Green Chile Cheddar Biscuits (2024)

FAQs

What is the secret to biscuits? ›

Use Cold Butter for Biscuits

For flaky layers, use cold butter. When you cut in the butter, you have coarse crumbs of butter coated with flour. When the biscuit bakes, the butter will melt, releasing steam and creating pockets of air. This makes the biscuits airy and flaky on the inside.

The two keys to success in making the best biscuits are handling the dough as little as possible as well as using very cold solid fat (butter, shortening, or lard) and cold liquid.

Pairings. Buttery & seasoned Cheddar Bay Biscuits® … but make them croutons. Top your salad, soup or casserole, or simply eat them by the handful.

PLACE frozen biscuits 2 inches apart on ungreased cookie sheet. Bake until golden brown: 1 to 6 biscuits for 15 to 19 minutes*; 7 to 12 biscuits for 18 to 22 minutes. (Biscuits will not rise as high.) *For nonstick cookie sheet at 350°F, bake 1 to 6 biscuits for 17 to 21 minutes, 7 to 12 biscuits for 20 to 24 minutes.

White wheat in general is around 9-12% protein, while the hard reds are 11-15%. As far as brands of flour, White Lily “all-purpose” flour has been my go-to for biscuit making. It's a soft red winter wheat, and the low protein and low gluten content keep biscuits from becoming too dense.

If it seems too dry, add a little more milk, a tablespoon at a time. You don't want the dough too wet, though; it should be just moist enough to barely hold together. On a lightly floured surface, gently roll the dough out to 1 inch thick, using a little more flour as needed to keep the dough from sticking.

But if you chill your pan of biscuits in the fridge before baking, not only will the gluten relax (yielding more tender biscuits), the butter will harden up. And the longer it takes the butter to melt as the biscuits bake, the more chance they have to rise high and maintain their shape. So, chill... and chill.

Buttermilk adds a tangy flavor to the biscuits and makes them slightly more tender.

The bread flour is necessary because, for flaky layers, you need more gluten, or protein, in the biscuits. Some shortening is used for more tender biscuits; since these biscuits are handled more, they need a different fat combination to make sure they aren't tough. Bread flour biscuits require an especially light hand.

The best side dishes to serve with Cheddar Bay Biscuits are scrambled eggs, pulled pork, bacon, gravy, chicken pot pie, clam chowder, grilled cheese sandwich, shepherd's pie, fried chicken, and lobster bisque Do you agree?

What pairs well with cheddar biscuits? ›

Baking Powder: For a biscuit that is airy and flaky, baking powder is key! Garlic Powder: Garlic is a must for that perfect savory flavor in your Cheddar Bay biscuits! Salt: Enhances overall flavor. Buttermilk: Buttermilk is what makes these biscuits so rich and soft!

Baking biscuits directly from frozen also keeps the biscuits from spreading and flattening out. Having frozen biscuit dough ready to go in the freezer also means you can bake as many or as few biscuits as you want, whenever you want. So many wins!

How to Store. Cheddar biscuits may be stored at room temperature in an airtight container for up to 2-3 days depending on the humidity of your kitchen. For longer storage, place leftover biscuits in an airtight container and keep in the refrigerator for 4-5 days or in the freezer for up to 1-2 months.

To thaw and reheat a single frozen biscuit, scone or shortcake in the microwave or conventional oven, use the directions below: For microwave oven, microwave on HIGH for 10 to 30 seconds. For conventional oven, place foil wrapped package in a preheated 300°F oven.

Buttermilk adds a tangy flavor to the biscuits and makes them slightly more tender. Butter: We use salted European butter in this recipe. It will work with unsalted or salted butter. I like the extra saltiness of salted butter, but you can reduce the salt to 3/4 teaspoon if you prefer.

For super light, crumbly biscuits try grating or pushing the yolks of hard-boiled eggs through a sieve into the biscuit dough. This increases the fat content and slows down the development of gluten. Cookie recipes on the other hand are more likely to contain eggs. Adding moisture as well as binding the mixture.