Paula Deen Famous Cheddar Biscuits

Paula Deen Famous Cheddar Biscuits take 24 minutes and three ingredients, biscuit mix, cheddar cheese and buttermilk, to make a cheesy drop biscuit with a crisp, golden crust. It's an easy Southern cheese biscuit recipe for Sunday dinner, holiday brunch or potluck, and it's a no-roll, no-cutter bake.

Stir the dough gently, only until the mix and cheese come together. Overmixing makes the biscuits tough and dense instead of light and tender.

Paula scoops the dough with a round ice cream scoop and sets the biscuits close together on the pan. That keeps them rounded and tall, so you skip the rolling pin and the biscuit cutter completely.

Paula Deen Famous Cheddar Biscuits

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

14

minutes

Calories

150

kcal

Grated cheddar bakes into the edges of these drop biscuits, so the outside turns crisp and lacy while the inside stays soft. Scooping the dough instead of rolling it keeps the whole recipe quick.

Ingredients

• Ingredients:
  

• 1 box Paula Deen Original Recipe Biscuit Mix
  

• 2 cups grated cheddar cheese
  

• 2 cups milk or buttermilk
  

Directions

• Preheat the oven: Preheat your oven to 350°F. Get the pan ready while it heats so the biscuits can go straight in.
• Mix the dough: Combine 1 box biscuit mix, 2 cups grated cheddar cheese and 2 cups milk or buttermilk in a large bowl. Stir gently, just until the dough comes together, because overmixing makes tough biscuits.
• Scoop the biscuits: Scoop the dough with a round ice cream scoop or a spoon. Place the biscuits close together on the pan so they support each other and rise tall.
• Bake until golden: Bake for 12 to 14 minutes. They're done when the tops and edges turn golden brown.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO medium cookie scoop, Nordic Ware half sheet pan. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use buttermilk instead of regular milk?

Yes, the recipe calls for milk or buttermilk, so either one works. Buttermilk gives the biscuits a slight tang and a tender crumb, while regular milk keeps the flavor milder.

What kind of cheddar works best in these biscuits?

Sharp cheddar gives you the most flavor, since the biscuit mix itself is mild. Grate it yourself from a block if you can, because it melts into the dough better than pre-shredded cheese.

How do I store leftover cheddar biscuits?

Keep them in an airtight container at room temperature for a day, or in the fridge for up to 3 days. Warm them in a 350°F oven for a few minutes to bring back the crisp edges.

Can I make these without an ice cream scoop?

Really, a regular spoon works fine. The scoop just gives you evenly sized, rounded biscuits that bake at the same pace.

Why did my cheddar biscuits turn out tough?

Overmixing is the usual cause, since working the dough too much develops gluten. Stir only until everything comes together and a few streaks of mix are fine.