Homemade Cheddar and Parmesan Biscuits

These homemade cheddar and parmesan biscuits pair perfectly with hot soup or stew on a cold day and they are so easy to make. If you follow along with me here on the my blog, you will soon discover that most of my favorite recipes either start with cheese or chocolate especially during the winter time when comfort food is on the menu and our garden is sleeping.

This yummy recipe is on the savory side and starts with two cheeses, cheddar and parmesan, so you know it’s going to be good.

One of the things I love most about this recipe is that the dough can be rolled out and the biscuits can be cut into different shapes. I decided to use heart shaped cookie cutters since it’s February. So, while my valentine (aka Bill) makes a warm pot of soup for the two of us, I’m going to make cheddar and parmesan biscuits.

Getting Started

Before starting a recipe I try to get my all of my ducks in a row. First, I review the list of ingredients and the basic steps. This helps me determine if I might like the recipe (do I like to eat each of the ingredients?) and if I feel qualified to make the recipe (do I know what each of the steps mean?). I think it’s also important to determine if I have all of the kitchen tools needed to create the recipe (do I need to purchase any new kitchen tools?). Below you will find an overview of each: Ingredients, Kitchen Tools and Basic Steps.

Ingredients

• 3/4 Cup Parmesan Cheese
• 1 1/4 Cup Cheddar Cheese
• 2 Tbsp. Half and Half
• 1/4 Cup Butter
• 1 Egg
• Flour
• 1 Tbsp. Italian Seasoning
• 1/2 tsp. Salt

Kitchen Tools You May Need

• Mixing Bowl
• Measuring cups
• Measuring spoons
• A hand mixer
• Cookie cutters (I used various heart shaped cookie cutters)
• Parchment paper baking sheets
• Cookie/Baking sheet

Basic Steps

1. Preheat the oven to 350 degrees.
2. Next, line the baking sheet with parchment paper or a silicone baking mat.
3. Combine the two cheeses in a mixing bowl.
4. Add butter (melted), and half and half to the cheese mixture. Combine.
5. Add a room temperature egg to the mixture. Combine.
6. Add flour, Italian seasoning and salt to the mixture. Combine to create a dough.
7. Flour a suitable surface and roll out the dough.
8. Cut into heart shapes or other desired shapes.
9. Bake 10-14 minutes until slightly golden.
10. Serve immediately.

Now that you’ve read why you should make these biscuits and had a chance to review the list of ingredients, kitchen tools and basic steps, let’s get moving. It’s time to make the homemade cheddar and parmesan biscuits.

Let’s Make Homemade Cheddar and Parmesan Biscuits

To get started, I like to pull all of my ingredients out at once, as well as my kitchen tools. This step makes the process much more efficient and helps me to remember to include each of the ingredients. I’ve lost count of the number of times I started a recipe and later realized that I was missing an ingredient.

Next up, if you’re going to bake, then you must preheat the oven (this is a reminder for myself, as well). Don’t forget this step. It is important and helps you get an even bake. Also, this is the best time to prep your baking sheet. Add a parchment liner or silicone baking mat and set aside.

To finish prepping, melt the butter and set aside with the other ingredients. And if you’re shredding your own cheeses, go ahead and prep those ingredients, as well.

Finally, it’s time to begin measuring and mixing.

First up, we’re going to combine dairy products. Start with the cheeses. Measure and combine your shredded cheddar and parmesan cheeses in a large mixing bowl. Then add your melted butter and half & half. Combine. Last up, add a farm fresh egg to the mixture and combine. (Our eggs are courtesy of the Meghens, our New Hampshire chickens.)

It’s time to move onto the dry ingredients. First, combine your three dry ingredients in a separate mixing bowl. Be sure to measure your flour, as well as your Italian seasoning and salt. After the dry ingredients are combined, add them to the cheese mixture.

Combine all ingredients together to form a dough. Take a look at what you’ve created. So beautiful!

Add flour to your counter. Roll out the dough with a rolling pin and cut your shapes. Place cut-outs on your prepared baking sheet.

Bake in your preheated oven for 10-14 minutes until slightly golden. Serve immediately.

Tips and Other Ideas

So you’ve decided to make Cheddar and Parmesan Biscuits…great idea! Here are a few tips and ideas.

1. If you have time, shred your own cheeses. It really tastes so much better.
2. Use pre-cut parchment baking sheets. So convenient and just the right size.
3. Use an oven thermometer to test that your oven temperature is correct.
4. Get creative with your cut outs. Use flowers in spring or stars for a summer party, maybe pumpkins in the fall.
5. When cutting shapes, dip the cutter in flour between each cut. It will help the dough separate from the cutter more readily.
6. Serve the biscuits with soups and stews in the fall and winter.
7. Or, add them to your next picnic menu!

Fun Facts

The dough used to make our Homemade Cheddar and Parmesan Biscuits is considered an enriched dough because it has added fat. Typical fats added to doughs include dairy products like eggs, butter, milk and in this case, cheese. If you’re a fan of The Great British Baking Show, then you’ve seen Paul Hollywood talk about enriched vs. lean dough. Lean dough typically has only 4 main ingredients-yeast, flour, salt and water and Hollywood recommends using oil when rolling out a lean dough. However, if you have enriched dough (like this one with an added egg, butter and other fats-think cheddar and parmesan cheeses) then it is recommended that you use flour when rolling out the dough.

Time to Eat! Enjoy your Cheddar and Parmesan Biscuits!

Drop me a comment below and let me know if you make my Homemade Cheddar and Parmesan Biscuits or have plans to make them. They disappeared quickly around here, I barely had a chance to share them on my Instagram before they disappeared.

I’d also love to know if you have any other favorite recipes to serve with soups and stews on a cold winter day.

A note about the recipe. I have seen similar recipes use the term crisps, but the biscuits aren’t actually crisp. They’re also not like a traditional biscuit because they are fairly flat. They’re almost like a cookie, but they’re not sweet. So I went with cheddar and parmesan biscuit. Whatever you decide to call them, they’re good and definitely worth making!