Cheddar Cheese Bomb Biscuits

While working this morning, I daydreamed about what I was going to eat for lunch. Being a day that Riley is in daycare all day, I was able to make something that I wouldn’t have to share. I couldn’t think of anything easy that I wanted to make. Just as I thought I was going to be eating another tortilla pizza, I saw the recipe for these Cheese Bomb Biscuits.

They seemed like they would be easy enough to make. I knew I had the ingredients to make them as long as I used a different cheese. I was torn between mozzarella and cheddar . I polled a few friends that I had been chatting with at the time and cheddar won out.

I cut some cheddar off the big block I had and tossed it into my food processor. While it was being processed, I sifted my flour mix into a small bowl. (Well, technically I used my 4 cup pyrex measuring cup cause it was clean and close by.)

When the cheese was ready, I added it & all the dry ingredients together. Add the Shortening and mix  with the dry ingredients till little pea size balls are formed. Next you add in your heavy cream & milk. (If you are using the milk.) 

After you have combined all the ingredients, you can start “dropping” your biscuit dough onto the tray. I use my wooden spoon and scooped out amounts slightly smaller than a tennis ball.  Leave a bit of space between them as they do expand a bit as baking.

Bake at 450 degrees for about 15 minutes. Mine looked good at 13 minutes.

Cheddar Cheese Bomb Biscuits [Gluten Free]

Cheddar Cheese Bomb Biscuits [Gluten Free]

Ingredients

2 cups of sifted WCWBF's Flour Mix

2 tsp of baking Powder

1/2 Tsp of Salt

4 Tbsp Shortening

1 plus 1/4 cup of Heavy cream

1/4 cup Milk (optional, I felt my mix was too dry and needed more liquid)

1.5 cup of grated Cheddar cheese

Instructions

Mix all the dry ingredient including the Cheese
Add the Shortening
Add the Heavy cream (& milk if you are using it)
Drop enough dough on a greased Baking pans
Bake in preheated oven at 450 for about 15 minutes

Notes:

Original recipe source: Fabio Viviani

http://blog.whycantwheatbefriends.com/cheese-bomb-biscuits/

I did end up sharing the biscuits with Riley & my dad. They both loved them.

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