Cheddar cheese and sweet butter cut biscuits.Golden orange with a toasted cheese bottom brushed with garlic herb butter, dressed with onions, minced garlic, celery.
FEATURED STANDOUTS
Cheddar Cheese
The star ingredient, providing a sharp, savory flavor and creamy texture when melted. Consider using a combination of sharp and mild cheddar for a balanced taste. The cheddar crisp in the bake resulting in a crunchy and nuttier cheese taste.
Salted Butter
Butter adds richness, enhances flavor, and helps achieve a smooth, creamy texture. Unsalted butter can be used if you prefer to control the salt content.
All-Purpose Flour
All-purpose flour is essential for biscuits. The type (bleached or unbleached), protein content, and freshness of the flour affect the biscuit’s texture and flavor. Experimenting with different flours helps achieve the perfect biscuit. Remember, technique and care are also important for baking success. Enjoy the journey of creating delicious biscuits!
Garlic
Provides a pungent, savory flavor that compliments the cheese and other ingredients. Freshly minced garlic is ideal for the best flavor.
Parsley
Adds a fresh, herbaceous flavor and a pop of green color. Fresh parsley is preferred, but dried parsley can be used as a substitute.
Buttermilk
Contributes a tangy flavor and acidity that balances the richness of the cheese and butter. It also helps achieve a smooth, creamy texture. The buttermilk makes your biscuits really tender.
Celery
Offers a crisp, refreshing flavor and a bit of crunch. Use the tender inner stalks for the best texture.
Onions
Adds a savory, slightly sweet flavor that compliments the other ingredients. Yellow onions are a good choice, but white can also be used.
TIPS & TRICKS FOR THE BEST CHEDDAR BISCUIT DRESSING
Make your biscuit first
For this recipe I make a mega biscuit, one giant biscuit disk. Since the biscuit will be cubed for dressing. If you prefer to make individual biscuits use a ice cream scoop and reduce the cooking time. I prefer not to combine the raw biscuit with the vegetables since that can throw off the biscuit recipe itself. You’ll have a more consistent hit if you make them separately.
Can you just eat the biscuit and not make the dressing?
Absolutely, this recipe is seriously addicting. So, having the biscuits and ditching everything else is a totally understandable move.
Making sure your biscuit is cooked thoroughly.
This is a buttery, buttery biscuit. The butter not only adds a ton of flavor. But it keep the biscuits moist. So moist the biscuit can take a little extra cook time if need be. The biscuits should be golden orange from the toasted cheese,
Getting a nice even bake
Get a nice even bake by making this giant biscuit in a cake pan. The pan will allow you to stack the biscuit high and the metal will brown and crispy the cheese perfectly containing the butter so the biscuit is practically self basting. Use a baking sheet will dry out your biscuit and evaporation of butter.
EQUIPMENT NEEDED TO MAKE THIS RECIPE
Mixing Bowl
Pastry cutter
Wooden Spoon
Measuring cup and spoon
Oven
Cake pan and dish
Cutting board and Knife
SIMILAR INGREDIENTS TO
Stewed Okra & Tomatoes
Crispy Fried Chicken Wings
Southern Fried Salmon Croquettes
ENJOY THIS RECIPE WITH
SHRIMP BOIL STUFFED RUSSETS
CAJUN BARBECUE CRAB LEGS
GRILLED SHRIMP W/ CAJUN BUTTER
INGREDIENTS
- For the biscuits:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
- 1 cup buttermilk
- 1/2 cup shredded cheddar cheese
- For butter herb topping
- 2Tb Salted butter, melted
- 1/4 cup minced fresh parsley
- 3 Garlic Cloves, minced
- 1 tsp crushed red pepper flakes
- 1Tb Parmesan Cheese
- 1 tsp Oregano
- 1 tsp thyme
- For the dressing
- 1/4 cup finely diced yellow onion
- 1/4 cup finely diced celery
- 3 Garlic Cloves, minced
- 1 tsp Fresh Sage or Oregano
- ½ -1c Vegetable Stock
INSTRUCTIONS
- Preheat oven to 400°F (200°C).
- In a large bowl, whisk together the flour, salt, and baking powder.
- Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
- Stir in the buttermilk, cheddar cheese until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and knead it a few times until it just comes together.
- Turn the dough out on the slightly sprayed baking tray
- Combine all ingredients listed under garlic butter topping. Brush the biscuit edge to edge.
- Bake the biscuits for 20-25 minutes, or until golden brown.
- To make the dressing allow for the biscuit to slightly cool,
- Cube the biscuit, add in the yellow onion, celery, garlic, herbs and vegetable stock. Toss and place back into a pan.
- Reduce the temperature to 350F and make it for 15 minutes.
- Toss, adjust seasoning and serve.
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