Cheddar Cheese Biscuits
Cheddar Cheese Biscuits
Cheddar Cheese Biscuits
Cook Mode Keep screen awake
Level Easy
Serving 6 to 8 servings
Prep 10 min
Cook 15 min
Total 25 min
Prep 10 min
Cook 15 min

Experience the delightful taste of Cheddar Cheese Biscuits made with NESTLÉ® CARNATION® Evaporated Milk. These biscuits with evaporated milk are the perfect addition to any meal.

Cheddar Cheese Biscuits from CARNATION® MILKS bring a savory twist to a classic comfort food. Each bite offers a rich blend of sharp cheddar cheese and the creamy texture of evaporated milk, making them irresistibly soft and flavorful. These biscuits are simple to prepare, making them an easy and rewarding choice for all skill levels.

Ideal for Thanksgiving or any special occasion, these easy-to-make biscuits are bound to be a hit at the dinner table. Enjoy the warm, cheesy goodness of Cheddar Cheese Biscuits, perfect for pairing with your favorite holiday dishes or savoring on their own.

Celebrate with the unmistakable taste of NESTLÉ® CARNATION® Evaporated Milk, turning an ordinary meal into a memorable feast.

Ingredients
Key Ingredient
A can of Evaporated Milk with an image of evaporated milk pouring onto a white spatula.

NESTLÉ® CARNATION® Evaporated Canned Milk

(12 oz)
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Directions
Cook Mode
Keep screen awake
Step 1
Preheat oven to 400° F. Lightly grease baking sheet.
Step 2
Combine flour, cheese, chives, sugar, baking powder and salt in medium bowl. Cut in butter with pastry blender or 2 knives to make coarse crumbs. Stir in evaporated milk just until moistened.
Step 3
Knead dough 10 times on lightly floured surface. Pat into 8 x 6-inch rectangle. Cut into 12 biscuits. Place biscuits about 2 inches apart on prepared baking sheet.
Step 4
Bake for 12 to 16 minutes or until light golden brown. Serve warm.
NOTES:

• Sharp cheddar cheese can be used for a more intense cheddar flavor.
• For a spicy biscuit, add 1/4 teaspoon chili powder into flour mixture.
• For round biscuits, cut dough with 2-inch-round cookie cutter. Repeat with trimmings.

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