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Hi! I'm Betty. Welcome to Betty’s Kitchen. Today, we are making Cheddar Cheese Biscuits.
Now, I think you’ll like them as in a compliment to just about any meal. So, we are going to start with the Bisquick. This is going to be an easy, easy recipe. I had two cups of Bisquick and I did get the heart smart variety. There are different kinds of Bisquick so choose whatever you like, it’s going to work the same way. Two cups, put it into a large mixing bowl. Put in some cheddar cheese. This is sharp cheddar that has been shredded and we have two thirds of a cup here. So, if you like more with three fourths less that would be one half but two thirds seems to be about right. And let’s get rid of those. And then we have one half cup of water so I'm going to pour the water in and sort of stir as I for the water. And I'm using a fork to do that. That seems to round up every thing very well or you can use a spoon serving there in case it becomes convenient at some point. And it’s going to get to the point where it’s very doughy and you’ll just have to work with a little bit.
So, let me have some time here to work with this and then when you come back, I'll have it out on my counter ready to wrap. I had sprinkle some flour on my counter cup here which I had cleaned off and washed thoroughly and then I put that out and I started to roll it. It needs to be rolled one half inch think. So, when you get it to the point where it’s one half-inch thick and it doesn’t have to be perfectly shaped in a circle that it’s nice, the more circular it is. You are going to start cutting with a biscuit cutter and then bringing those out and placing them in a pan bake. This is a two and one half inch biscuit cutter. If you don’t have a two and a half inch biscuit cutter, you can use a smaller or larger size or failing that, you can use a glass that is about this big around the top and you can cut through that. It might be a little harder because this has a sharp edge that you can accomplish it without having to go out and mess something.
Over here, my preparation is it’s just a regular baking pan, general pan. I like to cover that up with aluminum foil to make an easy clean up. I have sprayed this with canola oil and if you bake something like that, that can get very sticky and gummy. And for me, I'm just bringing the aluminum foil and I’ll have a very easy. Just pick up and wet up and turn up trash clean up so there is one. Let me go ahead to cut this and get as many as I can and then we’ll put them in the oven and I'll be back to see you in just a minute.
I finished rolling and cutting all of the biscuits. You can see I had a little bit of dough left over. I don’t have to make another one. The last few which are actually up here I have flipped this around. It may not be as pretty as the others. And sometimes, you’ll find it won’t make this many. It just depends on how thin that you would roll it so everyone might be thin. So, these are not going to be really tall biscuits but you can just make your own judgement as to how you want to do them. But I have done one side and got them into this spray pan. I have gone along and I put butter on the top. This is melted butter and I'm using a pastry brush. You can use your fingers and just put it on the top. Anyway, they get it down there.
And then I have a salt grinder and I'm going to grind sea salt. It comes just like this from the grocery store so it’s not any big deal. Just a little on top of each one and just light, see that, little tastier and I'm not adding enough salt for it to be unhealthy in any way. It just gives that kind of an extra zing that will make it really good. So now, I'm going to put this in the oven at 450°. This will cook maybe 8 to 10 minutes. I'll keep an eye on the time and I'll let you know how long we cooked and I'll show you the finished results in just a minute.
Cheddar biscuits are done. It took eight minutes. Now, if you have fewer of them that are thicker, then I would say we will take 10 minutes. You should only—mixed about nine but I roll this very thin and I was able to get 12 out of it. So, if you have only nine, they are going to be a little taller than this. Let’s put this on a plate. Just scoop under here, do you see how neatly they come out. And that’s because we sprayed the aluminum foil with our cookies spray. This is a nice treat anytime of the day. We are going to serve them up in a few minutes with some—that was my purpose in making them today and then I though I would just show them to you in case you had never made cheddar cheese biscuits.
Once you have them on it like that, you can see what you have in this recipe and let’s go ahead and take a couple. Say this one and this one and put them on in individual serving dish and I'll cut down through one of them to let you see what it looks like inside. You can see it does not need to be buttered. This has the cheddar cheese which melts inside it and it will have a delicious taste when you have a bit into one just like that. It’s great!