# I want to make cheddar biscuits **URL:** \ **Category:** Cafe Society\ **Created:** [September 27, 2005, 3:35am UTC](https://boards.straightdope.com/t/i-want-to-make-cheddar-biscuits/323622 "2005-09-27T03:35:32Z")\ **Posts on this page:** 8\ **Page:** 1
**Author:** ![Khan](https://avatars.discourse-cdn.com/v4/letter/k/3ab097/32.png) [@Khan](https://boards.straightdope.com/u/Khan)\ **Post date:** [September 27, 2005, 3:35am UTC](https://boards.straightdope.com/t/i-want-to-make-cheddar-biscuits/323622/1 "2005-09-27T03:35:32Z")
Last year I discovered a very good batter recipe for chicken strips: A cup of flour, a cup of buttermilk, an egg, and 1/4 teaspoon of salt. I mixed in garlic, paprika, and black pepper in arbitrary amounts and it worked pretty well. I had some left over so I just fried that up and made some tasty fritters, hush puppies, whatever they’re called. I was thinking I could mix in some shredded cheddar to make cheese biscuits, but I’d rather not fry those, seeing as how I like being alive. 😉 What would I need to add so I could bake them? Yeast? Baking powder? More flour? ---
**Author:** ![anyrose](https://avatars.discourse-cdn.com/v4/letter/a/54ee81/32.png) [@anyrose](https://boards.straightdope.com/u/anyrose)\ **Post date:** [September 27, 2005, 3:40am UTC](https://boards.straightdope.com/t/i-want-to-make-cheddar-biscuits/323622/2 "2005-09-27T03:40:22Z")
> [@Khan](#): > > Last year I discovered a very good batter recipe for chicken strips: A cup of flour, a cup of buttermilk, an egg, and 1/4 teaspoon of salt. I mixed in garlic, paprika, and black pepper in arbitrary amounts and it worked pretty well. I had some left over so I just fried that up and made some tasty fritters, hush puppies, whatever they’re called. > > I was thinking I could mix in some shredded cheddar to make cheese biscuits, but I’d rather not fry those, seeing as how I like being alive. 😉 What would I need to add so I could bake them? Yeast? Baking powder? More flour? [http://www.recipesource.com/misc/copycat/cheddar-biscuit1.html](http://www.recipesource.com/misc/copycat/cheddar-biscuit1.html) These are possibly the best cheddar biscuits I’ve ever had ---
**Author:** ![Gorgonzola](https://avatars.discourse-cdn.com/v4/letter/g/e480ec/32.png) [@Gorgonzola](https://boards.straightdope.com/u/Gorgonzola)\ **Post date:** [September 27, 2005, 3:57am UTC](https://boards.straightdope.com/t/i-want-to-make-cheddar-biscuits/323622/3 "2005-09-27T03:57:20Z")
Baking powder biscuits are made with flour, baking powder, butter, milk, and salt. You can experiment with your recipe as it is – just use much less buttermilk (more like 1/4 cup) and a little butter, say a couple of tablespoons. Throw in a half cup of grated cheddar, though if you do you can skip the salt. Your dough should be sticky. Roll it out on a well floured surface to your favourite biscuit thickness, say about an inch, and bake on an ungreased baking sheet at 400 for about 12 minutes or so. ---
**Author:** ![Max\_Torque](https://avatars.discourse-cdn.com/v4/letter/m/e9bcb4/32.png) [@Max\_Torque](https://boards.straightdope.com/u/Max_Torque)\ **Post date:** [September 27, 2005, 2:24pm UTC](https://boards.straightdope.com/t/i-want-to-make-cheddar-biscuits/323622/4 "2005-09-27T14:24:09Z")
I’ve used [this recipe](http://www.topsecretrecipes.com/recipedetail.asp?sessionid=&login=yes&id=346&page=), by forming it into biscuits rather than one big cake and nixing the crab, with great success. It’s almost identical to **anyrose** ’s recipe, but uses more cheese (a full cup instead of a half cup), adds some melted butter to the biscuit mix, and includes parsley. Also, I tend to use more garlic powder than they recommend, but that’s a personal choice. ---
**Author:** ![Zsofia](https://avatars.discourse-cdn.com/v4/letter/z/7bcc69/32.png) [@Zsofia](https://boards.straightdope.com/u/Zsofia)\ **Post date:** [September 27, 2005, 2:46pm UTC](https://boards.straightdope.com/t/i-want-to-make-cheddar-biscuits/323622/5 "2005-09-27T14:46:47Z")
I tell you, I like baking and all, and I’ve made my share of biscuits from scratch, but Pillsbury’s frozen cheddar garlic biscuits are AWESOME. And they’re in a little ziploc thing so you can have exactly as many as you want. They’re getting a little hard to find though - they always have the buttermilk ones but the cheddar ones are a little rare. But trust me, they’re great. Really - my aunts, queens of scratch biscuits, don’t even make their own catheads anymore, they just get the Pillsbury frozen kind. ---
**Author:** ![Khan](https://avatars.discourse-cdn.com/v4/letter/k/3ab097/32.png) [@Khan](https://boards.straightdope.com/u/Khan)\ **Post date:** [September 28, 2005, 9:32pm UTC](https://boards.straightdope.com/t/i-want-to-make-cheddar-biscuits/323622/6 "2005-09-28T21:32:01Z")
> [@Gorgonzola](#): > > Baking powder biscuits are made with flour, baking powder, butter, milk, and salt. You can experiment with your recipe as it is – just use much less buttermilk (more like 1/4 cup) and a little butter, say a couple of tablespoons. Throw in a half cup of grated cheddar, though if you do you can skip the salt. Your dough should be sticky. Roll it out on a well floured surface to your favourite biscuit thickness, say about an inch, and bake on an ungreased baking sheet at 400 for about 12 minutes or so. I tried your suggestion, using less “buttermilk” (I had to use 2%), adding butter and more cheese (almost a full cup). The dough certainly was sticky, but I don’t have a rolling pin so I just dropped it on the sheet in wads about the size of golf balls. It took about 25 minutes at 450, and the cheese I put on the top had melted and the edges of the biscuits were golden brown. Unfortunately, they suck. They’re edible, but they’re bland and pretty dry. They have a nice texture in the middle, but the surface is like a breadstick. Perhaps I cooked them too long? I also don’t think I used enough garlic or oregano either. Here’s my recipe: 2 cups of flour 2 regular sized eggs 1/2 cup 2% milk 2 tbsp butter 2/3 - 1 cup of grated cheddar 1 tsp of baking powder and what I thought were fairly liberal amounts of garlic and oregano How can I fix this? More butter or salt, perhaps? ---
**Author:** ![ouryL](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ouryl/32/6067_2.png) [@ouryL](https://boards.straightdope.com/u/ouryL)\ **Post date:** [September 28, 2005, 10:55pm UTC](https://boards.straightdope.com/t/i-want-to-make-cheddar-biscuits/323622/7 "2005-09-28T22:55:32Z")
> [@Gorgonzola](#): > > Baking powder biscuits are made with flour, baking powder, butter, milk, and salt. You can experiment with your recipe as it is – just use much less buttermilk (more like 1/4 cup) and a little butter, say a couple of tablespoons. Throw in a half cup of grated cheddar, though if you do you can skip the salt. Your dough should be sticky. Roll it out on a well floured surface to your favourite biscuit thickness, say about an inch, and bake on an ungreased baking sheet at 400 for about 12 minutes or so. I think that recipe would work out better as a drop biscuit. ---
**Author:** ![Gorgonzola](https://avatars.discourse-cdn.com/v4/letter/g/e480ec/32.png) [@Gorgonzola](https://boards.straightdope.com/u/Gorgonzola)\ **Post date:** [October 8, 2005, 5:32am UTC](https://boards.straightdope.com/t/i-want-to-make-cheddar-biscuits/323622/8 "2005-10-08T05:32:08Z")
2 c. sifted all-purpose flour 1 tbsp. baking powder 1/2 tsp. salt 1/4 c. butter 3/4 c. milk That’s a standard baking powder biscuit recipe, though like I said you can omit the salt and use 1/2 c. of grated cheddar if you’re keen on the cheese. Dough should be quite sticky, but just roll out using liberal amts of flour and cut into rounds (we use a heart shaped cutter here). They do turn out on the dry side, but they shouldn’t be like a breadstick on the outside. 25 mins is too long – should be 12-15 at 450F.