Cheddar Biscuits
5 servings
15 min active time
30 min total time
This recipe yields 10 large biscuits.
5.0 (1 vote)
American
Appetizer
Easy
Side
Vegetarian
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Ingredients
Batter
Flour
2 34 cups
Baking Powder
1 12 Tbsp
Garlic Powder
12 tsp
Salt
1 tsp
Black Pepper
to taste
Butter
0.41 cup   cubed
Cheddar
1 12 cups   grated
Milk
1 cup
Egg
1
Baking
Butter
1 12 Tbsp   melted
Nutrition
Amount per serving
Daily %
Calories
593
30%
Total Fat
30 g
39%
Cholesterol
125 mg
42%
Sodium
860 mg
37%
Total Carbohydrates
59 g
21%
Fiber
2.2 g
8%
Total Sugar
2.5 g
Proteins
19 g
38%
Calcium
506 mg
39%
Iron
1.4 mg
8%
Potassium
682 mg
15%
Vitamin D
0.78 mcg
4%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
Instructions Display images:
  • Make The Batter
    • 1Preheat oven to 425 F (220 C). Prepare a baking sheet with a non-stick mat or butter the baking sheet.
    • 2In a large bowl or mixer, mix the flour, baking powder, salt, pepper and garlic powder.
      instruction step picture
    • 3Cut the butter in cubes, and place it in the dough. Using a mixer, food processor, or a pastry cutter, cut the butter into the flour-mix.
      instruction step picture
    • 4Stir in the grated cheese.
    • 5In a medium bowl, combine milk and egg.
    • 6Pour into the flour mixture and mix until chunky.
      instruction step picture
    • 7One at a time, place 3 to 4 Tbsp of batter on the baking sheet, leaving enough space between them. This should add up to about 2 biscuit per serving.
      instruction step picture
  • Bake
    • 1Bake in the oven for 10 minutes. Meanwhile, melt the butter.
    • 2Finally, brush the melted butter on the biscuits.
      instruction step picture
    • 3Bake for another 5 minutes or until golden brown.
About the recipe profile picture Published by Julien Amelot Comments
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