This is a small batch cheddar biscuit recipe that needed new photos. While I was at it, I put it in recipe card format and added a few tips. The original recipe is from Nestle, but I made it (and still make it) in small batches, so I've renamed it Small Batch Cheddar Biscuits.
Dry Milk Powder Biscuits
What's interesting about this recipe is it has milk powder mixed in with the dry mixture so when it's time to add liquid, all you add is water. I like to make the biscuit mixture ahead of time, keep it in the freezer or refrigerator, then assemble and bake close to dinner.
Add Liquid Gradually
The first time I made these I dumped the water all in at once and the batter was too soft. I've learned my lesson since then and always add liquid to biscuits and scone batter one tablespoon at a time. For this recipe, the amount of water will vary slightly by type of flour. For instance, White Lily has less protein, so if you use White Lily you'll probably need less water. The fat content of the cheese and whether you use butter or shortening will also play into it.
For shaping, you can make rounds or squares. I like making squares and rectangles because it just involves making a brick and cutting the brick into smaller bricks. You can make 6 little rectangular bricks or 4 large square bricks.
Cheddar Biscuit Tip
- For the cheese, use cheddar or a mixture of cheddar and pepper jack. Or try another cheese altogether!
- The recipe was designed to be used with nonfat dry milk powder. If you only have whole milk powder, that's fine too. The biscuits will be a little richer. I've not yet tested with buttermilk powder.
- As mentioned, when adding the cold water, add it very slowly, 1 tablespoon at a time. Different brands of flour vary in their absorbency. White Lily absorbs less water so definitely add the water gradually if using White Lily. With White Lily you'll probably only need 3 oz total.
- If you need to, you can use 36 grams (3 tablespoons) of shortening in place of the butter.
- The biscuit mix can be made ahead and stored in a bag in either the refrigerator or freezer. When you are ready to shape the biscuits, just add cold water.
Recipe
Small Batch Cheddar Cheese Biscuits
Ingredients
- 1 tablespoon melted butter for greasing -- this is approximate
- 1 cup all-purpose flour plus additional for kneading (125 grams)
- ¾ cup shredded cheddar cheese (84 grams)
- ¼ cup dry milk powder
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoons cold butter (42 grams)
- ⅓ to ½ cup cold water, add gradually! You may need a tiny bit more or less
Instructions
- Preheat oven to 400 degrees F. Grease a baking sheet or a small metal or cast iron pan with melted butter.
- Mix the flour, cheese, dry milk, sugar, baking powder and salt in medium bowl. Cut or shred in butter (or shortening) to make coarse crumbs.
- Add water 1 tablespoon at a time until mixture comes together. Scrape onto a floured surface.
- Knead dough gently by folding it over on itself about 10 times on the lightly floured surface. Pat into a 4 x 6-inch rectangle and cut into 6 small biscuits or pat into a 4 inch square and cut into 4 large biscuits.
- Place biscuits about 2 inches apart on prepared pan and bake for 16 minutes (check earlier for small biscuits or until light golden brown. If making larger biscuits, you may need up to 20 minutes. Brush with extra melted butter if desired.
Anna says
Hi Lisa,
Thanks for the review! I didn't realize cheddar was so expensive in Poland, but it make sense. Maybe I'll try these with Edam next time.
LisAway says
I made these last night to go with our Ceasar Salad. They were yummy! My daughter requested one in her lunch for school this morning.
I made a full batch and had no powdered milk so I left it out and sustituted milk for the water (a little less than called for). I don't think I decreased the liquid quite enough and ended up making drop biscuits. They were great, though. Also, I didn't have cheddar (rarely do, as it's very expensive here) so I subbed what I had on hand (Edam). Thanks for another great recipe. Oh, and I agree about the sugar. It wasn't too bad, but you could almost half it and it would be enough.
Anna says
Louise, she won a James Beard award for that article. Make those!
Anna says
Ryan, biscuits are so simple!! Just don't over-work the dough and you'll be fine. Your best bet is to buy a bag of Gold Medal Self-Rising Flour and use the recipe on the back of the bag. That flour is particularly suited for biscuits. It has the added leavening, plus I think it might have a little less protein and maybe even a softer wheat. Not sure, but my biscuits are always good when I use that flour. Or even better, get your hands on some White Lily flour and use any recipe. Look for one that uses buttermilk for best results.
Louise, that sounds interesting. Wouldn't it be nice if we all had Mennonite bulk grocery stores around the corner?
Erin, glad to hear from you!! We'll try the cubed cheese next time. That reminds me of an old yeast loaf recipe where you use cubed cheese instead of shredded. Love the blobs.
Erin says
Anna, I had to make these last night after I saw your post. I had to, plain and simple. They were fantastic! I cut half of the cheese into little cubes, so there were lots of yummy blobs of melted cheese. I'm making them again on Sunday since I'm hosting a brunch. Thank you for sharing!
Ryan says
I need to get over my fear of biscuit making so I can make these, haha. They sound awesome!
Anna says
The Red Lobster one is pretty good, but most of the copy cat versions start with Bisquick. I like making my biscuits with flour and whatever else is on hand (though I do use Bisquick for impossible pies!).
Sue says
Thanks for the mention of the chili. I made it for dinner tonight. When I read your post this morning I didn't know what I was going to make for dinner but I had all of the ingredients on hand. The meat was in the freezer so I got it out right away so it would be thawed in time to use. The chili was very good! Very different from my usual chili. My husband made his Mom's recipe for Kentucky cornbread. Not something I'm wild about, but he likes it.
vanillasugarblog says
i adore cheesy muffins.
and love the cheesy scones even more.
what's that famous copycat recipe that everyone loves? red lobster or something?
Chewthefat says
I'm 'collecting' good cheese bread and cheese baked goods recipes--I have a friend who loves cheese bread! But I always have a question about serving cheesy stuff--would these be good cold? I'm always paranoid that cheese breads don't taste very good cold as leftovers. Of course, I could make a half batch, too, but I often give people a fair-sized serving if I'm bringing stuff to dinner so that they will have some left over for the rest of the week.
Katrina says
I often decide what's for dinner when I've made some rolls or bread or something (you know, because I'd rather bake than cook).
Karen says
Plus powdered milk increases the protein in the biscuits. Cornell University has a wonderful bread baking book that I gave my mom a few years ago, It has all kinds of science information with different recipies to enhance the nutritional value in breads.
I LOVE cheese in biscuits and rolls. Our family favorite is a sourdough bun with cheddar cheese in. My sister makes it every year for the holiday meals, some with all-purpose white flour and some with whole wheat.
Louise says
I thought I remembered that nonfat dry milk has the added benefit of keeping baked goods fresh. This is a quote from the Carnation site "It has a binding effect on flour protein, enhancing the strength & structure of baked goods, while helping them retain moisture and keep fresh longer."
Meg @ My Chocolate Covered Life says
I have been looking for a great cheese biscuit recipe. Someone suggested Red Lobster's cheese biscuits, but these look great!
Sue says
These look and sound wonderful! I'm going to have to give powdered milk for baking a try again. I used to be so hyper sensitive to the taste of it that I stopped using it.