Cheesy, Cheesy Cheese Biscuits

shredded cheese

Let’s face it. If it isn’t sugar, then the next best thing, cheese, will be the death of me yet. It’s not like I sit up and indulge in a plate or bowl of either, but I’ll go the distance for a dessert and feel no shame at hoarding a delectable treat; get your own! As far a cheese, it is great on pizza, in macaroni cheese, and can pretty much make anything that has a mediocre taste, a lot more appetizing.

let's eat cheese biscuits

Well, these biscuits are neither mediocre nor do they need anymore taste because they are very appetizing and so cheesy delicious. Although I am always talking about cooking and eating at home, the reason I even decided to make these was because of a cheese biscuit made at a restaurant we occasionally frequent.

There are not a lot of restaurant choices when you live far away from a major city. What I have found is that once you arrive in those “big” cities, there always seems to be a Red Lobster and The Olive Garden. I actually prefer The Olive Garden and its Tiramisu and would rather eat there before going to Red Lobster, but nothing beats the cheese biscuits at Red Lobster. Do you have a restaurant favorite?

My mom found this recipe a while ago and kindly asked me to whip up a batch for one of our family get-togethers. Before we moved, she was able to partake in one batch, but since then, there have been several more batches made and all I can say is that I wish I had made her more. They taste really good without butter and you can kind of get that Paula Deen feel, if you’re into that, when you lather them in butter. I just take them as they are and keep going and it is a mighty delicious road.

When cooking a recipe, I like for my ingredients to be ready when it is time to add them. I always cut and chop everything that needs it, sift any dry ingredients, and in this recipe shred the cheese before it’s requested. So shred the cheese and set aside.

flour for cheese biscuits

Add flour in your mixing bowl.

cheese biscuits

Next, it’s time for the baking powder.

cheese biscuits

The baking soda follows.

thyme for cheese biscuits

Yah know. It just pains me to use dried herbs, but sometimes, that’s just what you have to do. Come this summer, I will have plenty of fresh herbs around the house. I just can’t wait. Anybody want any fresh basil because it just never quits? I am using thyme here, but these biscuits would taste great with rosemary and even basil. I haven’t tried it, but my suggestion to you is to just go “herb wild.”

cheese biscuits

The pepper is next. I can’t recall if I really taste the pepper in this recipe. The next time I make them, I am going on a pepper taste adventure to see if I can find the flavor. Having a sensitive tongue is a great way to figure out mystery ingredients in a recipe. I am going to work on training my tongue.

salt for cheese biscuits

Add the salt and sift the dry ingredients. Salt is one seasoning I have no problem detecting. I like the flavor, but am cautious about it in my cooking and also with products I buy at the grocery store. Read your labels and keep the sodium low.

butter for cheese biscuits

Okay, I just can’t help you here. I go from a sodium warning to laying out a stick of butter. At least it isn’t margarine. Chop the butter into squares so it will break up more easily in the dry ingredients.

cheese biscuits

Add the butter to the dry ingredients.

mixing dry ingredients for cheese biscuits

Mix, mix, mix, mix, mix.

coarse meal for cheese biscuits

The mixture will be like a coarse meal. Keep mixing until most of the butter chunks are gone.

cheese for cheese biscuits

Add the cheese and mix until coated. There really isn’t a need to add more cheese than what is called for in this recipe unless you’re just a cheese freak. I’m not calling names, but just letting you know that the listed amount makes these biscuits quite cheesy.

milk for cheese biscuits

Slowly add the milk. The dough starts getting a little mushy, but it holds up pretty well. If it is too loose, then add a little (just a little) more flour.

dough for cheese biscuits

Grabbing a little dough by hand will not do for me. I use a ½ cup measurer to scoop out each biscuit because I’m a very anal person.

dough rolled for cheese biscuits

I scrape it into my hand and get ready for the roll and pat.

rolling dough for cheese biscuits

I roll and pat the biscuits into a nice little round ball. My biscuits may not always come out perfect looking, but it isn’t because I don’t give them a great start.

cheese biscuits ready to bake

Place them on your baking pan. They don’t expand so, the size you see is the size you get. This means you can also place them close together on the pan.

delicious cheese biscuits

Yes. They are just as good as they look. You might also enjoy these beside a bowl of Smooth Minestrone and Pesto Soup.


Adapted from Prevention Magazine

2 1/2 cups flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
  1/4 teaspoon salt
1/4 cup butter
12 oz. cheddar cheese
1 1/3 cup milk

How You Do It:

1.   Pre-heat oven to 400 degrees.
2. Shred cheese and set aside.
3. Add flour to your mixing bowl.
4. Add baking powder.
5. Add baking soda.
6. Add the thyme or desired herb.
7. Add the pepper.
8. Add the salt.
9. Whisk the dry ingredients.
10. Cut the butter into slender slices and add it to the dry ingredients using a mixer or pastry cutter.
11. Add cheese and toss until completely coated.
12. Add milk and blend well into dough.
13. scoop, roll, and pat dough into desired biscuit sizes. and place on baking pan.
14. Bake and eat.

Related Posts Plugin for WordPress, Blogger...

You can follow any responses to this entry through the RSS 2.0 feed.
You can leave a response, or create a trackback from your own site.

8 Responses to “Cheesy, Cheesy Cheese Biscuits”

  • Comment from Adrienne

    I want those biscuits! Right now! I will have to make those at some point soon (I’ll let you know how they turn out)


    Get crackin’ because they are really easy to make. You could probably get your girls to help you and the dough isn’t as messy in hands as it looks. So clean-up wouldn’t be a nightmare.

    Let me know if you try them and what you think.

  • Comment from Rana

    These look delicious! Save me one I’m on my way to come get it.:)


    Party over at my house! Let me know and I’ll be sure to have some fresh out of the oven just for you.

  • Comment from Cat

    The Tiramisu at Olive Garden is one of my favorites too. I’ve never been to a Red Lobster though, the smell of all the seafood in there would send me out the door gagging and gasping for fresh air.

    And I’ve ever tried to make biscuits at home but these sound so easy! What is that attachment you’re using for mixing the dry ingredients? I have a dough hook but it doesn’t quite look like that.


    No seafood for you? What am I going to do w/you? I guess you would be easy to cook for because at least I would know what you don’t like.

    These biscuits are really easy to make. I used the hook for the dry ingredients in preparation for thick dough and it was over-kill. Just use the regular blade for the dry ingredients and the only reason I used the hook w/the cheese is because I didn’t want it to get all mushy. The regular blade is just fine for the whole recipe.

  • Comment from Yvonne

    Oh,girlie, I love you, but my diet is giving you the evil eye. I have to give this a try. The pictures are great too. I’m so excited to give this a try. Thanks for the recipe.

    I do apologize (only a little – hee, hee). I love you too and send a smack-down to your diet, at least, until you try one of these. After that, you’ve got to jump back on board. Hey, you can always do a few extra sit-ups or run around the block; twice for each biscuit you eat.

  • Comment from Keya

    Oh I love these, is it Red Lobster that makes wonderful Cheese Biscuits. I forget it’s been so long. I’m definately going to try these out.


    Yes, it is Red Lobster that makes cheese biscuits, but these are a lot better than those. This recipe is less decadent (not a lot of salt and not too greasy).

    You were asking about the pancake recipe I use. I shared it a few weeks ago. Try it because I think you may like it.

  • Comment from Becky

    looks delicious!

  • Red Lobster covers their biscuits with the scampi sauce just before they’re served. Yum, your biscuits look divine! You’re right – Cheese makes anything better. I also have a cheese hoarding problem :)


  • Comment from Amy

    Wow these look so good. I am going to try this recipe today to go along with Sunday dinner!

Leave a Reply

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge

about M&HM Subscribe to M&HM Follow M&HM on Twitter Like M&HM on Facebook contact M&HM Amazon Store