Cabot Cheddar Cream Biscuits

  • Total: 55 min
  • Prep: 25 min
  • Inactive: 15 min
  • Cook: 15 min
  • Yield: 10 servings (1 biscuit each)
Save Recipe

Ingredients

2 cups King Arthur Unbleached All-Purpose Flour

2 teaspoons baking powder

1/2 teaspoon salt

4 ounces Cabot Sharp Cheddar, finely diced (about 1 cup)

1 1/2 cups heavy cream

Directions

  1. Place rack in upper third of oven and preheat oven to 450 degrees F. Butter baking sheet and set aside.
  2. Into large bowl, sift flour, baking powder and salt. Stir in cheese. With fork, stir in cream a little at a time until no dry bits remain and dough has formed (you may not need all the cream).
  3. Turn dough out onto lightly floured work surface and knead about 6 times. Roll or press dough into 3/4-inch-thick circle. Cut out rounds with floured 2 1/2-inch cutter or inverted glass, pressing scraps together to cut additional biscuits. Alternatively, cut circle into 10 wedges.
  4. Place biscuits 1 inch apart on prepared baking sheet. Bake for 12 to 15 minutes, or until golden.

Sausage-Cheddar Biscuits

Macaroni and Cheddar Cheese

Instant Pot Baked Potatoes with Broccoli and Cheddar

Sour Cream Noodle Bake

White Cheddar Gougeres, Apple Pulp, Prosciutto and Sage

Broccoli-Cabot Cheddar Soup

Cheddar Biscuits

Cheddar Biscuits