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Easy
Giant Cheddar Biscuits
Prep Time:
25 minutes
Bake Time:
25 minutes
Total Time:
50 minutes
Yield:
6 giant biscuits
Ingredients
2 C. all-purpose flour
1 ½ C. (4.5 oz.) shredded Cheddar cheese
2 ½ tsp.
Clabber Girl® Baking Powder
1 tsp. salt
1 tsp. granulated sugar
5 Tbsp.
Crisco® All-Vegetable Shortening
2 oz. cream cheese
3/4 C. buttermilk + 1 Tbsp. for brushing the biscuits
Directions
Preheat oven to 400° F.
In a large bowl, whisk together flour, baking powder, salt and sugar.
Cut in shortening and cream cheese with a pastry cutter.
Stir in shredded cheese.
Add buttermilk and stir until a dough forms.
Roll out dough to 1/2-inch thickness and cut with a 3 ½ inch biscuit cutter.
Arrange biscuits on a parchment-lined sheet pan, starting in the center and working outward, with biscuits slightly touching.
Brush the tops of the biscuits with the 1 tablespoon of buttermilk.
Bake in preheated oven for 22-25 minutes or until golden brown.
Tips
These Cheddar biscuits are perfect for breakfast or lunch sandwiches!
Giant Cheddar Biscuits
Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Yield:
6 giant biscuits
Ingredients
2 C. all-purpose flour
1 ½ C. (4.5 oz.) shredded Cheddar cheese
2 ½ tsp.
Clabber Girl® Baking Powder
1 tsp. salt
1 tsp. granulated sugar
5 Tbsp.
Crisco® All-Vegetable Shortening
2 oz. cream cheese
3/4 C. buttermilk + 1 Tbsp. for brushing the biscuits
Directions
Preheat oven to 400° F.
In a large bowl, whisk together flour, baking powder, salt and sugar.
Cut in shortening and cream cheese with a pastry cutter.
Stir in shredded cheese.
Add buttermilk and stir until a dough forms.
Roll out dough to 1/2-inch thickness and cut with a 3 ½ inch biscuit cutter.
Arrange biscuits on a parchment-lined sheet pan, starting in the center and working outward, with biscuits slightly touching.
Brush the tops of the biscuits with the 1 tablespoon of buttermilk.
Bake in preheated oven for 22-25 minutes or until golden brown.
Tips
These Cheddar biscuits are perfect for breakfast or lunch sandwiches!
