I made Jamie Oliver’s Butternut Squash and Chorizo Soup the other day and really wanted to bake but I was hungry so I wanted something super easy and fast. I came up with these cheese biscuits! This recipe makes a small batch of nine biscuits and can easily be doubled. If you do not have buttermilk (I never do) just sour some milk with a little lemon juice. Add the lemon and let it sit for a while, a great and simple substitution.
1 cup self-rising flour
1/2 teaspoon baking powder
1/2 teaspoon sugar
1/4 teaspoon salt
5 tbsp + 1 tsp cup cold butter cut up
1/3 cup grated cheese, I used a combination of left over gruyere and mozzarella
1/2 cup buttermilk
2 tbsp of melted butter
1/2 teaspoon baking powder
1/2 teaspoon sugar
1/4 teaspoon salt
5 tbsp + 1 tsp cup cold butter cut up
1/3 cup grated cheese, I used a combination of left over gruyere and mozzarella
1/2 cup buttermilk
2 tbsp of melted butter
Preheat the oven to 350F. Combine dry ingredients. Cut in the cold butter pieces until it looks like cornmeal. Add cheese. Gradually stir in the buttermilk until the batter just comes together. I used an ice cream scoop to make the biscuits and put them on a parchment-lined baking tray. Brush melted butter on the top. You can add a little more cheese if desired. Bake for 13-15 minutes.
These reminded me of Red Lobster’s cheese biscuits and were absolutely delicious! They went perfectly with my soup and were also delicious on their own. What a simple recipe with such a huge payoff!
Red Lobster had a good biscuit thanks for sharing
these look wonderful perfect with the soup
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Those would be my downfall. I am sure I would eat the entire batch!
It look delicious. It make me hungry just looking in the recipe.
Easy gluten free – 1/3 C buckwheat flour, 1/3 C sorgham & 1/3 C coconut flour; (added 1/4 tsp xanthan gum to help them rise) & & grated a left over bit of artisan cheese: ‘sbarely buzzed’ – espresso & lavender rubbed (used coconut oil n milk as well) . . . mmm