Description
Deliciously cheesy and fluffy cheese biscuits made with self-rising flour and your choice of cheese, perfect for a quick snack or a savory side dish. These biscuits are easy to prepare and bake to golden perfection, with an option for dairy-free milk and gluten-free flour.
Ingredients
Scale
Dry Ingredients
- 2 cups Self-Rising Flour (gluten-free if needed)
- 1-2 cups Shredded Cheese (cheddar, Gouda, or your favorite)
Wet Ingredients
- 1 1/3 cups Milk (almond milk for dairy-free)
Optional
- Butter (for brushing on top)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the biscuits.
- Mix Dry Ingredients: In a large mixing bowl, add the 2 cups of self-rising flour and whisk well to ensure it’s evenly aerated.
- Add Cheese: Fold in the 1-2 cups of shredded cheese carefully to distribute it evenly throughout the flour.
- Add Milk: Slowly pour in the 1 1/3 cups of almond milk and mix gently using a rubber spatula until all ingredients come together into a dough.
- Shape Biscuits: Shape the dough into small rounds or biscuit shapes by hand and place them on a prepared baking sheet lined with parchment paper or greased.
- Brush Butter: Optionally, brush the tops of the biscuits with melted butter to encourage browning and add flavor.
- Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes until the biscuits are golden brown and puffed up.
- Cool and Serve: Remove the biscuits from the oven and let them cool for a few minutes before serving warm for the best taste and texture.
Notes
- Use gluten-free self-rising flour to make this recipe gluten-free.
- Almond milk can be substituted with any milk of choice, including dairy milk.
- Adjust the amount of cheese for a milder or stronger cheesy flavor.
- Brush with butter for a richer, golden crust or skip for dairy-free options.
- Biscuits are best served fresh and warm but can be stored in an airtight container for up to 2 days.
