Biscuits are a staple in any southern home. Cheddar biscuits make a great addition to any meal. You can also use them to make awesome little slider sandwiches. I mean really, what could be better than buttery, cheesy biscuits fill with turkey, ham or roast beef? Oh yeah! That’s what I’m talking about!
These are easy and quick to make and will literally melt in your mouth. I do have to confess that this is not my recipe, I found it online somewhere a while back. I’ve made some adjustments to it for the sake of easy cooking on the boat. NOTE: I chose to cut the original recipe in half as there are only two of us on the boat. This makes about 7 biscuits.
- 1 Cup All Purpose Flour
- 2 Teaspoons Baking Powder
- 1/4 Teaspoon Salt
- 1/4 Cup Cold Butter, cut into small cubes
- 1/2 Cup Shredded Cheddar Cheese (Extra Sharp is Best)
- 3/8 Cup Evaporated Milk
- 1/4 Teaspoon Vinegar (These originally call for buttermilk so rather than using buttermilk I add vinegar. If you have buttermilk, just substitute that for the Evaporated Milk and forgo the vinegar.)
- 1 Teaspoon Hidden Valley Ranch Powdered Dressing Mix
- 1 Teaspoon Dill
Heat oven to 400°. Cover baking sheet with parchment paper. I prefer this to using non-stick spray but you can do whichever you like. .
In a large bowl, mix together flour, baking powder, dill, ranch dressing mix and salt. Cut in butter with a fork or your fingers.
Stir in cheese, milk and vinegar until dough forms.
Drop dough onto baking sheet. I use a little more than a tablespoon per biscuit.
Bake 15-18 minutes or until golden brown.