Cheddar Biscuit Cups

Cheddar Biscuit Cups

"It takes only four ingredients to stir up these moist and tender cheddar biscuits. 'You can double the recipe have leftovers for breakfast the next day. Just split open, toast and butter,' suggests Sara Dukes of Bartow, Georgia."
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Ingredients

25 m servings
Serving size has been adjusted!
Original recipe yields 5 servings

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Directions

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  1. In a small bowl, combine the flour and cheese. Stir in milk and mayonnaise just until moistened. Fill five greased muffin cups two-thirds full. Fill empty muffin cups halfway with water. Bake at 425 degrees F for 17-20 minutes or until golden brown.

Footnotes

  • As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

Reviews

Read all reviews 118
  1. 133 Ratings

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Most helpful positive review

Wonderful! They are better than the buscuits at Red Lobster! I doubled the recipe, it made 12 biscuits. I used 1 cup all-purpose, and 1 cup whole wheat flour, and followed the direction provid...

Most helpful critical review

First time I followed recipe exact and did not turn out well at all. I thought bake time seemed a little long and a little high, and I was right. After 17 minutes on 425 they were totally burnt....

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Wonderful! They are better than the buscuits at Red Lobster! I doubled the recipe, it made 12 biscuits. I used 1 cup all-purpose, and 1 cup whole wheat flour, and followed the direction provid...

Great recipe, especially when you need something in a pinch! Plus it's nice when you can take a handful of items you have on hand and put them together for something simple and tasty. I added a...

These were really simple to throw together. I needed a quick bread recipe to go with the potato soup I had leftover from last night. I used buttermilk and added a tsp. of garlic powder. I can'...

First time I followed recipe exact and did not turn out well at all. I thought bake time seemed a little long and a little high, and I was right. After 17 minutes on 425 they were totally burnt....

Very good. I made them as drop biscuits on parchment at 400 degrees for about 18 minutes - I don't like the messy cleanup of muffin tins. (Doubled the recipe, used baking powder substitute w/hal...

Delicious!!! I didn't have the self rising flour, and the substitution absolutely work just as well! I did add some chives, and baked the biscuits in a mini muffin pan. WOW! I would probably mak...

These were very tasty. Adjusted the baking times from the reviews and added garlic powder.

My kitchen is nearly bare, I had no cheddar cheese, so instead I used about 1/4 cup cream cheese, and a sprinkle of shredded parmesan. They were fantastic! Very simple to make, and tasted delic...

Pretty good. I normally ignore salt in recipes, so I cut the salt in half (I didn't have self-rising flour) and it tasted fine, not too salty or anything. They are fairly plain, but I actually...

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