3-Ingredient Cheese Biscuits Recipe

While bread may be one of the most beloved foods out there, cheese ranks not far behind on the all-time list of foods we just can't live without. Even people who don't do dairy find it hard to live cheese-free, and the influx of plant-based cheese substitutes available on the market proves that point. So what do you get when you put cheese (preferably in dairy form) together with bread? Sheer perfection, that's what! Whether it be in the form of a grilled cheese sandwich, cheese fondue, or the now-trendy Brazilian favorite, pao de queijo, there's no denying that bread and cheese are a match made in heaven.

If you're a fan of all things bread-like and cheesy, you'll definitely want to add these simple but irresistible three-ingredient cheese biscuits to your repertoire. While recipe developer Catherine Brookes' cheese biscuits recipe does take a little time to put together and bake, you won't need to spend too much time shopping since it only requires three ingredients, most (or all) of which you may already have on hand. So grab your cheese, grab your flour, and get ready to circle back to this recipe again and again.

Begin by checking your fridge and pantry tor the necessary ingredients. That shouldn't take you too long, since your list is nice and short: cheese, self-rising flour, and whole milk. As for the type of cheese, Brookes favors cheddar, saying that she'd "probably stick to that rather than any other types."

There is potential to sub a different kind of milk, though Brookes does note one important benefit of using whole milk. "The higher fat content of whole milk creates a more moist and flavorful biscuit," she explains. That being said, if 2% milk is what you've got in the house, your biscuits may be just a touch drier, but it shouldn't be a deal-breaker. Self-rising flour, though, is something you can totally DIY if all you've got is the all-purpose kind, and this recipe from King Arthur Baking shows you exactly how to do it. Just add 1½ tablespoon of baking powder and ¼ teaspoon salt per cup of flour, and voilà! Your flour is now self-rising.

Before you begin mixing the dough, preheat the oven to 390 F. Also, go ahead and grease a baking sheet, or line it with parchment paper if that's what you prefer. Then, grate the cheese block so you'll have fresh, shredded cheddar to work with. Now mix 1 ½ cups of that grated cheese with the flour, then add in the milk. Stir with a spoon (Brookes uses a wooden one) until all the ingredients come together to form a sticky dough.

If you want to make nice, symmetrical rolled biscuits, you've got your work cut out for you, so to speak. First, sprinkle your work surface with flour, then sprinkle some flour on your rolling pin, as well. Now, plop the dough down right in the middle of your floured surface and roll it out until you've got something about ¾-inch thick. Dip a 2-inch circle cutter in the flour and use it to cut out biscuits, which you'll then transfer to the prepared baking sheet. As Brookes points out, "you'll need to re-shape and re-roll the dough a few times as you do this."

If you're not someone who needs their biscuits to be perfectly symmetrical, you could always save yourself a lot of work and make drop biscuits, instead. "You could definitely make them without rolling," Brookes explains of an easier method. "Just take handfuls of the dough and roughly shape it into balls in your hands." The resulting biscuits will be every bit as photogenic as the rolled ones in their own charmingly rustic way.

Sprinkle the last remaining bit of grated cheese over the tops of the biscuits, then slide the baking pan into the oven and bake for 18 to 22 minutes. Once the biscuits are done, they should have risen and their tops will be a nice golden brown color.

As soon as the biscuits finish baking, you can enjoy them fresh out of the oven, perhaps with a slathering of butter if you want to double down on the dairy. You could also pair them with scrambled eggs for a savory breakfast side or serve them alongside a salad for a light lunch or dinner. Brookes also tells us her particular preference for these easy, cheesy biscuits, saying that "they go great dipped in a bowl of soup." Whichever way you enjoy these three-ingredient cheese biscuits, we're sure that you'll revel in the ease and simplicity of this delicious recipe!