and velvety mashed potatoes. In baking, heavy cream contributes to the moisture and tenderness of cakes, pastries, and scones. Its high-fat content also makes it ideal for whipping, creating light and airy whipped cream perfect for topping desserts or beverages.
Beyond its culinary uses, heavy cream can be churned to make butter and buttermilk. Its indulgent taste and creamy consistency make it a beloved ingredient in professional and home kitchens.
Cheese Biscuits Recipe
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1/4 teaspoon salt
- ¾ teaspoon mustard powder
- 1 pinch cayenne pepper
- 4 ounces butter cold, cubed
- ½ cup heavy cream
- ½ cup buttermilk
- 6 ounces grated cheese we use Gruyere and Parmesan. Cheddar works very well also
- black pepper to taste
Instructions
- Heavily flour a smooth work surface. Have your rolling pin, a bench scraper and grated cheese ready to go.
- Whisk dry ingredients together in a large bowl. Rub in butter with your fingers until the butter pieces are about the size of large peas.
- Pour in the cream and buttermilk and toss lightly with your hand, using your hand to fold the ingredients together like you'd use a spatula. The dough will be a shaggy mess. Some will still just be plain flour and some will be kind of wet. Doesn't matter. Overcome your trepidation and dump it all out on the floured surface.
- Sprinkle a little flour on top of the shaggy mess of dough and pat it into a rectangle that's about ½ inch thick.
- Take 1 ounce of the grated cheese and sprinkle it on half of the rectangle. Use your bench scraper to help you fold the non-sprinkled half over onto the sprinkled half. Try and get the edges fairly even.
- Turn the dough a quarter-turn. You might need your bench scraper for this, too.
- Lightly roll this folded, still messy mass of dough and cheese until it is again about 1/2 inch thick. Keep it as rectangular as you can.
- Sprinkle another ounce of cheese on half, fold, turn and roll again. Repeat this process with the remaining 4 ounces of cheese. It will look like all the cheese won't fit, but carry on. I promise it will. If some falls out, just put it back in.
- With each fold, you are creating tons of layers of dough and cheese. In that sense, it's kind of like a puff pastry. Also, the dough will become much easier to manage. It might, in fact, become kind of hard to roll, making you have to push down pretty hard and grit your teeth. That's okay. Just keep going.
- Once all your cheese is in (it will sort of magically disappear into the dough), square up the sides of your rectangle again, then cut in squares of whatever size you prefer. With this size batch, you'll probably get about 7-8 larger biscuits or about 15 mini guys.
- Use your bench scraper for this part, too--it is a useful tool. (For the most beautiful baked biscuits, make sure all four sides of your biscuits are cut sides.
- Don't bake one with a fold on one side. It will still taste good, it just will rise all funny because the layers on one side are all still attached).
- You can bake the biscuits immediately, but they seem to like to be frozen for awhile first--they rise up nice and straight when the fat has had a chance to firm up again.
- At any rate, when you're ready to bake, brush the tops with buttermilk, grind on a bit of black pepper, and bake off at 375° F for 7 minutes. Turn the pan and bake for about 6-8 more minutes. (This baking time is for a commercial convection oven. Your baking time might be different).
- When they are done, they will be tall and golden brown and lovely. Resist eating for as long as possible (we can only go for about 14 seconds at the restaurant) and then eat.
5 Responses
Is it possible to make cheese biscuits without using 1/2 cup of heavy cream?
I never have, but you could certainly try using half and half instead. I wouldn’t recommend using plain milk–or all buttermilk, for that matter–because the fat in the cream helps coat the flour and helps keep the gluten from getting too tough during all the rolling and folding.
If making the quanity that you do,do you still cut in the butter with your fingers? In addition, what’s the proportion of gruyere to parmesan? My main concern is freezing, as I have not had much success with freezing biscuits in the past. They don’t seem to rise properly, therefore are more dense and sort of gummy…just not as light. Maybe it’s my method…I normally put them straight into the freezer on parchment, uncovered until they are frozen and then put them in a ziplock bag. I’ve tried baking them frozen as well as thawing before baking and varied oven temperatures. I’m from the South and my kids want biscuits even when I don’t have time to make them, but they don’t like them baked after being in the freezer. They’re just not as good. What do you think is the problem?
Wow! Of all the recipes for cheese biscuits on the internet, this one wins in my book. Although the recipe seems a bit involved, it really pulls together much quicker than you think! Be brave! Toss that flour around — liberally! These freeze really well. I didn’t thaw before baking. Only adds a few minutes to cooking time in my oven and these are so much better than those in the grocer’s case. Thanks for sharing the recipe.
These biscuits turned out so well! They were delicious and I am so happy I found this recipe. Thank you for sharing it and I just want to say I loved making them almost as much as I loved eating them and sharing them.
I used Havarti and butterkaise cheese and they worked wonderfully. I also added a little more salt and some dill:)
Hi Heather, glad you enjoyed the biscuit recipe. – RG