Best Southern Cheese Biscuits Recipes

BISCUITS WITH SOUTHERN CHEESE SPREAD

Biscuits with Southern Cheese Spread image

To balance out the menu, every tea party needs a few savory options, like these biscuits with cheese spread. They're the perfect size for snacking, too, which means you might want to make more than one batch. They disappear surprisingly fast! -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Time 35m

Yield 15 biscuits and 1-1/3 cup spread.

Number Of Ingredients 13

Ingredients

2-1/4 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup cold unsalted butter
1/2 cup buttermilk
1/4 cup finely chopped bread and butter pickle slices
CHEESE SPREAD:
1 cup shredded cheddar cheese
1/3 cup mayonnaise
2 tablespoons finely chopped bread and butter pickle slices
1/2 teaspoon mustard seed
1/4 teaspoon pepper

Steps:

Preheat oven to 450°. In a large bowl, whisk flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add buttermilk and pickles; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter. Place 2 in. apart on a parchment-lined baking sheet. Bake until golden brown, 8-10 minutes., Meanwhile, combine cheese spread ingredients. Serve with biscuits.

Nutrition Facts : Calories 200 calories, Fat 12g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 292mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.

SOUTHERN CHEESE BISCUITS

SOUTHERN CHEESE BISCUITS image

Categories Cheese Appetizer

Number Of Ingredients 6

Ingredients

1/4 lb. butter
1/4 lb. Medium Cheddar (not Velveeta
1 cup flour
pinch salt
Scant 1/3 tsp cayenne pepper
2 3/4 oz. pkg. pecan halves

Steps:

Cream butter, at room temperature, with grated cheese, until fluffy. Add flour, cayenne pepper. Roll into oblong logs with flat ends and chill. Cut into 1/8" rounds. Press pecan halves on top of each round. Bake at 425 F for 10 to 12 minutes. Can be frozen or kept in tins.