Here is a recipe from Bon Appetit, June 2009 followed by a really easy recipe using refrigerated biscuits.
We’ve served this as an interesting variation from the usual bread at dinner and also for breakfast with eggs and ham. Make sure you get the most flavorful ham you can find. The combination will amaze you.
Cheddar Cheese Biscuits
Yield: Makes 12
6 tablespoons (3/4 stick) butter, melted (this is for the cups and the tops of the biscuits)
3 3/4 cups bread flour
1 1/2 tablespoons baking powder
1 1/2 teaspoons baking soda
1 1/4 teaspoons salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
2 1/2 cups (packed) coarsely grated extra-sharp cheddar cheese (about 12 ounces)
1 3/4 cups buttermilk
Preheat oven to 425°F.
Brush 12 large (1-cup) muffin cups with some of melted butter; reserve remaining butter for brushing on baked biscuits. Using on/off turns, mix next 4 ingredients in processor. Add 1/2 cup cubed chilled butter. Using on/off turns, process until coarse meal forms. Transfer to large bowl. Add cheese; toss to combine. Add buttermilk and stir just to blend (batter will be sticky). Divide among prepared muffin cups, about 1/2 cup for each.
Bake biscuits until golden brown and tester inserted into center comes out clean, 25 to 30 minutes. Brush tops with remaining melted butter. Cool 5 to 10 minutes, then remove biscuits from pan and transfer to rack to cool slightly. Serve warm.
Easy Cheese-Topped Biscuits
2 packages refrigerated biscuits
1 4-oz package shredded sharp Cheddar Cheese
2 TBLS light cream
½ tsp poppy seed
Dash dry mustard
Arrange 15 biscuits, overlapping, around outside edge of a well greased 9X111/2 inch round cake pan. Use remaining 5 biscuits to make an inner circle of overlapping biscuits. Combine cheese, cream, poppy seed, and mustard. Crumble evenly over top of biscuits. Bake in hot oven (425 degrees) for about 15 minutes. Remove from pan and serve.
Bon Appetit!
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