North Carolina Cheese Biscuits (from Cook’s Country)

Ever since I was a kid I’ve loved biscuits – who doesn’t, I know. But even so, when I was a kid I used to make this baking powder drop biscuit recipe ALL THE DANG TIME. It was from this really old “kids” cookbook that my Mom had. I loved making those things. So fluffy and easy (obviously, from a kids book). I still love those, but I think I have even more of an appreciation for a good Southern biscuit. That takes practice. This recipe is a pretty easy version. What I have learned is that great biscuits take lots of love*** to make them taste good. And, these are made with love*** & CHEESE!

[editor’s note: ***love = butter]

I got a free issue of “Cooks Country” in the mail by Americas Test Kitchen. I love their recipes because most of them are foolproof. This one was no exception. They are pretty quick to whip up and they use the food processor, but the clean up takes a bit of time because you have to clean the food processor (ugh) and, well, flour everywhere.

Yeah, this gets messy – but so worth it!

This recipe makes 6 big biscuits.

I love it when I make something and it looks just like the picture!

Kitchen Gadgets you’ll need: food processor


  • 8 ounces cheddar cheese; shredded (not pre-shredded – it won’t stick together as well to make the balls – trust me)
  • 3 1/2 cups All purpose flour; divided
  • 1 tablespoon Sugar
  • 1 tablespoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1 teaspoon salt
  • 4 tablespoon butter; chilled, cut into 1/4 inch pieces
  • 2 tablespoons butter; melted
  • 1 1/2 cup Buttermilk

1. Heat oven to 500. Grease light colored 9-inch round cake pan with butter.

2. Working with 1/3 cup cheese, use hands to squeeze cheese into 6 firm balls. .Set aside.

3. Pulse 2 1/4 cups flour, sugar, baking soda, baking powder, and salt in food processor until combined (6 pulses).

4. Added chilled butter and pulse until crumbly and resembles cornmeal (8-10 pulses).

5. Transfer to large bowl and add buttermilk and mix until just combined. Should be lumpy and wet.

6. Spread remaining 1 cup flour in a rimmed baking sheet. Using a greased 1/2 cup dry measure, transfer 6 portions of dough to the covered baking sheet. Dust each with flour from the baking sheet.

7. Flour your hands and gently flatten each piece into a 3.5 inch circle-ish and coat with flour. Put one of the cheese balls in the center and pull and pinch the dough around it. Place seam side down in the greased round baking dish with 5 around the outside and 1 in the center.

Pre-oven biscuits.

8. Brush tops of biscuits with melted butter.

9. Bake 5 minutes at 500 and then turn down to 450 and bake fro 15-20 more minutes until deep golden brown

10. Let biscuits cool in pan for 2 minutes then invert on a plate, break apart and turn right-side-up. Let cool 5 mins and serve warm.

3 Comments Add yours

  1. ohiocook says:

    Thank you for dropping by my blog.


  2. Lisa H. says:

    Thanks for posting this recipe. I had written it down as I watched it being made on TV. The cooks omitted the reduced oven temperature and for how much longer to bake. Now I know! Thanks!


  3. Sugar Andrews says:

    I made these and thought what a fabulous “destination food “ this would be for a restaurant. At the end of the episode they suggested slicing it like a bun…. stuffing it with a fried egg, or bacon, or a cutlet… It would be a good platform for some sort of eggs Benedict as well. I wrote down the recipe and took it with a biscuit to a breakfast and lunch mom and pop place that my boyfriend likes. Hope they run with it.


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