These tasty cheddar biscuits, ultra-tender thanks to the addition of both heavy cream and cheese, go together in a flash. Amazingly, they include just three ingredients: self-rising flour, cream, and cheddar cheese. Once shaped, they can be baked immediately, or frozen for a later date. This cheddar biscuits recipe is easy, versatile, and delicious — that's a win, win, WIN!
Preheat your oven to 425°F with a rack in the upper third.
To make the cheddar biscuits using a food processor: Place the flour, cheese powder, cheddar cheese, pepper, and chives into the work bowl of your food processor.
Process until the mixture is smooth; the cheese will be very finely chopped.
Add the cream, and pulse until the dough becomes cohesive. Transfer the dough to a lightly floured work surface.
To make the dough by hand: Toss the grated or cubed cheese with the flour. Add the pepper and chives, if using.
Add the cream, stirring to make a cohesive dough. Transfer the dough to a lightly floured work surface.
Pat the dough into a disc 3/4" to 1" thick; the thicker the disc, the taller the biscuits and the lower the yield. (Dough patted 3/4" thick will yield about 16 to 17 biscuits; pat the dough 1" thick, you'll get about a dozen.)
Use a 2" cutter (or the size of your choice) to cut rounds. Place the biscuits on an ungreased or parchment-lined baking sheet, spacing them about 1" apart for crisp edges. For soft-sided biscuits, place the biscuits closer together on the baking sheet.
Brush the tops of the biscuits with cream or milk; this will help brown their crust.
Bake the cheddar biscuits for 15 to 18 minutes, until they're golden brown. Remove them from the oven, and serve immediately.
