Cheese Biscuits Go Great With Any Meal

Cheese Biscuits
Feel free to make your cheese biscuits whatever size you like.  I enjoy eating big ones.  I got about eight in this bun-like size.  


Sometimes, you want something different from an ordinary dinner roll, bread, or the average biscuit to go with your meal.  The recipe for my Cheese Biscuits is extremely easy to make with a delightful boost of flavor from just a bit of basil and cayenne pepper besides being a great addition to whatever you plan on serving for dinner or lunch.

You’ll love the tender, flaky texture this biscuit dough has.  However, you’ll love it even more once you taste how the cheese and the spice combo come so deliciously together in my Cheese Biscuits.

Whatever cheese from Velveeta to Cheddar that happens to be in my refrigerator at the time is the one that goes into this recipe.  Mostly, I use either Velveeta or Cheddar cheese.

Nonetheless, if you want an even cheesier tasting biscuit, you can replace the Velveeta cheese for one cup of shredded sharp Cheddar cheese.  The procedure will change slightly though.  Instead of melting the Cheddar, I just add the same grated amount to the dry ingredients along with milk and oil without cooking to form the dough.


My Cheese Biscuits


2 cups of sifted flour
3 teaspoons of baking powder, leveled
1 tablespoon of sugar
6 tablespoons of canola or corn oil
1 cup of Velveeta cheese, cut in small cubes
2/3 cup of milk
3/4 teaspoon of dried basil
1/4 teaspoon of cayenne pepper
1 teaspoon of salt

Heat your cheese with the milk and oil on your stove until the cheese melts.

Slowly add the cheese sauce to your dry ingredients that you have placed together in your mixing bowl.

Combine and then roll out on a sheet of waxed paper until the dough is about one-half inch thick before cutting with a circular cutter to form your biscuits.  You can also shape this dough into small balls with your hands, if you prefer round biscuits.

Place on a greased cookie sheet and bake in a 375-degree oven for 10-12 minutes, depending on how your oven is regulated.  The crust will start to turn a golden-brown color.  Test with a toothpick or slender knife to see if it is done.




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