3-Ingredient Cheese Biscuits - The Big Man's World ® (2024)

FAQs

What is the secret to an excellent biscuit? ›

The secret to the best biscuits is using very cold butter and baking powder.

Shortening, coconut oil, and lard are all 100% fat. They contain no milk solids or sugars, so they don't caramelize in the same way. Still tasty, just less golden brown. This preliminary finding of what adjusting fat in biscuits can do is exciting, but it's also just the beginning.

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.

Cold butter is less likely to mix into the flour and it will more easily form large flakes in the dough, which will lead to beautiful, pull-apart layers in your baked biscuits.

As it turns out, adding hard-boiled egg yolks to your biscuit dough is a way to ward off an overworked, tough dough that can be the downfall of a butter-based pastry. When the trick is employed, the pastry shatters and then dissolves in your mouth quickly, tasting like a knob of flaky butter.

Crisco may be beneficial for other baking applications, but for biscuit making, butter is the ultimate champion!

*Substitute buttermilk, light cream, or heavy cream for the whole milk, if you prefer; use enough of whatever liquid you choose to bring the dough together readily, without you having to work it too much. The higher-fat liquid you use, the more tender and richer-tasting your biscuits will be.

Taste-testing results:

Three of five thought the water biscuits were fluffier and better overall. Two of five thought the milk biscuits had a little better taste.

Things You Should Know

Biscuits generally last 1 week in the fridge, 3 months in the freezer, and 2 days at room temperature.

What to eat with cheese biscuits? ›

The name was inspired by a fictional geographical name "to reflect the seaside atmosphere of Red Lobster restaurants," the company shared in a release. Biscuits were first served on trays to hungry customers waiting in the restaurant lobby for seating.

While the quantity of acid could be fine-tuned, the consistency of milk-based substitutions will be unavoidably thin. Compared to cultured buttermilk, plain milk is watery, making the dough so heavy and wet that it oozes into a puddle, turning the biscuits flat and dense.

in this case, it appears that the biscuit structure is just a lot more stable (structurally speaking) when there's less butter. When you get a lot of butter, you're kind of filling your biscuit with holes, which makes it unable to bear its own weight to rise very far.

A hot oven helps biscuits bake—and rise—quickly. We recommend 475˚F for 15 minutes. Remove them from the oven as soon as they are lightly brown.

Use Cold Butter for Biscuits

When you cut in the butter, you have coarse crumbs of butter coated with flour. As the biscuits bake, the butter melts, releasing steam and creating pockets of air. This makes the biscuits airy and flaky on the inside. We default to our Land O Lakes® Salted Butter when baking biscuits.

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. When the biscuits hit the oven, the cold liquid will start to evaporate creating steam which will help our biscuits get very tall.

While biscuits receive some leavening power from chemical sources — baking powder and baking soda — the difference between serviceable and greatness comes from the extra rise that steam provides. In order to generate steam, the oven must be set at a minimum of 425 degrees for at least 10 minutes prior to baking.