Thursday, June 9, 2011

Easy Cheesy Biscuits

I have a confession to make.  My name is Vicki V. and  I'm a recipe hoarder.

I literally have thousands of recipes that I have clipped over  the years.  I also collect cookbooks and probably have somewhere between 50 and 100.  Really?!  How many recipes can one person make in a lifetime?  I think it's a generational curse, because my mom suffers from this sickness, too.  As my teenage daughter says, our family just loves food--talking about it, cooking it, eating it.  Guilty as charged.

Well, I was looking at the local newspaper's food section a few weeks ago (I can't help myself!) and saw a cheese biscuit recipe that the writer claimed would be passed down through the generations.  The hook worked:  I HAD to make it to see if it lived up to the hype.  It did.  These little golden nuggets are tender and flaky.  They remind me a little of the cheese biscuits from Red Lobster only better.  They are made with ingredients most people have on hand and are super easy to make.  They are very rich, though, so exercise a little self-control or you might regret it later! :)  My daughter loves them, so I guess this recipe will be passed down to her!

Easy Cheesy Biscuits
(click here to print)

8 oz. freshly grated sharp cheddar cheese
1 cup butter, melted (no substitutes!)
1 cup sour cream (use full-fat if possible--light will result in a different texture)
2 cups flour
1 Tbsp. baking powder
1 tsp. salt (if using salted butter, cut this to 1/2 tsp.)

Preheat oven to 425 degrees. Mix all the ingredients together until just combined, and spoon into greased or non-stick mini muffin pans (I used a 1 oz. scoop to portion these out). You will have about 3 dozen in total.

Bake for 10 minutes or until the biscuits are golden brown. Remove from oven and cool in the pans for 5 minutes.  Remove from the pans and serve immediately (best) or cool to room temperature.

These can be prepared ahead and frozen for up to a month. Thaw on the counter, and reheat wrapped in foil for 10 minutes or until warmed through. 

I served these with skillet-fried catfish (in place of the more traditional hush puppies) but they would also be fabulous with soup and/or salad.  I also think they're delicious on their own as a canape with a little hot pepper jelly on them.

Linking to:

Miz Helen’s Country Cottage


clutterholic said...

These sound easy and delicious! That's just my style! Thanks for including the freezing/reheating instructions, too. We've got a baby on the way and we're trying to learn as much about "freezer cooking" as we can. I'm going to add this on my list of things to try next week!

Miz Helen said...

Hi Vicki,
We just love hot biscuits and your cheesy biscuits look delicious. We would really enjoy them. Thank you so much for sharing with Full Plate Thursday, have a great week end and come back soon!
Miz Helen

Gypsy Heart said...

Hmmmmm, wish I had these right now! Thanks so much for sharing.

Hope you have a great weekend! Stay cool ~ it's wayyyyy too hot here.


KB and Whitesnake said...

Yum! My mouth is watering.

Lisa said...

Hi Vicki V. my name is Lisa S. and I am also a recipe hoarder!!! I just recently went through all my recipes (when I was compiling a couple of binders as a gift for my niece) and threw away so many, and am enjoying my collection so much more now. I mean how many recipes do I actually need for spinach artichoke dip? But pretty much all of your recipes I have to print because they look so good! (Like the Asian Boiled Shrimp & Mayo!) I will definitely make these biscuits too! Thanks for sharing.

Melissa said...

These look so yummmy! Im going to keep them in mind to fix soon. thanks so much for sharing.
I found you thru Full Plate Thursday. =)

The Polka Dot Closet said...

OK, I took the hook too an heirloom recipe, I printed it off. I do a Christmas brunch for girlfriends every year and I think this will be perfect. I am your newest follower thanks for stopping by.