One of the things that I love about blogging is the feedback that I get from my readers. I love hearing that you tried a recipe. I enjoy knowing about what you liked or how you changed something.
Several months ago Joy at Five J’s, who is my great blog designer, explained to me how she changed my cheese bread. Her family loved my cheese bread, but she adapted it to fit her needs.
She took the basic bread recipe and made it into biscuits. I loved this idea. She took a bread recipe that took about 50 minutes to bake and turned it into a quick and easy biscuit that is perfect for any meal of the week.
I gave this a try and my family loved these. All you have to do is follow the basic recipe, but use shredded cheese instead of cubes, then drop the dough unto cookie sheets or similar pan. I use an ice cream scoop for this to make it easier. Bake at 375 for 15-18 minutes.
If you have tried and loved my cheese bread recipe, you should give these a try. You will love them!
For those of you that are gluten free, I have a gluten free version of this that I hope to post soon.
This post linked to Foodie Fridays.
I love it! I just printed out the recipe and can’t wait to try it. Thanks!!!!!!
So I’m curious, how many “muffins” does this make? 12 or 24? 3C flour makes me think 24… Thanks!
@Allie Z, It made about 18 when I made them, but I made them as quite large biscuits. You can easily make these as small or large as you want to.
Wow ….. these sound like the Red Lobster muffins and I CAN’T wait to try your recipe!
.-= helen´s last blog ..Grasshoppers! =-.
I agree with the last commenter – I was thinking about the Red Lobster biscuits as well. My husband would literally build a monument to you if I made your recipe. So I think I will! I’ll send you a pic of your monument 😉 haha
@Mrs. Jen B, I would love to know what you think of these and yes send me a picture. 🙂
I love your cheese bread. Please tell me how to store. Can it be left out or does it need to be refrigerated?
Thank you,
TM
@TM, I would store any leftovers in the fridge to make them last longer. Although I have left them at, they will stay better in the fridge.
I made these to take to our Easter dinner and everyone loved them. I added more cheese and it made about 20 good-sized biscuits for me. I really liked the texture and density of them and I’m making them again tonight for biscuits and gravy (minus the cheese). Great recipe!
I make these with parmesean cheese sometimes and then coat them with garlic butter once they come out of the oven. So delish!