Best 11 Peppery White Cheddar Biscuits Recipes

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Indulge in the delightful world of peppery white cheddar biscuits, a tantalizing treat that combines the warmth of pepper with the richness of white cheddar cheese. These delectable biscuits are not just any ordinary snack; they are culinary masterpieces that will leave you craving for more. With their golden-brown exterior, fluffy interiors, and the perfect balance of flavors, these biscuits are guaranteed to be a hit at any gathering. The article offers a collection of recipes that cater to various dietary preferences, ensuring that everyone can savor the goodness of these peppery white cheddar biscuits. Whether you prefer classic, gluten-free, or vegan options, you'll find a recipe that suits your needs.

Check out the recipes below so you can choose the best recipe for yourself!

FLUFFY CHEDDAR BISCUITS



Fluffy Cheddar Biscuits image

These biscuits are golden and crisp outside, light and fluffy inside, and wonderfully cheesy inside and out. They come together in minutes, and triple basting them in butter (before baking, halfway through baking and once more when they come out of the oven) really takes them over the top. You may be tempted to skip the 3 tablespoons of sugar in this otherwise savory biscuit, but don't: It's the secret to the biscuit's tender interior. Inspired by Red Lobster's buttery biscuits, these are drop-style, which means you just scoop up the batter and gently plop it onto baking sheets. Try to handle the dough gently to avoid compressing it, which can result in a less-than-fluffy biscuit.

Provided by Erin Jeanne McDowell

Categories     brunch, lunch, breads, quick breads, side dish

Time 45m

Yield 12 biscuits

Number Of Ingredients 10

3 cups/385 grams all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons garlic powder
3/4 teaspoon fine sea salt
1/4 teaspoon sweet or hot paprika
1/2 cup/115 grams cold unsalted butter (1 stick), cut into 1/2-inch cubes, plus 6 tablespoons/85 grams melted unsalted butter
8 ounces/225 grams sharp or extra-sharp Cheddar, shredded (about 2 packed cups)
1 cup/240 milliliters buttermilk
1 large egg

Steps:

  • Arrange the oven racks in the upper and lower thirds of the oven and heat the oven to 375 degrees. Line two baking sheets with parchment paper.
  • In a medium bowl, stir the flour, sugar, baking powder, garlic powder, salt and paprika to combine. Add the 1/2 cup cubed butter and toss until each piece is coated completely in flour mixture. Use a pastry cutter or your hands to rub the butter into the flour, continuing to work the mixture until the butter is almost fully blended into the dough. There can still be a few larger pieces of butter, but none should be larger than a pea. If the butter feels soft or melty at any point, refrigerate the mixture in the bowl for 15 minutes before continuing.
  • Stir in 1 1/2 cups/170 grams of the cheese into the flour mixture. Make a well in the center of the bowl. In a liquid measuring cup or in a small bowl with a spout, whisk the buttermilk and egg until well combined. Pour the mixture into the medium bowl and, using a wooden spoon, stir until the mixture is combined. Near the end, you may have to fold it over itself a few times in the bowl to make sure it's uniformly combined. (Resist the urge to use your hands so that the mixture doesn't get too soft or compressed.)
  • Scoop the dough into 12 even portions (about 1/2 cup/80 grams each) onto the prepared sheet pan. Stagger the biscuits on the baking sheets. (You should have 6 biscuits per sheet pan.)
  • Brush each biscuit with the melted butter (you won't use it all) and divide the remaining shredded cheese among the tops of the biscuits (about 2 teaspoons per biscuit).
  • Transfer to the oven and bake the biscuits for 15 minutes, then brush each biscuit with butter again, and rotate the pans between the oven racks. Continue to bake until the biscuits are light golden and the cheese on top is deeply golden, 5 to 10 minutes more. The biscuits should spring back gently when touched in the center.
  • Brush the finished biscuits generously with the remaining butter. Cool at least 10 minutes before serving warm (or cool completely and serve at room temperature).

CHEDDAR AND BLACK PEPPER BISCUITS



Cheddar and Black Pepper Biscuits image

Provided by James Briscione

Categories     side-dish

Time 1h

Yield 10 biscuits

Number Of Ingredients 13

1 cup (2 sticks) unsalted butter, plus additional melted butter, for brushing
2 1/2 cups all-purpose flour, plus a bit more for rolling
1 cup grated Cheddar
1 tablespoon baking powder
1 1/2 teaspoons freshly ground black pepper
1 teaspoon sea salt, plus more for sprinkling
3/4 cup buttermilk (see Cook's Note)
Spiced Honey Butter, recipe follows
2 sticks unsalted butter, softened to room temperature
2 tablespoons honey
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Cut the butter into small dice and freeze until ready to use. Combine the flour, Cheddar, baking powder, pepper and salt in a bowl. Add the frozen butter and blend in using a pastry cutter until the butter is in pieces no larger than green peas. Add all of the buttermilk at once and stir with a wooden spoon until just combined. (The mixture will look a little dry and uneven.) Turn the dough onto a well-floured work surface and knead for 3 to 4 minutes to make a smooth dough; add flour as needed if the dough is too sticky.
  • With well-floured hands and working on a well-floured surface, press the dough into a flat sheet, about 1 inch thick. Fold lengthwise into thirds (as you would fold a letter). Repeat this process 2 more times.
  • After folding the dough the third time, roll the dough into a 3/4-inch-thick sheet using a rolling pin. Cut rounds out of the dough using a 3-inch cutter and place them on the prepared baking sheet. Gather the scraps and reroll until all the dough is used. (Cut biscuits can be refrigerated overnight.)
  • Bake until golden and risen, about 15 minutes. Remove from the oven and immediately brush with melted butter and sprinkle with sea salt. Serve with Spiced Honey Butter.
  • Combine the butter, honey, salt, garlic and cayenne in a mixing bowl. Beat with a wooden spoon or electric mixer until smooth. Transfer to ramekins, then chill to firm slightly, 10 to 15 minutes. Remove from the refrigerator 30 minutes before serving. Spiced Honey Butter keeps, tightly wrapped and refrigerated, up to 3 weeks.

PEPPERY WHITE CHEDDAR BISCUITS



Peppery White Cheddar Biscuits image

These savory cheese biscuits are delicious with chili or beef stew.

Provided by BHG Test Kitchen

Time 38m

Number Of Ingredients 8

4 cup all-purpose flour
2 tablespoon baking powder
0.5 cup shortening
0.25 cup butter
1.5 cup finely crumbled or shredded sharp white cheddar cheese (6 ounces)
2 - 3 teaspoon coarsely ground black pepper
1.5 cup milk
1 egg, beaten

Steps:

  • Lightly grease a large baking sheet; set aside. Combine flour, baking powder, and 1/2 teaspoon salt. Cut in shortening and butter until mixture resembles coarse crumbs. Add cheese and pepper; mix well. Make a well in center of the dry mixture. Add milk all at once; stir until just moistened.
  • Turn dough out onto a lightly floured surface. Quickly knead dough 10 to 12 strokes until almost smooth. Divide dough in half. Roll or pat each half into a 6-inch square, about 1 inch thick. Using a sharp knife, cut dough into 2-inch squares. Combine egg and 1 teaspoon water; brush tops of biscuits. Place on prepared baking sheet.
  • Bake in a 400 degree F oven 13 to 15 minutes or until golden on top. Transfer to a wire rack. Serve warm. Makes 18 biscuits.

Nutrition Facts : Calories 247 kcal, Carbohydrate 24 g, Cholesterol 34 mg, Protein 7 g, SaturatedFat 6 g, Sodium 314 mg, Fat 14 g, UnsaturatedFat 0 g

BUTTERMILK CHEDDAR BISCUITS



Buttermilk Cheddar Biscuits image

Provided by Ina Garten

Categories     side-dish

Time 1h5m

Yield 8 biscuits

Number Of Ingredients 9

2 cups all-purpose flour, plus more as needed
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup cold buttermilk, shaken
1 cold extra-large egg
1 cup grated extra-sharp Cheddar
1 egg, beaten with 1 tablespoon water or milk
Maldon sea salt, optional

Steps:

  • Preheat the oven to 425 degrees F.
  • Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.
  • Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.
  • Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.

CHEDDAR AND BLACK PEPPER BISCUITS RECIPE BY TASTY



Cheddar And Black Pepper Biscuits Recipe by Tasty image

Here's what you need: bacon, all purpose flour, shredded extra-sharp cheddar cheese, McCormick® Freeze-Dried Chives, baking powder, McCormick® Pure Ground Black Pepper, kosher salt, baking soda, garlic powder, unsalted butter, buttermilk, large egg yolk, water

Provided by McCormick

Categories     Sides

Yield 20 biscuits

Number Of Ingredients 13

6 slices bacon, think-cut, cooked and roughly chopped
4 cups all purpose flour, plus more for dusting
1 ½ cups shredded extra-sharp cheddar cheese
¼ cup McCormick® Freeze-Dried Chives
4 teaspoons baking powder
2 teaspoons McCormick® Pure Ground Black Pepper
1 ¾ teaspoons kosher salt
1 teaspoon baking soda
1 teaspoon garlic powder
1 ½ sticks unsalted butter, frozen and grated on the large holes of a box grater
1 ¾ cups buttermilk, cold
1 large egg yolk
2 teaspoons water

Steps:

  • Preheat the oven to 450°F (230°C). Line 2 baking sheets with parchment paper.
  • In a large bowl, combine the bacon, flour, cheddar cheese, McCormick® Freeze-Dried Chives, baking powder, McCormick® Pure Ground Black Pepper, salt, baking soda, garlic powder, grated butter, and buttermilk. Stir with a rubber spatula until just combined.
  • Turn the dough out onto a lightly floured surface, and gently shape and roll out to a 1¼-inch-thick rectangle.
  • Using a 3-inch round cutter or drinking glass, cut out biscuits from the dough, gathering and rerolling the scraps up to 3 more times; you should have about 20 biscuits. Place the biscuits on the prepared baking sheets, spacing evenly, and freeze for 10-15 minutes.
  • In a small bowl, whisk together the egg yolk and water. Remove the biscuits from the freezer and brush the tops with the egg wash.
  • Bake the biscuits for 14-17 minutes, or until golden brown. Let cool for about 10 minutes before serving.
  • Leftover biscuits will keep in an airtight container in the refrigerator for up to 2 days, or you can freeze unbaked biscuits in a zip-top freezer bag for up to 3 months.
  • Enjoy!

Nutrition Facts : Calories 142 calories, Carbohydrate 23 grams, Fat 2 grams, Fiber 3 grams, Protein 5 grams, Sugar 0 grams

SCOTTISH SHARP-CHEDDAR SHORTBREAD



Scottish Sharp-Cheddar Shortbread image

Provided by Tracey Seaman

Categories     Cookies     Mixer     Cheese     Bake     Freeze/Chill     Cheddar     Shower     Party

Yield Makes about 30 savory cookies

Number Of Ingredients 6

1/2 cup (1 stick) unsalted butter, at room temperature
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch of cayenne pepper
8 ounces extra-sharp white Cheddar cheese, finely shredded
1 cup unbleached all-purpose flour

Steps:

  • Using electric mixer fitted with whisk attachment, beat together butter, salt, black pepper, and cayenne at low speed just until blended. Add Cheddar and flour and mix at low speed just until smooth (do not overmix). Shape dough into disk, wrap in plastic wrap or waxed paper, and chill 30 minutes.
  • Arrange racks in upper and lower thirds of oven and preheat to 350°F. Line 2 large baking sheets with parchment paper.
  • On lightly floured surface, roll out dough to 1/4- to 1/8-inch-thick round. Using 1 1/2- to 2-inch round cutter, cut out rounds and arrange 1 1/2 inches apart on baking sheets. Reroll scraps if desired (rerolled scraps will be tougher).
  • Bake shortbread until lightly golden and beginning to brown on edges, about 13 to 15 minutes. Cool on sheets 5 minutes, then transfer to racks to cool completely.

CRACKED PEPPER BISCUITS



Cracked Pepper Biscuits image

Categories     Bread     Food Processor     Vegetable     Bake     Thanksgiving     Vegetarian     Fall     Thyme     Bon Appétit

Yield Makes 12

Number Of Ingredients 9

2 tablespoons unsalted butter
2 tablespoons chopped fresh thyme
1/2 teaspoon coarsely cracked black pepper
1/2 cup chilled whole milk
1 large egg
2cups unbleached all purpose flour
1tablespoon baking powder
1 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into small pieces

Steps:

  • Preheat oven to 475°F. Melt 2 tablespoons butter in heavy small skillet over medium heat. Add thyme and cracked black pepper. Sauté until fragrant, about 2 minutes. Transfer thyme mixture to small bowl. Whisk in milk, then egg. Cover and chill until mixture is cold.
  • Blend flour, baking powder and salt in processor. Add 3/4 cup butter. Using on/off turns, process until mixture resembles coarse meal. Add milk mixture. Using on/off turns, process until moist clumps begin to form. Transfer dough to floured work surface. Knead until dough holds together, about 6 turns. Roll out dough to 1/2-inch thickness. Using 2-inch-diameter biscuit or cookie cutter, cut out biscuits. Reroll dough scraps and cut out additional biscuits, making 16 biscuits total. Transfer biscuits to large baking sheet.
  • Bake biscuits until golden brown, about 12 minutes. Serve biscuits warm. (Biscuits can be prepared ahead. Cool. Wrap in foil and store at room temperature 8 hours or freeze up to 2 weeks. Rewarm biscuits in 350°F oven just until heated through, about 8 minutes.)

PEPPERY WHITE CHEDDAR BISCUITS



Peppery White Cheddar Biscuits image

Make and share this Peppery White Cheddar Biscuits recipe from Food.com.

Provided by Pamela

Categories     Breads

Time 38m

Yield 18 serving(s)

Number Of Ingredients 8

4 cups all-purpose flour
2 tablespoons baking powder
1/2 cup shortening
1/4 cup butter
1 1/2 cups shredded sharp white cheddar cheese (6 ounces)
2 -3 teaspoons fresh coarse ground black pepper
1 1/2 cups milk
1 egg, beaten

Steps:

  • Lightly grease a large baking sheet; set aside. Combine flour, baking powder, and 1/2 teaspoon salt. Cut in shortening and butter until mixture resembles coarse crumbs. Add cheese and pepper; mix well. Make a well in center of the dry mixture. Add milk all at once; stir until just moistened.
  • Turn dough out onto a lightly floured surface. Quickly knead dough 10 to 12 strokes until almost smooth. Divide dough in half. Roll or pat each half into a 6-inch square, about 1 inch thick. Using a sharp knife, cut dough into 2-inch squares. Combine egg and 1 teaspoon water; brush tops of biscuits. Place on prepared baking sheet.
  • Bake in a 400 degree F oven 13 to 15 minutes or until golden on top. Transfer to a wire rack. Serve warm. Makes 18 biscuits.
  • For Make Ahead: Prepare and bake biscuits as directed; cool completely. Place biscuits in a freezer container or bag and freeze up to 3 months. To serve, wrap frozen biscuits in foil and bake in a 300 degree F oven about 20 to 25 minutes or until warm.

Nutrition Facts : Calories 230.4, Fat 12.7, SaturatedFat 5.6, Cholesterol 31.3, Sodium 212.2, Carbohydrate 22.8, Fiber 0.8, Sugar 0.1, Protein 6.3

WHITE CHEDDAR AND BLACK PEPPER BISCUITS



WHITE CHEDDAR AND BLACK PEPPER BISCUITS image

Yield 24 biscuits

Number Of Ingredients 9

2 cups all-purpose flour (about 9 ounces)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon freshly ground black pepper
1/2 cup (2 ounces) shredded extrasharp white cheddar cheese
3 tablespoons chilled butter, cut into small pieces
1 cup fat-free buttermilk
Cooking spray

Steps:

  • 1. Preheat oven to 400°. 2. Lightly spoon flour into dry measuring cups; level with a knife. Place flour and next 4 ingredients (through pepper) in a food processor; pulse 5 times or until well combined. Add cheese and butter; pulse 5 times or until well combined. 3. Place mixture in a large bowl. Add buttermilk; stir just until moist. 4. Turn dough out onto a floured surface. Knead lightly 5 times. Roll dough out to a 1/2-inch thickness; cut with a 2-inch biscuit cutter into 24 biscuits. 5. Place on a baking sheet coated with cooking spray. 6. Bake at 400° for 15 minutes or until golden. Yield: 12 servings (serving size: 2 biscuits) CALORIES 129(33% from fat) FAT 4.7g (sat 2.6g,mono 1.2g,poly 0.2g) PROTEIN 3.9g CHOLESTEROL 13mg CALCIUM 130mg SODIUM 342mg FIBER 0.6g IRON 1.1mg CARBOHYDRATE 17.4g

FLAKY CHEDDAR-CHIVE BISCUITS



Flaky Cheddar-Chive Biscuits image

These wonderful, buttery biscuits complement any dinner. -Betsy King, Duluth, Minnesota

Provided by Taste of Home

Time 25m

Yield 10 biscuits.

Number Of Ingredients 9

2-1/4 cups all-purpose flour
2-1/2 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold butter, cubed
1 cup shredded cheddar cheese
3 tablespoons minced fresh chives
1 cup buttermilk

Steps:

  • Preheat oven to 425°. In a large bowl, whisk the first five ingredients. Cut in butter until mixture resembles coarse crumbs; stir in cheese and chives. Add buttermilk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times., Pat or roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake 10-12 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 236 calories, Fat 13g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 440mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

PEPPERY WHITE CHEDDAR BISCUITS



PEPPERY WHITE CHEDDAR BISCUITS image

My favorite kind of biscuits--no yeast involved! Love the combination of cheddar and all that pepper, and so easy to make! Recipe & Photo: BHG: Our Best Recipes

Provided by Ellen Bales

Categories     Biscuits

Time 40m

Number Of Ingredients 10

4 c all purpose flour
2 Tbsp baking powder
1/2 tsp salt
1/2 c shortening
1/4 c butter
1 1/2 c finely crumbled or shredded sharp white cheddar cheese (6 oz.)
2 to 3 tsp coarsely ground black pepper
1 1/2 c milk
1 egg
1 tsp water

Steps:

  • 1. In a large bowl, mix together flour, baking powder, and salt. Using a pastry blender, cut in shortening and butter until mixture resembles coarse crumbs. Add cheese and pepper; mix well. Make a well in center of the mixture and add milk all at once; stir until just moistened.
  • 2. Turn the dough out onto a lightly floured surface. Knead by folding and gently pressing dough for 10 to 12 strokes or until almost smooth. Divide dough in half. Roll or pat each half into a 6-inch square. Using a sharp knife, cut dough into 2-inch squares.
  • 3. In a small bowl, whisk together egg and the water; brush onto tops of biscuits. Place on a large greased baking sheet.
  • 4. Bake in a preheated 400-degree oven for 13 to 15 minutes or until golden. Transfer to a wire rack. Serve while warm.
  • 5. NOTE: To make these ahead, prepare as directed and cool completely. Place biscuits in a freezer container or freezer bag and seal, label, and freeze for up to 3 months. When ready to serve, wrap biscuits in foil and bake for 20 to 25 minutes in a 300-degree oven.

Tips:

  • Use cold butter: This will help create flaky biscuits. If you don't have time to chill the butter, you can freeze it for 15 minutes.
  • Don't overmix the dough: Overmixing will make the biscuits tough. Mix just until the ingredients are combined.
  • Use a biscuit cutter or drinking glass to cut out the biscuits: This will help create uniform biscuits.
  • Place the biscuits close together on the baking sheet: This will help them rise evenly.
  • Bake the biscuits until they are golden brown: This will ensure that they are cooked through.

Conclusion:

These peppery white cheddar biscuits are a delicious and easy-to-make side dish that is perfect for any occasion. They are flaky, cheesy, and have a slight peppery kick. Serve them warm with your favorite soup or stew, or enjoy them on their own as a snack.

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