It’s mid July and we’re having a Polar Vortex?!
I prefer to think of it as outdoor air conditioning.
Who can complain when we’re able to throw open the windows during the day and appreciate cooler evenings.
These cooler nights make it possible for us to enjoy a roasted chicken dinner one night followed up by homemade chicken soup the next evening.
A hearty homemade chicken soup is a pretty complete meal in itself, but there’s nothing like a good homemade biscuit to accompany all that soupy goodness.
For some time, I’ve been thinking I’d like to make cheesy biscuits. Cheesy in that I’m adding cheese…not in goofy or cheap. 😉
I have a biscuit recipe that I really like and also adapt slightly for shortcake by adding sugar and extra milk. I started with that basic recipe and tweaked it to create these super yummy Cheesy Supper and Breakfast Biscuits.
Why did I call them Cheesy Supper and Breakfast Biscuits?
They were so good, we knew we wanted to sink our teeth into them again. Our cheesy biscuits made the perfect bacon and egg sandwich. Oh my goodness….they were more delicious than I had even imagined.
Whether you want a light and fluffy cheesy biscuit to accompany your meal, or to make your favorite breakfast sandwich, these are extraordinary!
Cheesy Supper and Breakfast Biscuits
Makes: dozen 3 inch drop biscuits ~ Preheat oven to 425 degrees
Ingredients and Method
- 2 cups Flour
- 1/2 – 3/4 teaspoon Paprika
- 1 teaspoon Chives
- 1 teaspoon Sugar
- 2 heaping teaspoons Baking Powder
- 1/2 teaspoon Sea Salt
Mix the above ingredients together in a large mixing bowl. (affiliate link)
- 6 tablespoons cold Butter
Slice the butter and then cut the slices in quarters. Add to the dry ingredients above. Using a pastry blender (affiliate link), cut the butter into the flour until the mixture is crumbly.
- 1 cup shredded Cheese
Mix the cheese with the ingredients above.
- 1 cup Buttermilk
(Make your own: To a one cup measuring cup add 1 tablespoon lemon juice and top off with whole milk to make 1 cup. Let sit 5 minutes. Stir well.)
- 1 Egg, beaten
With a fork, beat the egg and buttermilk together well.
Add milk and egg mixture to the bowl of dry ingredients. Add 3/4 cup for a biscuit to roll out or 1 cup for drop biscuits. Mix together with a fork until fully moistened, but do not over mix.
Using a large soup or serving spoon, drop biscuit dough on a non-stick baking sheet. (affiliate link)
Sprinkle with coarse Salt.
Bake at 425 degrees for 12-15 minutes and lightly golden.
These are cheesy biscuits. Don’t fret over having the “right” cheese. Use whatever cheese you have in the house. Sharp cheddar is great, but feel free to mix your cheeses…we did.
I didn’t set out to blog about this recipe. As usual, when I placed the biscuits on the table, I made everyone wait while I grabbed my camera. This is not a foodie post with lovely food props and all. This is just a quick suppertime share that also turned out to be a breakfast share too.
Let me know if you make these Cheesy Supper and Breakfast Biscuits.
I hope you like them as much as we do.
Update: We continue to enjoy these yummy biscuits. They’re a family favorite and more often get made into breakfast sammies for supper…. because they’re quick and easy and delicious on a day a gal wants to put on her jammies when she gets home.
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Here’s extraordinary eating!
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