Stand-Mixer #1 Cheese Biscuits

Stand-Mixer Made Cheese Biscuits Cooling

Stand-Mixer Made Cheese Biscuits Cooling

I will write a separate article with my thoughts on my Stand-Mixer and Stand-Mixers in general, but right now I’m quite excited to write a few short articles about the wonderful things I’ve made with the Stand-Mixer; the very first of which are Cheese Biscuits.

I got my Stand-Mixer for Christmas and we celebrated Christmas on Christmas Eve (due to scheduling conflicts of the family). This meant I was at home on Christmas Day with my new Stand-Mixer and I had no yeast (why would I have yeast — it’s perishable and I had not here-to-fore been baking). I choose biscuits as my first project because I had all the ingredients (and the stores were most definitely closed).

Cheese Buscuits with Sausage Provincial

Cheese Buscuits with Sausage Provincial

In fact, you’ll note that the biscuits are distinctly star-shaped. This is due to the only “biscuit cutter” that I had on hand was a star-shaped cookie cutter; but it worked. These biscuits are pretty hard to resist. Just between my wife and I, six-odd were gone before dinner. We ate this with a 3rd revision of a provincial dish that started with chicken, but had added sausage by this incarnation. Sopping up gravy with cheese biscuits is divine. I’m not going to discuss the provincial dish here — it was a slow cooker experiment that wasn’t right at first, but the 3rd incarnation of leftovers was the charm — so pretty much unrepeatable. Also surprising to me is that the biscuits have survived several days in a plastic bag — they’re still better heated up or lightly toasted in the toaster-oven, but good nonetheless.

 

Stand-Mixer Cheese Biscuits
Print Recipe
These are basic baking powder biscuits to be made with your Stand-Mixer. With my cookie cutter, this made about 20 biscuits, but biscuit size will determine the yield.
Servings Prep Time
20 biscuits 20 minutes
Cook Time
15 minutes
Servings Prep Time
20 biscuits 20 minutes
Cook Time
15 minutes
Stand-Mixer Cheese Biscuits
Print Recipe
These are basic baking powder biscuits to be made with your Stand-Mixer. With my cookie cutter, this made about 20 biscuits, but biscuit size will determine the yield.
Servings Prep Time
20 biscuits 20 minutes
Cook Time
15 minutes
Servings Prep Time
20 biscuits 20 minutes
Cook Time
15 minutes
Ingredients
Servings: biscuits
Instructions
Make the Dough:
  1. Dump flour, baking powder, salt (if any) and butter in your stand-mixer bowl. Attach the bowl and the flat beater to your stand-mixer. Start with STIR speed and mix for about one minute.
  2. Scrape the bowl and the beater (probably best if you stopped the stand-mixer here --- but it's your adventure), Add the milk. Return or continue STIR speed as you see fit.
  3. Do the Tim Taylor Grunt as the machine works to do your bidding. Also, add your cheese in near the end of this part. Mix until the dough starts to cling to the beater. If you over-mix here, you're using up your baking powder and you'll get flat biscuits (if that happens --- now you know why). With great power comes great responsibility --- you only really get to use speed STIR (1) here.
  4. (note to self: find a reason for speed 10)
  5. Spread some flour somewhere. Pro tip: counter near the sink is a good choice if you have to clean the mess up yourself. Dump the dough onto your "poof" of flour.
  6. Grease a baking sheet (or two, as needed).
Make little bits out fo the big bit:
  1. Do while (dough larger than cutter):
  2. Flatten dough with your hands. Some people use a rolling pin here, but we don't have a rolling pin and there's something so visceral about pounding dough.
  3. Cut as many biscuits as you can. Extra points for creative geometry.
  4. Repeat.
  5. Flatten last bit as "chef's dibs"
Bake!
  1. Arrange all your proto-biscuits onto your greased baking tray(s). They don't grow laterally hardly at all, so you can put a fairly large number of them on a try --- certainly more that the accompanying pictures. Optionally (I didn't) brush with butter. It's pretty easy to butter them later. Maybe this is compensation for those that use shortening? We don't like compensation; we like the real thing.
  2. Bake! 450F for 12 to 15 minutes. For maximum enjoyment, serve and eat immediately!
    Fresh Cheese Biscuits
Recipe Notes

On the choice of cheese and salt: There is salt in most cheese.  Without any cheese, you might add as much as 1/2 tsp of salt.  With cheddar, I found 1/4 tsp to be tasty.  If your cheese is saltier than cheddar, you might not add salt.  You can also add more (or less) cheese.  Less cheese seems almost pointless.  I would assume that at some point, the biscuit fails structural integrity due to cheese, but it still might be tasty.

What do you do if you don't possess a stand-mixer?  I don't know exactly.  I'm working on how to use my fancy new stand-mixer.  I gather you work much harder combining the ingredients... but it's not rocket science.

Stand-Mixer Cheese Biscuits Cooling

Stand-Mixer Cheese Biscuits Cooling

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