North Carolina Cheese Biscuits – My Recipe Reviews (2024)

FAQs

Why are my cheese biscuits crumbly? ›

Falling apart

Conversely you might find that your biscuits are too crumbly. The likelihood here is that your recipe needs a bit more liquid, or your recipe has too high a ratio of flour. Be sparing with any flour you put on the work surface to roll your dough too.

Just bring it all together and let the ingredients do the work." In order to help the biscuits rise, all the experts agree that the fat — whether butter, shortening or margarine — needs to be cold, and there should still be visible chunks of that fat in the dough. Don't overmix.

Nuts: Crunchy nuts like almonds, walnuts, or pecans can add a delicious texture and flavor to the cheese and biscuits. Spreads and dips: Spreads like honey, jam, chutney, or mustard can add a sweet or tangy flavor, while dips like hummus, salsa, or guacamole can add a savory and creamy texture.

There is some actual science behind why White Lily flour is lighter than others and, thus, better suited for items like biscuits and cakes.

Whenever you're working with buttery doughs like biscuits, pie crust, shortbread, and the like, you're constantly reminded to chill the dough frequently, as well as chill the dough before baking time. Baking biscuits directly from frozen also keeps the biscuits from spreading and flattening out.

White Lily brand flour, especially the self-rising flour, is the gold standard among Southern cooks who make biscuits on a regular basis. White lily, self rising. I use it for everything except those thing I make using either cake flour or yeast. If I'm using yeast I use King Arthur flours.

In the North, the flour was milled from hard winter wheat, which has a higher protein level — great for bread and other baked goods, but not ideal for biscuits, as it can make them tough. So, while biscuits were certainly baked in Northern kitchens, they didn't replace bread as the carbohydrate of choice.

The butter version rises the highest — look at those flaky layers! The shortening biscuit is slightly shorter and a bit drier, too. Butter contains a bit of water, which helps create steam and gives baked goods a boost.

Buttermilk can produce better results when baking biscuits than using regular milk or cream. Buttermilk is acidic and when it is combined with baking soda, it creates a chemical reaction that produces carbon dioxide gas, which causes the dough to rise and gives the biscuits a light and flaky texture.

How do you keep cheese biscuits crisp? ›

02/6​​Cover with tissues​ Another way of storing biscuits and cookies is by taking airtight containers and layering them with a few tissues and then placing the baked delights over the tissues and covering them with another layer of tissues. Doing this can retain freshness and crispiness for a long time.

For a cheesecake crust, it is best to use a biscuit that is slightly sweet and has a buttery flavor, such as graham crackers or digestive biscuits.

While cheese biscuits may be a tasty breakfast option, they are typically not regarded as a healthy breakfast option because they are frequently high in calories, sodium, and saturated fat.

Malkist is an incredibly unique cracker with each biscuit made of 7 crunchy layers.

The earliest known use of the noun cheese biscuit is in the 1820s. OED's earliest evidence for cheese biscuit is from 1827, in the writing of 'M. Dods'. cheese biscuit is formed within English, by compounding.

To avoid this, try using as little flour as possible while preparing to roll your dough. Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

If your biscuits come out hard and crumbly, it's most likely because the dough was overworked during the kneading process. To prevent that, mix your dough just until it comes together. You should still see bits of butter in your dough.

If your biscuits are falling apart…

If this sounds familiar, you could be adding too much flour to your dough without knowing it, disrupting the ratio of dry to wet ingredients.

Overworking the dough will not only create a tough biscuit instead of a tender biscuit, but can also result in a flatter biscuit. The more you play with the dough, the warmer the dough becomes. If the fat becomes too warm it will melt into the flour and they won't rise as tall.