Peppery White Cheddar Biscuits

These savory cheese biscuits are delicious with chili or beef stew.

2 users rated this recipe an average rating of 4.5
  • Makes: 18 servings
  • Yields: 18 biscuits
  • Prep: 25 mins
  • Bake: 13 mins 400°F
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Peppery White Cheddar Biscuits
tablespoons baking powder
cup shortening
cup butter
1 1/2
cups finely crumbled or shredded sharp white cheddar cheese (6 ounces)
teaspoons coarsely ground black pepper
1 1/2
cups milk
egg, beaten
  1. Lightly grease a large baking sheet; set aside. Combine flour, baking powder, and 1/2 teaspoon salt. Cut in shortening and butter until mixture resembles coarse crumbs. Add cheese and pepper; mix well. Make a well in center of the dry mixture. Add milk all at once; stir until just moistened.
  2. Turn dough out onto a lightly floured surface. Quickly knead dough 10 to 12 strokes until almost smooth. Divide dough in half. Roll or pat each half into a 6-inch square, about 1 inch thick. Using a sharp knife, cut dough into 2-inch squares. Combine egg and 1 teaspoon water; brush tops of biscuits. Place on prepared baking sheet.
  3. Bake in a 400 degree F oven 13 to 15 minutes or until golden on top. Transfer to a wire rack. Serve warm. Makes 18 biscuits.
From the Test Kitchen

Prepare and bake biscuits as directed; cool completely. Place biscuits in a freezer container or bag and freeze up to 3 months. To serve, wrap frozen biscuits in foil and bake in a 300 degree F oven about 20 to 25 minutes or until warm.

Nutrition Facts (Peppery White Cheddar Biscuits)
    Per serving:
  • 247 kcal cal.,
  • 14 g fat
  • (6 g sat. fat,
  • 34 mg chol.,
  • 314 mg sodium,
  • 24 g carb.,
  • 1 g fiber,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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