Cheddar Buttermilk Biscuits

I’m giving you a cliffhanger post. There is a reason I made these biscuits, besides the fact that they remind my husband of his favorite kind ever at Red Lobster…and it’s because of the meal they accompanied. You won’t get to know what it is yet, though. You will have to wait until Monday. I know, cruel. But, in the meantime, you can make these biscuits and dream about what is coming. It will be yummy, and it will be healthy. These biscuits are not the healthiest because they are made with a fair amount of butter, but hopefully you will forgive them. I would recommend making them smaller than what I did because then you can have better portion control. Or you can do what we did and split one…and then split a second one. Ugh. Willpower. Woefully lacking for many dinners.

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This recipe comes from America’s Test Kitchen, but I modified it for the cheddar. It does come pretty close to the Red Lobster ones, but I haven’t had one of those for years, so it’s possible I have a different taste memory. Regardless, I am not usually happy with how my bread turns out, and I can add this to my collection of bread recipes that work for me! You can leave out the cheddar depending on your biscuit needs. The cake flour (I believe) is what made these so fluffy inside, so I would not omit that. If you leave out the cheese, feel free to add more salt. I decreased the amount because cheese is salty.

Directions for Cheddar Buttermilk Biscuits

Slightly adapted from America’s Test Kitchen Family Cooking Binder

  • 1 cup all-purpose flour
  • 1 cup cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon baking soda
  • 1 stick butter sliced into Tablespoon-sized pieces
  • 3/4 cup shredded cheddar cheese
  • 3/4 cup cold buttermilk (buttermilk powder worked well here)

Preheat the oven to 450 degrees F and prepare a baking sheet.

Start by placing the flours, baking powder, salt, sugar, and baking soda into a food processor bowl. Pulse the mixture a few times until it is well mixed.

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Then, place the butter and cheese on top. Pulse about 12 times until the butter has been “cut’ into the mix. It will still be mostly dry.

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Empty the mixture into a medium bowl and pour the buttermilk on top, gently stirring it in with a spatula. Once the dough sticks together, you can gently form it into a ball in the bowl or use the counter. Separate the dough into 6 (or 12 for smaller biscuits) pieces and place spread out on the baking sheet. Wet your fingers with water to help form the biscuits into balls, if necessary.

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Bake for about 10-15 minutes until the biscuits are golden on top.

If you need to, you can place the tray in the refrigerator for up to 2 hours before baking, just make sure to cover with plastic wrap.

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Directions for Cheddar Buttermilk Biscuits (without pictures)

Slightly adapted from America’s Test Kitchen Family Cooking Binder

  • 1 cup all-purpose flour
  • 1 cup cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon baking soda
  • 1 stick butter sliced into Tablespoon-sized pieces
  • 3/4 cup shredded cheddar cheese
  • 3/4 cup cold buttermilk (buttermilk powder worked well here)

Preheat the oven to 450 degrees F and prepare a baking sheet.

Start by placing the flours, baking powder, salt, sugar, and baking soda into a food processor bowl. Pulse the mixture a few times until it is well mixed. Then, place the butter and cheese on top. Pulse about 12 times until the butter has been “cut’ into the mix. It will still be mostly dry.

Empty the mixture into a medium bowl and pour the buttermilk on top, gently stirring it in with a spatula. Once the dough sticks together, you can gently form it into a ball in the bowl or use the counter. Separate the dough into 6 (or 12 for smaller biscuits) pieces and place spread out on the baking sheet. Wet your fingers with water to help form the biscuits into balls, if necessary. Bake for about 10-15 minutes until the biscuits are golden on top.

If you need to, you can place the tray in the refrigerator for up to 2 hours before baking, just make sure to cover with plastic wrap.

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9 thoughts on “Cheddar Buttermilk Biscuits

  1. I just found Red Lobster Cheddar Bay Biscuit mix at Sams . . . however I didn’t actually buy it. I guess I didn’t need to after all thanks to this recipe! Looking forward to Monday for the rest of it.

    Have you ever considered doing a WIAW post? Or a week of dinner eats or something?

    • I could, but I might be a bit embarrassed to share the amount of junk food that happens throughout the day… Haha!

      I saw you mention the mix, but I didn’t know if you bought it. You could always try it and do a side-by-side. I know mine isn’t exact (I wasn’t trying to copy it perfectly), but it met my goal of a cheesy biscuit!

  2. Hi Alyssa – I’ve been to Red Lobster a few times but not recently either…I definitely remember these cheese biscuits as being a highlight of going there and I do remember I liked them a lot (what’s not to like). Your version looks dangerously good (I’m afraid to make them!) and very interesting that cake flour is used since I never associate it for biscuits but I can see how it’d work. Definitely cannot omit the cheese! (Do you think these would freeze well? I used to make a cheese biscuit a few years back and I remember freezing them but they would burn a bit when baked because it was coated with melted butter – these would probably freeze a lot better).

    • Not sure about the freezing. That would be interesting to try! I was going to halve the recipe, but I by accident dumped in the full amount of some of the ingredients, so I had to soldier on! I think halving could work, even if freezing doesn’t. If you try it, let me know.

  3. Pingback: Mixed Bag (Part 9): Biscuits and Pies | fudgingahead

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