Ingredients
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Total Time: 25 minutes
- Yield: 24 bite-sized biscuits (Serves 6–8)
- Difficulty & Intensity: Very Easy (Low Effort)
Ingredients
- 2 cups self-rising flour (preferably Southern soft wheat like White Lily)
- 2 cups extra-sharp Cheddar cheese , freshly shredded
- 1 cup heavy whipping cream (or full-fat buttermilk for a tangier profile)
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Instructions
- Preheat your oven to 425°F (218°C). Line a large baking sheet with parchment paper or spray lightly with non-stick cooking spray.
- In a large mixing bowl, combine the self-rising flour and shredded Cheddar cheese. Toss gently until the cheese is evenly coated in flour. Pour in the heavy cream and stir with a wooden spoon or rubber spatula just until a soft dough forms. Avoid overmixing.
- Using a small cookie scoop or spoon, scoop tablespoon-sized portions of dough and roll them gently into balls. Place them on the prepared baking sheet, leaving about 1 inch between each bite.
- Bake at 425°F for 12 to 15 minutes, or until the tops are light golden brown and the cheese is melted and bubbly around the edges.
- Remove from the oven and let cool on the sheet for 3 to 5 minutes before serving warm. Optional: Brush with melted butter immediately upon removing from the oven for extra shine and flavor.
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Nutrition
Calories: 95 kcal · Protein: 3.0 g · Fat: 6.5 g · Carbohydrates: 6.5 g Dietary · Saturated Fat: 4.0 g · Fiber: 0.2 g · Sugar: 0.3 g · Sodium: 160 mg
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