Paula Deen Cheese Biscuits

Paula Deen Cheese Biscuits turn self-rising flour, sharp cheddar and buttermilk into soft, golden drop biscuits in 25 minutes. Try these easy Southern cheese biscuits for Sunday dinner or holiday brunch, since it's a no-roll recipe that skips the biscuit cutter.

Stir the buttermilk in all at once and stop as soon as the flour disappears, because the recipe says not to over stir. Mix it longer and the dough turns tough instead of tender.

Paula drops the dough from a spoon or ice cream scoop instead of rolling and cutting, so there is no flouring the counter. She also brushes the tops with melted butter, which gives these biscuits their shiny, golden finish.

Paula Deen Cheese Biscuits

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

16

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

150

kcal

Cutting the shortening into the flour until it looks like cornmeal keeps these biscuits tender. Sharp cheddar melts into the dough and the butter-brushed tops bake up golden and a little crisp.

Ingredients

• 1 cup buttermilk
  

• 1/4 stick melted Butter
  

• 3/4 cup grated sharp cheddar cheese
  

• 1/3 cup shortening
  

• 1 teaspoon sugar
  

• 1/2 teaspoon salt
  

• 1 teaspoon baking powder
  

• 2 cups self rising flour
  

Directions

• Preheat the oven: Preheat the oven to 350°F. Then grease a baking sheet well so the cheesy bottoms release cleanly.
• Mix the dry ingredients: Mix 2 cups self-rising flour, 1 teaspoon baking powder, 1 teaspoon sugar and 1/2 teaspoon salt in a medium bowl with a fork. Everything should be evenly combined before the fat goes in.
• Cut in the shortening: Cut 1/3 cup shortening into the flour mixture until it looks like cornmeal. Then stir in the 3/4 cup grated sharp cheddar cheese.
• Add the buttermilk: Pour in 1 cup buttermilk all at once and stir just until blended. Don't over stir, since the dough should stay shaggy and soft.
• Scoop the dough: Drop the dough by tablespoonfuls onto the greased baking sheet, or use an ice cream scoop. That way you skip rolling and cutting entirely.
• Brush with butter: Brush the tops of the dough with the 1/4 stick melted butter. It soaks in while the oven finishes heating and helps the biscuits brown.
• Bake the biscuits: Bake for 12 to 15 minutes. They're ready when the tops are golden, and you'll get about 16 to 20 biscuits.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO 4-sided box grater, OXO medium cookie scoop. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular flour instead of self-rising flour?

Yes, but you need to add the leavening yourself. For each cup of all-purpose flour, stir in 1 1/2 teaspoons baking powder and 1/4 teaspoon salt, then follow the recipe as written. Keep the extra teaspoon of baking powder the recipe already calls for.

How do I store leftover cheese 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 so the outsides crisp up again.

Can I make the dough ahead of time?

I wouldn't, because the baking powder and buttermilk start working as soon as they meet. For best rise, mix the dough right before baking. You can grate the cheese and measure the dry ingredients ahead of time.

What can I use if I don't have buttermilk?

Stir 1 tablespoon of lemon juice or white vinegar into a cup of regular milk and let it sit for 5 minutes. It won't taste exactly the same, but it gives the acidity the dough needs to rise.

Why are my biscuits tough or flat?

Over stirring is the usual cause, since it builds gluten and squeezes out the air. Stir only until the flour is wet, and use fresh baking powder so the biscuits puff up in the oven.