{guest recipe} Cheese Biscuits from Dinner with Julie

February 23, 2011

Dinner with Julie Cheese Biscuits

I’m so excited to introduce my second guest poster, Julie of Dinner with Julie. I met Julie through The Family Kitchen, but followed her writing long before that because she is, plain and simple, a fabulous writer. Julie is also funny, creative and incredibly knowledgable. You do not want to mess with this woman in the kitchen! Oh. And her recipes are killer, one after the other. Think Spaghetti Carbonara with Caramelized Onions and Nutella Samosas. See, told you. So without further ado…


Hey all! I’m so happy to be a guest blogger here while Stacie sneaks away for some fun – I’ve never been a guest blogger anywhere before, so I’m not really sure how to start. Maybe I’ll just get straight to it.

As I type this, I have just downed three warm cheese biscuits for dinner. Not a good choice, I know – it’s the result of getting in late and hungry, having not eaten enough over the course of the afternoon. And warm biscuits, straight from the oven, especially those studded with melting globs of cheddar, are my undoing. (If I could only get John Cusack to serve them to me.)

I firmly believe that everyone should be able to make a biscuit. Moms and Dads should teach their kids how to make a biscuit just as they teach them to ride a bike or skate. If you can turn out a decent biscuit, you’ll always be well fed, and will possess the ability to make people very happy. In the morning you can add sugar and berries or raisins to your biscuits, or an egg to make scones, or cheese for something savory to go with soup or chili or to split and fill with pulled pork. And there’s not much better than the smell of biscuits baking. Wait, there is – eating them while they’re still warm.

We baked a batch of these tonight, and managed to save leftovers to tuck into lunchboxes tomorrow.

Cheese Biscuits
(One Hungry Mama says that you can share these with finger food eaters 8+ mos)

You can get away with using about half the fat, if you like – 2 tablespoons of each – but you may have to bump up the milk just a bit. These would also be fab with bits of chopped, cooked ham and green onion stirred in. Add it to the dry ingredients before adding the milk.

2 cups all-purpose flour (or use half all-purpose, half whole wheat)
1/2 cup grated sharp cheeses
1 Tbsp. baking powder
1/4 tsp. salt
1/4 cup butter
1/4 cup canola or olive oil
3/4 cup milk (any kind – 1%, 2% or cream)

Preheat the oven to 400F. In a bowl or food processor, combine the flour, cheese, baking powder and salt. Add the butter and oil and pulse or stir with a fork or pastry blender until crumbly, with bits no bigger than the size of a pea. If you’re using a food processor, dump the mixture out into a bowl.

Add the milk and stir just until the dough comes together. Pat into a 1″ thick circle on a baking sheet that has been sprayed with nonstick spray, and cut into 8 wedges. If you like, brush the tops with a little milk (this will make them brown nicely). Pull them apart, spacing them at least 1″ from each other on the sheet, and bake for 20 minutes, or until golden.

Makes 8 biscuits.

One Response

  1. These look so good! Cheese+biscuits? You can’t go wrong!

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