Cheddar Cheese Biscuits
Submitted by cbickster
Slice-and-bake cheddar cheese biscuits with Worcestershire and hot sauce, topped with poppy, sesame, or celery seeds. Make the dough ahead and bake crispy, golden rounds whenever guests arrive.
YIELD
36 servingsPREP
15 minCOOK
15 minREADY
3 hrsThese aren’t your fluffy buttermilk biscuits. These are thin, crispy, savory cheese coins with a sharp cheddar punch and a sneaky kick of Worcestershire and hot sauce baked right in.
The dough comes together fast: sharp cheddar, softened butter, flour, and just enough heat to keep things interesting. Roll it into a log, wrap it up, and stash it in the fridge for at least three hours.
When you’re ready, slice into thin rounds and top some with poppy seeds, some with sesame, and some with celery seeds for a mixed platter that looks like you spent all day baking.
They keep in an airtight container for two days, which means you can make them well ahead of any party.
Kitchen Tips
- Chill the log for the full 3 hours. Rushing this step means the slices won’t hold their shape and you’ll get blobby biscuits instead of clean rounds.
- Slice thin, about ¼ inch. These are meant to be crispy and snappy, not thick and doughy.
- Use the sharpest cheddar you can find. The flavor mellows during baking, so start bold or the finished biscuits will taste flat.
Ingredients
Directions
Mix Cheddar cheese, unsalted butter, Worcestershire sauce and hot sauce in large bowl until well blended.
Add flour and stir until thoroughly combined.
Shape dough into 10 inch long log.
Wrap in plastic and chill at least 3 hours.
Preheat oven to 350℉ (180℃).
Cut dough into ¼ inch slices.
Space evenly on baking sheets.
Sprinkle some with poppy seeds, some with sesame seeds and some with celery seeds.
Bake until edges are golden brown, about 15 minutes.
Cool biscuits on baking sheets 15 minutes.
Transfer to rack and cool completely.
Can be prepared 2 days ahead. Store in airtight container.
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