Homemade biscuits make any meal more special, and they are not hard or time consuming to make. Making these flaky, cheesy, Cabot cheddar cream homemade biscuits takes just 30 minutes from start to finish!

A strange, wonderful feeling comes over me when I take the first bite of warm homemade biscuits. It cannot be explained in words. It must be experienced to be fully understood.

I was recently given a gift of cheese from the great folks at Cabot Creamery. They expected nothing in return for it, but I felt like it would be an injustice to use it in a recipe and not share it with you.

I decided to head over to their website to see what other people have made with their Cabot Creamery cheese. I knew what sounded good to me, but I wanted to try out a fan favorite recipe. Something that was a hands down winner. That is how I came to find a recipe for one of the best homemade biscuits I have ever eaten:  Cheddar Cream Biscuits.

The biscuits are delicious alongside a warm bowl of soup or chili, or as a delicious breakfast sandwich, when filled with eggs and bacon.

To round out this great recipe, I used some of my favorite pantry staples, including King Arthur Flour and Clabber Girl Baking Powder.  These quality ingredients, combined with Seriously Sharp white cheddar cheese from Cabot were destined to create deliciousness.

This is Cabot’s recipe as it appears on their site. I made absolutely no changes to the ingredients used.

The only thing that might make these homemade biscuits tastier is a light brushing of melted butter and a sprinkle of freshly cracked black pepper on top after you bake them.

Heather Tallman

Serving Size 1 biscuit

Cheddar Cream Homemade Biscuits

Flaky homemade biscuits filled with creamy cheddar cheese and heavy cream instead of milk or butter.

15 minPrep (inc. refrigeration & rest time)

15 minCook Time

30 minTotal Time

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Ingredients

• 2 cups unbleached all-purpose flour (I used King Arthur)
• 2 teaspoons baking powder (I used Clabber Girl)
• 1/2 teaspoon salt
• 4 ounces Cabot sharp cheddar cheese, finely diced (I used Seriously Sharp)
• 1 1/2 cups heavy cream

Instructions

1. Preheat oven to 450°F.
2. Grease a baking sheet with butter, non-stick spray, or silicone baking mat and set aside.
3. Into large bowl, sift flour, baking powder and salt. Stir in cheese. With fork, stir in cream a little at a time until no dry bits remain and dough has formed (you may not need all the cream).
4. Turn dough out onto lightly floured work surface and knead about 6 times. Roll or press dough into 3/4-inch-thick circle.
5. Cut out rounds with floured 2 1/2-inch cutter or inverted drinking glass, pressing scraps together to cut additional biscuits. Alternatively, cut circle into 10 wedges.
6. Place biscuits 1 inch apart on prepared baking sheet. Bake for 12 to 15 minutes, or until golden brown.

Cuisine: Bread | Recipe Type: Biscuits

Important Notes

Recipe used with permission from Cabot Creamery’s website.

7.6.6

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https://basilmomma.com/2017/03/cheddar-cream-homemade-biscuits.html/

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