Whipped up in one bowl, baked to golden perfection and topped with garlic butter, these Whipping Cream Cheddar Biscuits are easy and delicious!
So, these Whipping Cream Cheddar Biscuits – they’re not like the “Cheddar Bay Biscuits” from the “National Chain Restaurant that Is Named After a Specific Color of Crustacean”…and they’re not buttermilk biscuits, either…
It’s like a biscuit and a scone had a cheddary baby…
And basted it with garlic butter…
Whipping Cream Cheddar Biscuits are ever so slightly crispy on the bottom, soft and pillowy on the inside, and they’re just the right texture for dipping in soup or for topping with gravy.
Plus they freeze beautifully (before or after baking) so you can whip up a batch and put some away for a rainy day.
Key Ingredients
- All-Purpose Flour – All-purpose flour gives these biscuits structure, without weighing them down too much. Whole wheat flour will make the biscuits too dense/heavy, so stick with the AP for this recipe.
- Cheddar Cheese – I used your average, run-of-the-mill, grocery store sharp cheddar cheese when I developed this recipe…it’s accessible, easy to find, and melts better than harder, aged cheddars. Also, I prefer to shred my own, but you’d probably be ok with a pre-shredded cheese as well.
- Heavy Cream – Instead of cutting in butter or shortening, this recipe relies on heavy cream to provide both moisture and fat. This does alter the texture a bit (so does the cheese) – it’s somewhere between a biscuit and scone. Not as flaky as some biscuits out there, but not as dry as a scone.
- Baking Powder – Just a quick reminder here to grab the baking powder NOT the baking soda. (We’ve alllll been there…)
The Process
First up – shred the cheese! Set aside.
In a large mixing bowl, combine all of the biscuit ingredients.
In a small bowl, make the garlic butter.
Once these golden beauties are out of the oven, brush on the garlic butter and if you’re feeling extra fancy, hit ’em with a little sprinkle of flakey salt.
Done!
Whipping Cream Cheddar Biscuits
Equipment
- Large Mixing Bowl
- Cheese Grater Optional
- measuring cups
- measuring spoons
- Baking Sheet
- Parchment Paper Optional
- Biscuit Cutter or Knife
Ingredients
- 8 ounces Cheddar Cheese shredded
- 4 cups All-Purpose Flour spooned and leveled
- 2 Tablespoons Baking Powder
- 1 teaspoon Table Salt
- 2 Tablespoons Granulated Sugar
- 2 ½ cups Heavy Cream
- 2 Tablespoons Butter melted
- ½ teaspoon garlic powder optional
Instructions
- Preheat oven to 425°F. Lightly grease a baking sheet, or line with parchment paper.
- Using a cheese grater, grate an 8oz block of cheddar until fully shredded. Set aside.
- Combine flour, baking powder, salt and sugar in a large bowl.
- Add shredded cheese and toss to coat with flour mixture.
- Add whipping cream and stir with a fork until the dry ingredients are just moistened.
- Turn dough out onto a floured surface. Knead lightly no more than 10 times, being careful to not over work the dough.
- Roll or pat dough to ¾” thickness and cut with a biscuit cutter. Alternatively, you can form the dough into a square and cut into square biscuits using a knife.Place biscuits on prepared sheet pan about 1 inch apart.
- Bake for 12-15min or until golden brown. (Baking time may vary depending on size and thickness of biscuits.)
- In a small mixing bowl, combine melted butter with garlic powder.
- Once biscuits have cooled slightly, brush biscuits with melted butter.
Notes
Looking for more breakfast baking recipes?
Banana Nut Bread Cinnamon Rolls
