• cheese biscuits often sound better than they taste. Those we have baked have generally come out of the oven dense as a brick and gummy to boot. The cheese appears to weigh down the dough and prevent a proper rise. We wanted to master this simple recipe and make cheese-flavored biscuits with an airy texture and light crumb. Here’s what we discovered: shopping list
  • Test Kitchen Discoveries shopping list
  • Add cheese to cream biscuits, which are prepared simply from flour and heavy cream leavened with baking powder. shopping list
  • Knead the dough only long enough to incorporate the dry ingredients and cream. Overworking the dough will make the biscuits tough. shopping list
  • Choose dry, strong-flavored cheeses to flavor the biscuits. Wet or particularly rich cheeses turned the biscuits gummy during testing. Add most of the cheese to the dough just before adding the cream and sprinkle the remainder across the top halfway through baking so that it browns, which will intensify its flavor. shopping list
  • Bake the biscuits immediately after preparing them to make the most of the leavener. shopping list

How to make it

  • Bake the biscuits immediately after cutting them. Allowing them to stand for any length of time can decrease the leavening power of the baking powder and prevent the biscuits from rising properly in the oven.
  • 2 cups all-purpose flour
  • 2 teaspoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 3/4 cup shredded pepper Jack cheese
  • 1 tablespoon minced jalapeno pepper
  • 1 tablespoon finely chopped chives
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 cups heavy cream
  • 1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Line baking sheet with parchment paper.
  • 2. Whisk flour, sugar, baking powder, and salt together in medium bowl. Stir in 1/2 cup cheese, minced jalapeño, chives, and cayenne. Add 1 1/4 cups cream and stir with wooden spoon until dough forms, about 30 seconds. Transfer dough from bowl to countertop, leaving dry, floury bits in bowl. In 1-tablespoon increments, add up to 1/4 cup cream to dry bits in bowl, mixing with wooden spoon after each addition, until moistened. Add moistened bits to rest of dough and knead by hand just until smooth, about 30 seconds.
  • 3. Pat dough into 8-inch circle, cut into wedges, and place on prepared baking sheet. Bake until just beginning to brown, 9 minutes. Remove baking sheet from oven, sprinkle 1 1/2 teaspoons remaining cheese on each biscuit, and return to oven, rotating baking sheet from front to back. Bake until golden brown and cheese topping has melted, 9 minutes. Serve warm.

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