Cheddar biscuits supreme

November 17th, 2008 | Written by jfolkmann | Topic: Sides

This weekend our friends had us over for dinner and they’re both big fans of biscuits. She made this recipe adapted from the Better Homes and Gardens new cookbook and now, I’m also a big fan. If you don’t work the dough too much they stay really nice and fluffy. Serve them with just about any soup or stew. I’m going to have to try them without the garlic and cheese and fill the middle with jam.

Preparation time

15m

Cooking time

15m

Difficulty

2

Serves

12

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1 teaspoon salt
• ¾ teaspoon cream of tartar
• ¾ cup butter
• 1 ¼ cups milk
• 1 clove of garlic (diced)
• ½ cup shredded cheddar cheese

Preparation

1. Preheat oven to 450F. In a large bowl combine the flour, baking powder, sugar, salt and cream of tartar. Using a pastry blender (or a fork) cut in the butter until the mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add milk all at once. Using a fork stir just until the mixture is moistened. Fold in the garlic and cheese. Don’t work it too much or you’ll take the air out making the biscuits less fluffy.

2.Using a large spoon, drop dough into 12 mounds on to a greased baking sheet.

3. Bake for 10-14 minutes or until golden. Remove biscuits from baking sheet and serve warm.

There are 25 Comments

1. Comment by gaga on the November 17th, 2008 at 11:59 pm

   
   

   Yum. I love the ones from Red Lobster so I’m sure I would love these!

2. Comment by Jazzy on the November 18th, 2008 at 1:00 am

   
   

   Very tasty!

3. Comment by shikin on the November 18th, 2008 at 1:41 am

   
   

   Hi, was just wondering, what kind of milk are you using?

4. Comment by jfolkmann on the November 18th, 2008 at 11:19 am

   
   

   You can use any type of milk you want, depending on how heavy you want the biscuits I guess. We used 2% and that worked…buttermilk would probably also taste nice.

5. Comment by Jim on the November 20th, 2008 at 1:14 pm

   
   

   Interesting that this calls for cream of tartar. Doesn’t baking powder usually contain that? Any idea why more is added?

6. Comment by degree4free.info on the November 20th, 2008 at 2:10 pm

   
   

   I used to work @ red lobster and these biscuits are almost spot on. I bookmarked this site so my mom can bake them for me hahaha

7. Comment by Susan on the November 20th, 2008 at 2:30 pm

   
   

   What are the green flecks? There’s nothing like that in the ingredient list.

8. Comment by jfolkmann on the November 20th, 2008 at 3:37 pm

   
   

   Susan – we just added some parsley. Not that important to the flavour really.

   Jim – Not sure about the tartar…anyone?

9. Comment by Kham on the November 21st, 2008 at 6:57 pm

   
   

   Sounds delicious. I think I’m gonna give it a go.

10. Comment by Dave MacLeod on the November 22nd, 2008 at 8:48 am

    
    

    I was intrigued by the cream of tartar question so went and did a bit of digging. It is there as a catalyst to speed up the action of the baking powder. Perhaps it is the relatively short baking time for this recipe that requires an even faster reaction? The best desription I found was at http://answers.yahoo.com/question/index?qid=20071125205542AAjnnJt

11. Comment by John on the November 22nd, 2008 at 6:45 pm

    
    

    These look great. I’ve got to give them a try.

12. Comment by Misty on the November 26th, 2008 at 11:48 am

    
    

    Makin’ them for Thanksgiving dinner! ;o )

13. Comment by Jamaica Bob on the November 26th, 2008 at 8:25 pm

    
    

    Wow, good stuff and so simple. Great job on this one!

14. Comment by Betty Pie on the November 26th, 2008 at 8:26 pm

    
    

    Great recipe, followed it exactly added a tiny bit of parmasion cheese just for extra flavour.

15. Comment by kari on the December 14th, 2008 at 6:18 pm

    
    

    Vinegar works in place of cream of tartar (if you dont have any as I did) You just put 3x as much:)

16. Comment by Heidi / Savory Tv on the December 15th, 2008 at 12:30 am

    
    

    Great looking recipe, I’ve bookmarked and stumbled this one!

17. Comment by Kate on the December 15th, 2008 at 11:09 pm

    
    

    Just made these for dinner tonight, and they were great! Thumbs up from the family!

18. Comment by Amber on the December 16th, 2008 at 12:52 am

    
    

    I just made these and loved them, thanks!

19. Comment by Sam on the December 18th, 2008 at 1:18 am

    
    

    This actually looks pretty good. I am going to make it and see how I go!

20. Comment by Crystal on the January 8th, 2009 at 5:25 pm

    
    

    Baking soda is a base.
    Cream of Tartar is an acid.
    Baking powder contains both of them in an amount guaranteed to balance out the reaction. Some recipes have more acidic ingredients and ask for both baking soda and baking powder. In this case, so many of the other ingredients are slightly basic, that the recipe calls for additional cream of tartar to ballance it back out.

21. Comment by John on the January 16th, 2009 at 10:09 pm

    
    

    I just made these for the first time tonight. They are quick and easy, and REALLY good! Thanks!

22. Comment by Bonny on the February 15th, 2009 at 4:33 pm

    
    

    I just made these and though mine don’t look nearly as appetizing as the picture, they were DELICIOUS.

23. Comment by UK Foodie on the May 18th, 2009 at 12:14 pm

    
    

    These look and sound delicious, will be trying out the recipe for sure!

24. Comment by Cheddar Biscuits « The Kitchen Studio on the January 20th, 2011 at 3:54 pm

    
    

    [...] Today’s recipe comes from Folkmann.ca. [...]

25. Comment by home chef on the May 3rd, 2011 at 7:39 am

    
    

    this looks absolutely amazing.
    i’ll surely try this at home.

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