Shmunky's Colby Jack Cheddar Biscuits Recipe - Allrecipes.com
Shmunky's Colby Jack Cheddar Biscuits Recipe
  • READY IN 35 mins

Shmunky's Colby Jack Cheddar Biscuits

Recipe by  

"These biscuits have an amazing aroma and taste that will turn any grump into a jolly lad! They are crispy on the outside, yet soft and puffy in the center. They freeze well too, for making large batches. This recipe is best when hand made, so try not to be tempted by your mixers. Trust me, it will pay off in the end. Buy block cheese and grate it by hand for best quality. I use a medium size grate. I do NOT recommend using fine grated cheeses."

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Ingredients Edit and Save

Original recipe makes 16 biscuits Change Servings
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Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Using olive oil, grease a baking sheet.
  2. With a fork, mix together the flour, baking powder, parsley, thyme, salt, sugar, Colby-Monterey Jack cheese, and white Cheddar cheese together in a bowl. Cut the butter into the flour mixture in coarse chunks, then use the fork to further cut the butter into the flour-cheese mixture until the mixture resembles coarse crumbs. Lightly stir in the milk just until the dough holds together.
  3. Drop the batter by heaping 1/8-cup measuring cup onto the prepared baking sheet, and bake in the preheated oven until risen and golden brown, 20 to 30 minutes.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 35 mins

Footnotes

  • Cook's Notes
  • Baking times vary depending on your type of oven and elevation. I suggest you start watching the biscuits around 12 minutes into baking time and checking on them every 5 minutes after that. I am using a gas oven on the 3rd floor of an apartment. It takes mine about 30 minutes to bake.
  • I use a 1/8 measuring cup to spoon out my biscuits.
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Reviews More Reviews

Most Helpful Positive Review
Jun 07, 2010

Such an easy recipe, and they came out great. I didn't have any white cheese, so I just used shredded Sharp cheese. I ended up baking 20 minutes.

 
Most Helpful Critical Review
Aug 16, 2010

We didn't like these at all. They were very chewy, and the insides took longer to cook than the outside, making for a crunchy exterior. And the taste just wasn't quite "right", though I can't put my finger on what I didn't like about it. We won't be making these again.

 
Aug 23, 2010

This is the best biscuit recipe I've ever tried -- and believe me, I've tried a bunch! I use half cake flour and half bread flour, which make the biscuits lighter and fluffier. I've also played around with various cheeses and herbs with great success. It's an easy and versatile recipe, and quite a crowd pleaser!

 
Aug 16, 2010

exactly as described: crispy on the outside, light and fluffy on the inside. delicious. i think mine took close to 15 minutes to cook.

 
May 10, 2011

I made only two small changes and that was using buttermilk instead of 2% milk and I added a teaspoon of garlic powder. Instead of making drop biscuits, I shaped the dough into a round circle and cut the dough into triangles, like scones. Awesome biscuits--very tasty! GREAT with barbeque chicken and pasta salad.

 
Jul 19, 2010

Turned out very good, especially warm from the oven

 
Nov 17, 2010

These were awesome! I followed the recipe as directed and they tasted much like those at a certain popular seafood restaurant! They are good as they are and also very good with a little garlic butter brushed on the top.

 
Jul 14, 2010

These are excellent and easy. I don't like thyme, so I added a 1/2 tsp of garlic powder. My whole family LOVED them.

 

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Nutrition

  • Calories
  • 293 kcal
  • 15%
  • Carbohydrates
  • 26.9 g
  • 9%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 16.8 g
  • 26%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 9 g
  • 18%
  • Sodium
  • 701 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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