CHEEZY BISCUITS
Made without eggs these are great for breakfast or alongside a soup or chili.
YIELD
12 biscuits
Bakes in:
10-12 min
Temp:
450 F°
Good For:
any day
Inroduction
About this Recipe
Made without eggs these are great for breakfast or alongside a soup or chili. The recipe was adapted from Southern Buttermilk Biscuits from Genius Kitchen. You can cut the dough into biscuits and then freeze them for use when you’re in a hurry.
Ingredients
- 2 cups flour
- 1/4 teaspoon baking soda
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 6 Tablespoons butter, cold
- 1 cup buttermilk
- 1/2 – 1 cup grated cheese – a mix of your favorites is great, mozza, cheddar, paremesan, jack…
Step by Step Instructions
Step 1
Preheat your oven to 450°F (about 235°C)
Step 2
Combine dry ingredients in a bowl.
Step 3
Grate your cheese. Add to the dry ingredients and mix.
Step 4
Crumble butter into the flour mix until the butter is in smaller, pea sized bits. You can use a pastry cutter for this if you don’t like using your fingers.
Step 5
Add the buttermilk and mix gently with hands or a fork until a ball forms and the flour is uniformly whetted. Separate into two and form two balls of dough.
Step 6
Sprinkle flour onto a clean flat surface and place a ball of dough on it. Using your hands gently form a flattened circle about 1/3 of an inch thick.
Step 7
Slice into wedges (like a pie) with a very sharp knife, try not to push down, but rather slice across so that you leave pockets of air for a fluffier biscuit. don’t worry about the rough edges, that’s part of the charm.
Step 8
At this point you can reserve as many biscuits as you think you wont eat, and set them aside on some wax paper to transfer into the freezer later.
Step 9
The biscuits your are going to bake should go onto a lightly greased baking pan or a pan with a stick free liner.
Place in the middle of the oven and set your timer for 10 minutes. They may need 12 but check at 10. If they are already golden brown take them out of the oven. They are best eaten fresh.
Step 10
FREEZER VERSION: Freeze your extra biscuits for up to a month. Freeze them on wax paper overnight, once frozen put them into freezer bags. Preheat your oven to 450°F. Take your frozen biscuits out as needed. Place frozen onto baking sheet and bake for 20 minutes.
CHEEZY BICUITS
- 2 cups flour
- 1/4 teaspoon baking soda
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 6 Tablespoons butter, cold
- 1 cup buttermilk
- 1/2 – 1 cup grated cheese – a mix of your favorites is great, mozza, cheddar, paremesan, jack…
Preheat your oven to 450°F (about 235°C)
Combine dry ingredients in a bowl.
Grate your cheese. Add to the dry ingredients and mix.
Crumble butter into the flour mix until the butter is in smaller, pea sized bits. You can use a pastry cutter for this if you don’t like using your fingers.
Add the buttermilk and mix gently with hands or a fork until a ball forms and the flour is uniformly whetted. Separate into two and form two balls of dough.
Sprinkle flour onto a clean flat surface and place a ball of dough on it. Using your hands gently form a flattened circle about 1/3 of an inch thick.
Slice into wedges (like a pie) with a very sharp knife, try not to push down, but rather slice across so that you leave pockets of air for a fluffier biscuit. don’t worry about the rough edges, that’s part of the charm.
At this point you can reserve as many biscuits as you think you wont eat, and set them aside on some wax paper to transfer into the freezer later.
The biscuits your are going to bake should go onto a lightly greased baking pan or a pan with a stick free liner.
Place in the middle of the oven and set your timer for 10 minutes. They may need 12 but check at 10. If they are already golden brown take them out of the oven. They are best eaten fresh.
FREEZER VERSION: Freeze your extra biscuits for up to a month. Freeze them on wax paper overnight, once frozen put them into freezer bags. Preheat your oven to 450°F. Take your frozen biscuits out as needed. Place frozen onto baking sheet and bake for 20 minutes.
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