What are the best milk substitutes for making cheese biscuits?

You can replace whole milk with buttermilk to add a subtle tangy flavor to your cheese biscuits. Kefir works well too and can be used in the same quantity; if the dough feels too dry, add a splash of milk. Low-fat buttermilk is another option that maintains moisture without adding extra fat. These substitutes keep the dough tender and flavorful.

Can I make cheese biscuit dough using a food processor?

Yes, a food processor is ideal for making biscuit dough quickly. Start by combining the dry ingredients and pulsing to mix. Add cold butter cut into small cubes and pulse until the mixture resembles coarse crumbs. Then mix in the cheese and milk until the dough just comes together. Avoid overprocessing to keep the biscuits tender.

How should I store cheese biscuits to keep them fresh?

Store leftover cheese biscuits in an airtight container at room temperature for 1 to 2 days. For longer storage, refrigerate them for up to 5 days or freeze for up to 3 months. When freezing, place biscuits on a baking sheet to freeze individually before transferring to a sealed bag or container to prevent freezer burn.

Can I use self-rising flour instead of all-purpose flour in cheese biscuits?

Yes, you can substitute self-rising flour, but you should omit baking powder and salt from the recipe since self-rising flour already contains these leavening agents and seasoning. This helps maintain the correct balance for proper biscuit rise and flavor.

How do I fix cheese biscuit dough if it feels too dry?

If your dough is too dry and crumbly, add milk gradually, about a tablespoon at a time, until it just holds together without being sticky. This small adjustment helps create a tender, flaky texture without making the dough overly wet or dense.

Cheese Biscuits Recipe 5 Easy Steps With Simple Ingredients

Name: Cheese Biscuits
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: – 8 tablespoons (115g) cold unsalted butter, divided; – 1 ½ cups (195g) all-purpose flour; – 1 ¾ teaspoons baking powder; – 1/4 teaspoon garlic powder; – 1/4 teaspoon onion powder; – 1/4 teaspoon ground black pepper; – 1/2 teaspoon fine sea salt; – 1/2 cup (118ml) cold whole milk, plus more if needed; – 1/3 cup (85g or 3oz) grated sharp cheddar cheese (or other cheeses like Gruyère); – coconut oil; – vegan margarine; – plant-based cheese; – gluten-free flour blend; – reduced-fat cheese; – almond milk

Ingredients

– 8 tablespoons (115g) cold unsalted butter, divided

– 1 ½ cups (195g) all-purpose flour

– 1 ¾ teaspoons baking powder

– 1/4 teaspoon garlic powder

– 1/4 teaspoon onion powder

– 1/4 teaspoon ground black pepper

– 1/2 teaspoon fine sea salt

– 1/2 cup (118ml) cold whole milk, plus more if needed

– 1/3 cup (85g or 3oz) grated sharp cheddar cheese (or other cheeses like Gruyère)

– coconut oil

– vegan margarine

– plant-based cheese

– gluten-free flour blend

– reduced-fat cheese

– almond milk

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Instructions

1-Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper or use a medium cast iron pan.

2-Whisk together flour, baking powder, garlic powder, onion powder, pepper, and salt.

3-Set aside 1 tablespoon butter for brushing later. Cut remaining 7 tablespoons cold butter into small cubes or grate it.

4-Scatter cold butter over flour mixture and rub in with fingers or a pastry blender until the mixture resembles coarse crumbs.

5-Add grated cheese to the mixture.

6-Stir cold milk into the flour mixture with a fork until dough comes together; it will be sticky and shaggy. Add more milk if too dry.

7-Drop mounds of dough (about 3 tablespoons each) onto the prepared baking sheet or pan, spacing about an inch apart.

8-Bake 10 to 15 minutes until biscuits are puffed and golden brown.

9-Melt reserved tablespoon of butter and brush over warm biscuits before serving.

Last Step:

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Notes

🧊 Keep butter as cold as possible for the flakiest biscuit texture – consider freezing it for 15 minutes before using.
🥄 Don’t worry if the dough seems sticky – this is normal and helps create tender, moist biscuits.
🧊 Biscuits can be frozen unbaked on a tray, then transferred to freezer bags and baked from frozen with extra time needed.

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 biscuit
Calories: 242
Sugar: 0.9g
Sodium: 225mg
Fat: 15.8g
Saturated Fat: 9.5g
Unsaturated Fat: 6.3g
Trans Fat: 0g
Carbohydrates: 20.2g
Fiber: 0.7g
Protein: 5.5g
Cholesterol: 43mg