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biscuits

North Carolina Cheese Biscuits

March 13, 2022 by sblades 2 Comments

The first time I saw North Carolina Cheese Biscuits on Cook’s Country’s PBS show, I thought – Wow, do they look incredible!

Now I’m wishing I’d made them a lot sooner.

Big, fluffy biscuits with a melty, cheesy middle.  And don’t forget the melted butter slathered on the golden brown top.

Big fluffy biscuit cut in half with oozing cheddar cheese.

What Makes These Biscuits So Good?

First of all you use cold butter that’s pulsed in a food processor along with a flour mixture.  This distributes the butter perfectly so it will create tender, buttery pockets throughout.

Then there’s a little more butter in the buttermilk, which blends with the flour/butter mixture to make a perfect, almost sticky dough.

And don’t forget the butter slathered on top before and after baking to get that perfect golden brown color.

So the answer is….butter!

Stack of five fluffy biscuits on a white plate.

Cook’s Country states the dough is very wet and sticky, but I didn’t find that true with mine.

I lightly floured my hands to create the round biscuit circles and the dough was very easy to handle.

After you split the dough into six portions, you flatten each portion out and stuff a giant ball of cheddar cheese into the circle.  Wrap the dough around it, pinch the bottom together and place seam-side down in the pan.

A pan full of baked biscuits with a bit of melted cheddar cheese flowing out.

When I heard about the North Carolina Cheese Biscuits, I figured they were regular old biscuits with grated cheese incorporated into the dough.

These, though, have that great middle of melted cheese instead, surrounded by the thick, tender, perfectly baked biscuit.

I’ve never had much luck making homemade biscuits, but these are incredible!  I’ll make these with the cheese, but also without because they’re so good.

Be gentle with the dough when you’re stirring it together.  The less you mess with it, the better the final biscuit.

If you don’t have a food processor, pulse the flour/butter mixture in your blender for a similar result.

Keep a watch on them while they’re baking and pull them out when the tops are golden brown.  At the high temperature, the bottoms have a tendency to get very browned, almost burned. 

If you’re concerned about the bottoms over-browning, I found that turning down the temperature to 425° helped avoid that.  Also remember to use a light-colored pan to get less-brown bottoms.

This is now my favorite biscuit recipe!  Fairly easy to throw together with a marvelous, delicious result.

Another great biscuit on my site that you may want to take a look at is Blueberry Lemon Drop Biscuits.  They’re terrific!

Stack of five fluffy biscuits on a white plate.

North Carolina Cheese Biscuits

Yield: 6
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Tender delicious biscuits surrounding melted cheddar cheese.

Ingredients

  • 8 oz. sharp yellow cheddar cheese, shredded (about 2 Cups)
  • 3 C all-purpose flour
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 4 tbsp butter, cut into 1/4" pieces, plus 3 tbsp melted
  • 1 1/2 C buttermilk

Instructions

      1. Heat oven to 500°. Grease or spray a light-colored 9" round cake pan. Take 1/3 cup of the shredded cheese and form into a tight, firm ball. Repeat with the rest of the cheese (equals 6 cheese balls).

      2. Pulse 2 1/2 cups of the flour, sugar, baking powder, baking soda, and salt in a food processor (or blender) until combined, about 6 pulses. Add the chilled butter and pulse until the mixture resembles coarse cornmeal, 8 to 10 pulses.

      3. Transfer the flour/butter mixture to a large bowl. Stir in the buttermilk until just combined (Dough will be slightly sticky and a little lumpy).

      4. Spread the remaining 1/2 cup of flour onto a rimmed baking sheet. Using a sprayed 1/2 cup dry measuring cup, transfer 6 portions of dough to the prepared sheet. Dust the top of each with a little flour from the sheet.

      5. Lightly flour your hands and gently flatten 1 portion of dough into a 3 1/2" circle. Pick up the dough circle and place 1 cheese ball in the center. Gently pull the edges of the dough over the cheese to enclose, then pinch together the seams. Shake off any excess flour and transfer to the prepared cake pan. Repeat with the remaining dough and cheese, placing 5 biscuits around the edge of pan and one in the center. (They'll spread a bit on baking.)

      6. Brush the biscuit tops with 2 tablespoons of the melted butter. Bake for 5 minutes, then reduce oven temperature to 450°. Continue to bake until biscuits are golden brown, 15 to 20 minutes longer. Let the biscuits cool in the pan for 2 minutes, then invert onto a plate. Break the biscuits apart and turn right-side up. Brush the tops of the biscuits with the leftover 1 tablespoon of melted butter. Let cool for 5 minutes, then serve warm.

Notes

The original recipe had 1/2 cup more flour to spread on the baking sheet, but I ended up throwing quite a bit of it away, so I pared it down to only 1/2 cup.

These are best the first day and served warm. Refrigerate leftovers. (The next day I split the biscuits, took out the cheese, then warmed the biscuit up for about 15-20 seconds, added a little butter and jam - awesome!)

I lowered the temperature to 425° after about 12 minutes because the bottoms were starting to get too brown. Then I baked for about 5 more minutes.

Nutrition Information:
Yield: 6 Serving Size: 1 biscuit
Amount Per Serving: Calories: 482Total Fat: 21gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 60mgSodium: 1162mgCarbohydrates: 55gFiber: 2gSugar: 5gProtein: 17g

Nutrition Values are Approximate

© Cook's Country
Category: Breads/Muffins

 

Filed Under: All Recipes, Breads/Muffins, Breakfast Tagged With: biscuits, cheese biscuits, Cook's Country cheese biscuits

Blueberry Lemon Drop Biscuits

August 16, 2021 by sblades Leave a Comment

Blueberry Lemon Drop Biscuits.  No, not actually made with lemon drops.  They’re drop biscuits that have fresh, amazing blueberries with a hint of lemon and a nice lemon glaze.

You can leave the lemon glaze off if you want a less sweet biscuit, but I prefer it.  The more lemon, the better to me.

Blueberry biscuits in a basket with yellow cloth

This recipe is adapted from an old Taste of Home book – Complete Guide to Baking.  I’ve used this book so much over the years and am still finding outstanding recipes every time I open it.  

Another amazing recipe from this same book is the soft, fluffy, lightly spiced Orange Cinnamon Bread.

These Blueberry Lemon Drop Biscuits are light and fluffy on the inside with a little bit of a crunchy exterior. 

You can use frozen blueberries, but don’t thaw them before you add them or you’ll end up with not-so-attractive purple biscuits.

One blueberry biscuit on a white plate with scattered blueberries

You make these biscuits kind of the old-fashioned way, putting the dry ingredients in a big bowl, then gently stirring in the wet ingredients.  It’s a simple method and a good lesson on how to make drop biscuits.  The end result is tender, delicious biscuits.

Another thing I like about this recipe is that it uses lemon yogurt for the moistener.  I use a tart, full-fat yogurt, and it works very nicely. 

I didn’t modify the main ingredients of this recipe much, but did change up the glaze some to make a little more.  The glaze is tart-sweet and is a great addition to the biscuits.

Blueberry biscuits with lemon glaze sitting in a basket with a blue cloth

The original recipe says you get a dozen from the batter, but I got almost 2 dozen 2″ round-ish biscuits. Some people may refer to these as scones, but the texture and flavor really is more in biscuit territory.

They’re so delicious and I accidentally ate three in the span of about 30 minutes while taking photos.

I can’t wait for breakfast so I can have some with coffee.  What a treat!

Blueberry biscuits in a basket with yellow cloth

Blueberry Lemon Drop Biscuits

Yield: 24
Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 10 minutes
Total Time: 35 minutes

Soft fluffy drop biscuits filled with fresh blueberries and topped with a lemony glaze.

Ingredients

  • 2 C all-purpose flour
  • 1/3 C sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 C (8 oz) lemon yogurt
  • 1 egg, lightly beaten
  • 1/4 C butter, melted and cooled slightly
  • 1/2 tsp grated peel
  • 1 C fresh blueberries
  • 3/4 C powdered sugar
  • 1 tbsp lemon juice
  • 1 tsp milk 
  • 1/2 tsp grated lemon peel
  • Dash of salt

Instructions

  1. Preheat the oven to 400 degrees and spray a baking sheet with cooking spray.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, stir together the yogurt, egg, and lemon peel. Drizzle the butter into the wet ingredients while stirring.
  3. Stir the wet ingredients into the dry ingredients, mixing gently. Fold in the blueberries.
  4. Drop 2 tablespoons of the batter onto the baking sheet, about 1 inch apart. Bake for 15 minutes until lightly browned. Move biscuits to a baking rack.
  5. Whisk together the powdered sugar, lemon juice, milk, lemon peel, and dash of salt until smooth. Add a little more milk if needed. Spoon the glaze over the still-warm biscuits and let set.

Notes

Taste the biscuits without the glaze if you want them less sweet. I think the glaze is terrific on them, though.

Nutrition Information:
Yield: 24 Serving Size: 1 biscuit
Amount Per Serving: Calories: 91Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 121mgCarbohydrates: 16gFiber: 0gSugar: 8gProtein: 2g

Nutrition Values are Approximate

© Taste of Home
Category: Breads/Muffins

Filed Under: All Recipes, Breads/Muffins, Fruit Tagged With: biscuits, Blueberries, drop biscuits, lemon glaze, Taste of Home recipes

Quick and Easy Puffy Pizza

September 22, 2015 by sblades Leave a Comment

 
Here’s a quick one for you on a busy weeknight or lazy day – Quick and Easy Puffy Pizza!  

This tastes like homemade deep-dish pizza to me, but there isn’t really a crust.  More like a puffed-up pizza or semi-casserole in a way.

Quick and Easy Deep-Dish Pizza

I love the thick and chewy biscuit “crust” and all of the pizza flavors without all the fuss.  And, of course, you can use any pizza ingredients you like (pepperoni would be great).  

I realize that I make many recipes from ingredients I need to use before they expire (cake mixes, fruit getting ready to go, these biscuits….), but I don’t want to waste them and heaven forbid I actually buy stuff as I need it!  Those sales are too tempting.

Anyway, I really liked this Quick and Easy Puffy Pizza and best of all, it’s very easy. Easy = good.  

It takes awhile for the all of the biscuits to get done, especially the ones in the middle. Keep your eye on them.

Quick and Easy Puffy Pizza

Quick and Easy "Deep-Dish" Pizza

Yield: 6 -8
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

The biscuits make a great crust to your favorite toppings.

Ingredients

  • 1, 12 oz can biscuits
  • Italian sausages, , out of casings
  • 1 C shredded mozzarella cheese
  • 1/2 C shredded Parmesan cheese
  • 1/4 C chopped mushrooms
  • 1/4 C thinly sliced black olives
  • 12 oz marinara sauce
  • 1/2 tsp Italian Seasoning

Instructions

  1. Preheat oven to 350 degrees.  Lightly spray a 13x9" glass baking dish with Pam or wipe with oil.  Set aside.
  2. Cut each biscuit into fourths and put into a medium bowl.  Saute the sausage meat until lightly browned and crumbly; drain the grease.
  3. Put the cooked sausage, 3/4 C. of the mozzarella, 1/4 C. of the parmesan, mushrooms, black olives, 10 oz. of the marinara sauce and seasoning into the bowl with the biscuits and lightly toss till all of the biscuits are covered and the ingredients are mixed in.
  4. Pour the mixture into the prepared dish, pour remaining 2 oz. of marinara sauce evenly on top, sprinkle with remaining 1/4 C. mozzarella and 1/4 parmesan,  and bake for 40-45 minutes, testing the middle for doneness at 40 minutes.  Serve with a fresh salad and warm marinara if desired.

Notes

Tips and Stuff:

I used Pillsbury flaky biscuits, but any type will do.

I also used Prego for the marinara - it was perfect.

I mixed the mixture with my hands so I wouldn't mush the biscuits with a spoon. I used an 8x10" baking dish, but will use a larger one next time, so the middle will cook evenly with the outside edges. Use any pizza ingredients you want - very versatile!

Nutrition Information:
Yield: 8 Serving Size: 1 piece
Amount Per Serving: Calories: 267Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 18mgSodium: 722mgCarbohydrates: 25gFiber: 2gSugar: 4gProtein: 10g

Nutrition Values are Approximate

© sblades
Category: Casseroles

Filed Under: All Recipes, Casseroles Tagged With: biscuit pizza, biscuits, easy homemade pizza, homemade pizza, pizza, puffy pizza

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Welcome!  I’m Susan and I love finding wonderful new recipes.  I hope you’ll find a few new ones here that you and your family will love. Browse around and stay a while!Save

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