I used to think biscuits were hard to make. They are so much easier than you think. These cheddar cheese biscuits add the creaminess of the cheese to these biscuits. I was originally thinking of topping these on my chicken pot pie as a twist. As I made them, I decided to make them over-sized so they would have been out of proportion for the pot pie. I really like the idea of an over-sized biscuit. I used a 1/4 cup measuring cup to scoop them out. I feel this size made the biscuits airy, yet firm. A crusty outside and tender inside. One other trick I have started using more often is to top my baking tray with parchment paper. I find it gives the bottom side of what you are cooking a crispness without over cooking.
Ingredients (adapted from the Food Network):
For the biscuits:
1 3/4 cups all-purpose flour
1 tablespoon plus 2 teaspoons baking powder
2 1/2 teaspoons sugar
1/4 teaspoon salt
3 tablespoons vegetable shortening, at room temperature
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
6 ounces grated yellow cheddar cheese
3/4 cup whole milk
Position a rack in the upper third of the oven and pre-heat to 425 degrees. Cover a large baking sheet with parchment paper and lightly spray with non-stick spray.
To make the biscuits, set up your food processor. Add the flour, baking powder, sugar and salt and pulse until combined – maybe 3 or 4 short pulses. Add the shortening and pulse until combined. Next, add the butter; pulse 4 or 5 times. Recipes always call for pulse until pea-size pieces. I feel like sometimes I get that result and other times you can just see that butter has been absorbed. Add the cheese and pulse until just combined – maybe 2 or 3 times.
Pour in the milk a little at a time and pulse just until the mixture is moistened and forms a dough that looks a little rough. Turn out onto a lightly floured surface
and gently knead until the dough comes together.
Do not overwork the dough – this will keep them light and fluffy. Scoop the dough onto the baking sheet using a 1/4-cup measuring cup.
Bake until golden, 15 to 20 minutes. Keep an eye on them while baking. I baked mine for a minute or two longer.
Serve and enjoy!