Buttermilk Cheddar Cheese Biscuits

These addictive biscuits were an excellent accompaniment to homemade cream of broccoli soup. They full of flavor from all the delicious cheddar cheese. Best served warm but also make an excellent base for turkey sandwiches! I always use extra-sharp cheese in my baking for the most flavor.



Buttermilk Cheddar Cheese Biscuits
Makes 8 | Barefoot Contessa

2 cups all-purpose flour, plus more as needed
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup cold buttermilk, shaken
1 cold extra-large egg
1 cup grated extra-sharp Cheddar
1 egg, beaten with 1 tablespoon water or milk
Sea salt, optional

1. Preheat the oven to 425 degrees F.

2. Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.

3. Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.

4. Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through.

Starbucks Copycat Vanilla Scones

You might be able to see from the photo that these scones were very flaky with many many layers. They seemed like a cross between a scone and a croissant. I skipped the glaze on these and they were still fantastic. However, for the real Starbucks experience, go for the glaze.

Starbucks also sells a mini version of these. If you want to make those, divide the dough into thirds before rolling out and cutting, then cut each round into smaller triangles and bake, keeping an eye on baking time. They will probably require a few minutes less than the full-sized scones.



Starbucks Copycat Vanilla Scones
Makes 8

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
5 tbsp very cold butter (frozen is best)

1 cup regular sour cream
1 large egg yolk
2 teaspoons vanilla extract

1 1/2 cups powdered sugar
water as needed to achieve desired consistency

1. Preheat oven to 400 degrees F. Whisk together dry ingredients in a medium bowl. Use the “Grating Method” to add the butter: Grate a block of cold butter against the large holes of a box grater. Toss the butter ribbons with the flour mixture, and then use two knives to cut the flour-coated ribbons into 1/4-inch pieces.

2. In a separate bowl, whisk together the sour cream, egg yolk and vanilla extract until blended. Add this to the flour-butter mixture and stir with a fork until dough forms a cohesive ball. Use a spatula to get the dry bits fully incorporated. It may not seem to have enough liquid at first, but the dough will eventually come together.

3. Place the sticky dough onto an ungreased baking sheet and pat into a disk about 1-inch in height. Cut the dough into wedges and place on the baking sheet.

4. Bake for 15 minutes or until golden brown on top.

5. Prepare glaze while scones are baking. Place powdered sugar in a medium bowl, and add water one teaspoon at a time, mixing vigorously until smooth and runny. Use a pastry brush to apply a thin layer of glaze over the hot scones. Tip: Brushing rather than drizzling gives a smoother appearance and requires less glaze. Store cooled scones in an airtight container.

Savory Breakfast Scones

It's hard to belive it is November already. For me, it really starts to feel like the holidays the day right after Halloween. From there on out it's full steam ahead to Christmas!

Here's a great breakfast/brunch or anytime scone to get you going through the cold weather. These scones are filled with bacon, cheddar and green onions. A great addition to serve with soup and round out a meal. Tender and flaky on the inside, they don't even need butter. I like mine hot but not too crispy, so if there are leftovers, I microwave one for 20 seconds and it's just perfect.



Savory Breakfast Scones
Makes 10 | adapted from 3 cups all-purpose flour
1 Tbsp baking powder
1 tsp salt
1 Tbsp freshly ground black pepper
1/2 cup butter, very cold
1 1/2 cups grated cheddar cheese
4 green onions, thinly sliced
10 slices bacon, cooked and chopped into 1" pieces
3/4 - 1 1/2 cups buttermilk (heavy cream can be used for half of the buttermilk)
1 large egg + 2 tsp water (for egg wash)

1. Preheat oven to 400 degrees F.

2. Using a mixer fitted with a paddle attachment, combine flour, baking powder, salt, and black pepper in a large bowl on low speed. With mixer running, gradually add cubes of butter until the mixture is crumbly and studded with flour - butter bits about the size of small peas. Add grated cheese and mix just until blended.

3. Add green onions, bacon and 3/4 cup of the buttermilk to flour and cheese mixture. Mix with wooden spoon until all ingredients are incorporated. If dough is too dry to hold together, use remaining buttermilk, adding 1 tablespoon at a time, until dough can be formed into a ball. Stir as lightly and as little as possible for a lighter-textured scone. Remove dough from bowl and place it on a lightly floured flat surface. Pat dough into a ball. Using a well-floured rolling pin, flatten dough into a circle about 8" wide x 1/2" inch thick. Cut dough into 10 equal wedges.

4. Whisk egg and water to combine. Brush each wedge with egg wash. Place scones on a baking sheet and bake for 18-20 minutes, or until golden brown and no longer sticky in the middle.

Red Lobster Cheddar Bay Biscuits

Light and flaky and so good with soup or made into elegant little tea sandwiches or even just plain. Red Lobster's popular little biscuits have inspired many variations of this copycat recipe floating around the internet. I have tried a couple of them but this version is my favorite. I am not usually one to use pre-made mixes, but I really like the results you get from the Bisquick. I have heard that Red Lobster uses butter flavored shortening. I have also heard of other people using Mrs. Dash in these biscuits instead of the garlic powder/parsley. Try them once then make them your own.

Red Lobster Cheddar Bay Biscuits
Makes 12 | adapted from Food.com

2 1/2 cups bisquick baking mix
1 cup cheddar cheese; finely grated
3/4 cup milk
2 tablespoons butter
1/8 teaspoon garlic powder
1/4 cup butter
1/2 teaspoon garlic powder
1/2 teaspoon parsley flakes
1/4 tsp salt

1. Preheat oven to 400 degrees F.

2. Combine Bisquick with cheddar cheese, milk, 2 tablespoons of butter that has been melted in the microwave, and 1/8 teaspoon garlic powder in a medium bowl. Mix until well-combined.

3. Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet.

4. Combine 1/4 cup butter with 1/2 teaspoon garlic powder, parsley flakes and salt. Brush this mixture over the tops of each unbaked biscuit.

5. Bake for 14 to 16 minutes or until the tops of the biscuits begin to turn light brown.

White Chocolate Raspberry Scones

White chocolate and raspberries are a wonderful combination of flavours. The sweetness of the creamy chocolate contrasted against the tangy raspberries is divine especially when they are eaten warm and the chocolate is slightly melty.

This scone recipe is quick and easy to make. The trick is not to over-mix them in order to keep them flaky rather than rubbery. The sprite has enough sugar so that you don't need to add much to the dough. the carbonation also keeps the scones light and airy. Note: do not use diet soda.

White Chocolate Raspberry Scones
Makes 10

3 cups flour
6 teaspoons baking powder
pinch of salt
1 cup white chocolate chips or chunks
1 cup raspberries
1 cup heavy cream
1 cup sprite/7up (not diet)

1. Preheat oven to 400 degrees F. In a large mixing bowl sift the flour, baking power and salt.

2. Add the cream and sprite. Mix through until almost together then add the raspberries and white chocolate. Fold in gently. The mix should be slightly lumpy, not perfectly smooth.

3. Roll out dough and cut into 10-12 wedges. Place on a baking tray. Bake for 18-20 minutes. Leave to cool slightly before serving.

Flaky Cornmeal Cheddar Scones

This scone recipe from Chatelaine Magazine (Canadian?) is a winner! The interesting thing about these scones is that you can't put your finger exactly on what makes them taste so good. The combination of dijon mustard, cayenne pepper, sharp cheddar (the sharper the better) and a hint of parmesan cheese make these extremely flavorful. Enjoy them plain or buttered, hot or room temperature or make a delicious sandwich out of them. If you are like me, you will probably also enjoy nibbling on the baked bits of cheese that have oozed out of the scones and onto the baking sheet.



They are really flaky with an appetizing crunch from the cornmeal. Hint: Baking these on a silicone mat facilitates their removal and prevents the bottoms from browning too quickly.

Flaky Cornmeal Cheddar Scones
Makes 12 | adapted from Chatelaine, May 2010

3/4 cup buttermilk plus 1 tbsp for brushing
2 tsp dijon mustard
1/4 cup cornmeal plus 2 tbsp for dusting
1 3/4 cups all-purpose flour
1/4 tsp cayenne
1 tbsp baking powder
1 tbsp sugar
3/4 tsp salt
1/4 cup cold butter, cubed
1 cup grated old cheddar
1/4 cup grated parmesan
2 green onions, sliced
1 egg

1. Preheat oven to 400 degrees F. Lightly spray or coat a rimmed baking sheet with oil. In a medium bowl, add 3/4 cup buttermilk, dijon mustard and 1/4 cup cornmeal and stir to combine.

2. In a large bowl, using a fork, stir flour and cayenne with baking powder, sugar and salt until evenly mixed. Cut in butter until flour mixture is crumbly. Stir in cheeses and onions.

3. Whisk egg into buttermilk mixture. Then pour into flour mixture. Using a wooden spoon, stir until just combined. Gently gather into a ball then divide into 2 equal-sized portions.

4. Sprinkle remaining 2 tbsp cornmeal on a cutting board. Place 1 portion of dough on top and gently pat into a 6" circle. Cut into 6 wedges. Repeat with remaining dough, pressing into remaining cornmeal on counter before cutting.

5. Place wedges on baking sheet at least 1" apart. Lightly brush with remaining 1 tbsp buttermilk. Bake in centre of oven until lightly golden, 15-18 mins.

***To Make ahead: Prepare scones up to step 4, then place scone wedges on a baking sheet. Freeze, uncovered, until firm, then place in a freezer bag and keep, frozen, up to 1 month. To bake, remove scones to a baking sheet. Defrost, uncovered, about 1 1/2 hours. Continue with step 5.

Starbucks Maple Oat Nut Scone

Here is another copycat recipe that I will be also including in the Copycat Club for January 2011! Starbucks Maple Oat Nut Scones! These were surprisingly similar to the real thing and a definite recipe I will be making again. They're also good without the maple icing and I think I might even prefer them that way, so you really get to taste the nutty undertones of the oats and nuts.



Starbucks Maple Oat Nut Scone
Makes 8 | adapted from Food.com and Top Secret Recipes

1 cup rolled oats
1 1/2 cups flour
3 tablespoons sugar
1/2 teaspoon salt
1 tablespoon baking powder
2 tablespoons maple syrup
2 1/2 tablespoons cold butter, cubed
1 large egg
1/2 cup half-and-half or heavy cream
3/4 teaspoon maple extract
2/3 cup coarsely chopped pecans

Maple Glaze
1 1/2 cups powdered sugar
1/2 teaspoon maple extract
5 teaspoons water

1. Preheat oven to 425 degrees F.

2. Finely grind oats in a food processor.

3. In a mixer, mix flour, ground oats, sugar, salt and baking powder. Add maple syrup and butter and mix well. In a small bowl, beat the egg with the cream and maple extract. Pour the egg mixture into the flour mixture and mix well. Add pecans and mix just to incorporate.

4. Place dough on a floured surface. Knead and pat dough into a 8-10" circle and cut into 8 wedges. Place on a baking sheet and bake for 13 to 15 minutes, or until light brown. Cool on wire rack.

5. Mix glaze ingredients until smooth. Adjust the amount of water to get to the desired consistency. Spread over each scone and let set for about 15 minutes before serving.

Raspberry Lemon Buttermilk Scones

This recipe comes from Tyler's Ultimate, via theFood Network. They are flaky and beautifully flecked with lemon zest which plays well with the juicy, tart-sweet raspberries on your palate. I used frozen raspberries with great results. The buttermilk adds a second layer of flavor and tenderness. I find that you can almost never go wrong using buttermilk. :)

As I am typing this, I just realized that it feels funny to be writing a post about lemons and raspberries when when everyone else is writing about pumpkins and apples, but that's the beauty of frozen fruit. You get to enjoy it all year long!



Raspberry Lemon Buttermilk Scones
Makes 8 | adapted from Tyler Florence

2 cups all-purpose flour
3 tbsps sugar
1 tbsp lemon zest (from 1 lemon)
1 tbsp baking powder
1 tsp baking soda
3/4 tsp salt
3/4 stick cold unsalted butter, cubed
1 1/2 cups fresh or frozen raspberries
3/4 cup buttermilk

Lemon Icing:
2 tbsp lemon juice
Powdered Sugar as needed to achieve desired consistency

1. Preheat oven to 400 degrees F. In a food processor bowl add flour, sugar, zest, baking powder, baking soda and salt. Add cold butter cubes and pulse until you have the texture of coarse bread crumbs. Transfer to a large mixing bowl, then add 3/4 cup of buttermilk and stir to combine. As it comes together add berries and fold dough to incorporate berries but not break them up too much.

2. Drop spoonfuls of dough onto a parchment lined sheet pan. Bake until golden brown, and nice and puffy, about 17 to 20 minutes. Remove from the oven and transfer to a wire rack.

3. Make Icing: Add powdered sugar to the lemon juice, a little at a time, to achieve the desired consistency. If it gets too thick then add a little milk or water to thin it out. You can make the icing thinner for drizzling or thicker for spreading, whichever you like.

TWD: Strawberry Shortcakes

Random info: the Strawberry Shortcake doll was updated in 2008: She has a cell phone now, doesn't wear blush and has a tinge of lipstick. She also has forgone gumdrops in favor of freah fruit. Those marketing people must have so much fun dreaming up all this stuff.





These are delicate and crumbly and wonderful. I cut mine into rectangles to avoid having leftover pieces to squish together. I didn't serve them warm out of the oven as recommended. I only served them later in the day and I zapped them for 15-20 seconds each in the microwave to heat before filling with ice cream (instead of whipped cream) and sugar-tossed sliced strawberries. It tasted like the embodiment of summer. I almost forgot about our erratic BC weather. I have yet to put away my winter jackets because some days it's still so cold here!





I read that this recipe made a big batch so I made 1/2 a batch with less sugar and used them to make ham and cheese 'sandwiches' that got toasted in the oven just until the cheese melted. The slight sweetness actually went really well with the cheese and ham. My son's not a big sandwich eater but he actually ate them without bribery! Sweet or savory, these are yummy!

Thanks to Cathy for a yummy treat that will hopefully kick off more good weather in the weeks to come.

TWD: Sweet Cream Biscuits

The recipe for these sweet cream biscuits was selected by Melissa of Love at First Bite. I was so glad to see these come up on the TWD rotation. I have made them many many times. However, I call them scones.

You see, my dad lived in England during his college years and was spoiled by the scones they served for tea and at bake shops. He didn't like the other scone recipes I'd tried which were too dense or too dry or had so much spices added that so you couldn't taste the scone itself. For my dad, these scones are winners: lightly sweetened, tender & fluffy, not the least bit dry. They are buttery and flavorful without being overly rich. My dad is a traditionalist and favors raisin/currant scones. I personally like orange zest and dried cranberries or chopped dried apricots and almonds.

Scones vs. Biscuits?
I don't have a conclusive answer. To me it's all the same but some say that scones tend to be richer, including both eggs and cream in the recipe, though not always. Some biscuit recipes enrich the dough with eggs, but use milk or buttermilk instead of cream. Scones also use a bit more liquid than regular biscuits, which make them a bit more cake-like. While biscuit recipes may not call for sugar, scones typically use sugar. Lastly, scones are usually served with coffee and tea or as a dessert, biscuits are served more as a side bread often with breakfast.

**TIP** It helps to freeze these (and all other scones) on the baking sheet after shaping but prior to baking. This makes for a flakier biscuit/scone as the fat gets frozen and then melts into nice layers when it's baked.

**TIP**If you want to use fresh fruit you might want to reduce the liquid in the recipe by a couple tablespoons so the dough doesn't end up too wet.

Chipotle Cheese Biscuits

The aroma of baked cheese always makes me hungry... even when I'm really not hungry, ya know what I mean? Yum. These ones had a nice kick from the chipotle and the jalapenos. The best part was definitnely biting into the pockets of melty cheddar sandwiched between the tender biscuit crumb.

Ever since I noticed this Chipotle Chili Powder in the spice aisle I've been sprinkling it on just about everything. Quesadillas, chipotle mayo, on steamed veggies and today baked right into these biscuits. In my opinion the best thing about spices is that they impart so much flavor with so few accompanying calories - zero in most cases! So I go right ahead and sprinkle them on guilt-free.



There's no butter or eggs in this recipe. All the moisture and fat comes from the heavy cream so make sure you don't go light or substitute a lower fat cream.



Chipotle Cheese Scones
Makes 10 wedges

3 cups flour
1 tbsp sugar
1 tbsp baking powder
2 tsp salt
1 tsp chipotle chili powder
1 tsp oil (for sautéeing jalapenos)
3 jalapeno peppers, minced, no seeds/ribs (more if you like)
1 cup sharp cheddar, coarsely grated or chopped
2 cups heavy cream

1. Preheat oven to 400 degrees F.
2. Combine flour, sugar, baking powder, chipotle and salt in a large bowl.
3. Sauté jalapeno peppers until softened slightly. Cool slightly then add to flour mixture along with cheddar cheese. Stir to combine.
4. With a rubber spatula, stir in heavy cream until just combined. Roll out on a floured surface to about 1/2-3/4" thick. Cut into wedges. Brush with more cream if desired. Bake for 20-30 minutes until golden brown.

Jalapeno Cheddar Herb Scones

These were a success at work. I got people requesting the recipe! Please oh please don't be intimidated by the long ingredient list. Don't let that deprive you of the joy of making these. The pre-measuring takes the longest but the recipe comes together in minutes - before the oven's even done preheating! Cornmeal gives these tender scones a nice subtle texture. They are tasty on their own, to die for when slathered in butter and I also can't think of anything better to accompany a bowl of hot soup on a dreary day.

Jalapeno Cheddar Herb Scones
Makes 16 small or 8 large Adapted from Marcy Goldman

2 cups flour
1/2 cup cornmeal
4 tsp baking powder
1/2 tsp baking soda
1 tbsp sugar
1 tbsp dry mustard powder
1 tsp salt
1/4 tsp black pepper
1/2 cup butter, cold

3/4 cup buttermilk
1 egg

1 1/2 cups sharp cheddar, grated
1/2 cup frozen, fresh or canned corn
1/4 cup green onions, chopped
1/4 cup fresh cilantro, chopped
2 tbsp minced jalapeno, no seeds
3-4 tbsp sundried tomato pesto or tomato puree (optional)
2 tbsp parmesan for sprinkling

1. Preheat oven to 400 degrees F.
2. Combine all dry ingredients. Cut in butter until it resembles coarse crumbs. (Can use food processor for this).
3. Beat buttermilk with egg. Add liquids to flour mixture. Toss a few times with a fork then add in the remaining ingredients except for tomato and parmesan. Mix until dough sticks together enough to be rolled out.
4. On a floured surface roll to 3/4" thickness. Cut into desired size squared or wedges. Dot top with tomato pesto/puree and sprinkle with parmesan. Bake for 10-20 mins depending on size, until golden brown and cheese is oozing.

Blueberry Peach Scones

The weather here has been surprisingly pleasant, especially compared to last year when I was snowed in and had to cancel my trip to L.A. over Christmas because of the now. Today it was 6º Celsius and I was loving every minute of it. I pretty much have zero tolerance for the cold. I have my room thermostat cranked to 30 all the time. I know it's only January 4th, but I've already got my sights set on summer and feeling warm again.

The one positive thing about having poor circulation and body heat regulation is that my hands are great for pastry making as they don't melt the butter when you're working with the dough.

So, today I baked some summer inspired scones using the fruit I'd frozen back in August. These scones are very tender and moist and easily adaptable. All you need is a bowl and a wooden spoon!





Blueberry Peach Scones
Makes 8-10 | America's Test Kitchen

2 cups flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup butter, very cold
1/2 cup sour cream
1/2 cup whole milk
1/2 cup blueberries, fresh or frozen (unthawed)
1/2 cup diced peaches, fresh or canned
dugar for sprinkling, optional

1. Preheat oven to 400F. Combine all dry ingredients in a med/lrg bowl. Cut in butter until it resembles peas.
2. Stir together sour cream and milk then add to flour mixture, mixing with a fork. Do not over mix.
3. Roll out into a square about 1/2 inch thick. Sprinkle fruit over bottom 1/3 of the dough, pressing fruit in gently. Fold up like a letter*** Gently roll out dough until it is about 3/4" thick. Cut out scone triangle shapes and transfer to cookie sheet, ungreased. Sprinkle with sugar if desired. Bake 25-30 minutes or until golden brown on top.

***Alternately, you could just mix the berries and peaches in but then the berries bleed color into the dough and get mushed up.
Tip: If you want to make these ahead, you can roll and cut them then freeze. Later, bake from frozen and add approx. 5 minutes to baking time.

TWD: Banana Nut Biscuits

I deviated quite a bit from the original recipe which was for Sweet Potato Biscuits. I don't really like sweet potatoes unless they're cooked like fries with chipotle mayo or aioli. Mmmm... yum....

Anyways, back to the biscuits. A popular substitution other TWD bloggers used was pumpkin, but I finished my last can of that making pie and I'm a little pumpkin'd out to tell the truth. I was in the middle of raiding my pantry for substitution ideas when my son came up and asked me for a snack: a banana. Ping! A light went off. Mashed banana instead of mashed sweet potato! They're a similar starchy texture with a hint of sweetness just like the potatoes. My bananas were not overripe so the texture was just perfect. Next I threw in some nuts - pecans - because banana-nut is such a great combination. I sprinkled them with sugar to top and baked them to golden brown perfection.

Here is my adapted biscuit recipe. It is probably a bit sweeter than the original biscuits would have been. Check out Prudence Pennywise, our host for this week's TWD for the original recipe.

**TIP Re: Cleanup**
For easy clean-up put newspaper underneath your wire rack to catch crumbs. When you're done, roll up the newspaper and discard - no more crumbs on the counter! Plus, it's like recycling, right?



Banana Nut Biscuits
Makes 12 | adapted from Dorie Greenspan

2 cups flour
1 tbsp baking powder
1 tsp salt
2 1/2 tbsp brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
3/4 cup very cold butter
1 cup mashed banana
1/3 cup chopped pecans
heavy cream or sour cream (if needed to reach desired consistency)
sugar for sprinkling tops

1. Preheat oven to 425 degrees F.
2. Combine all dry ingredients in a medium bowl. Mix to combine.
3. Cut in butter with pastry blender or two knives, until it resembles oat flakes.
4. Using a fork, stir in bananas and pecans. If the dough is too dry or won't come together, add sour cream or heavy cream, 1 tbsp at a time, to desired consistency.
5. Pat into a large rectangle about 3/4" thick and cut into triangles. Sprinkle tops with sugar. Bake for 15-18 minutes or until golden brown. Cool on wire rack.