How to Make Cheese Biscuits - Weight Watchers Recipes (2024)

FAQs

What cheese is best on Weight Watchers? ›

Enter WW Light String Cheese—perfect for snacking—and WW Reduced Fat Mexican Blend Shredded Cheese, a must for your next Taco Tuesday. The best part? They're both comparable in taste to their higher-fat counterparts and have only 60 to 80 calories and 2 to 3 Points® per serving. Find them at a store near you!

Use Cold Butter for Biscuits

When the biscuit bakes, the butter will melt, releasing steam and creating pockets of air. This makes the biscuits airy and flaky on the inside.

Increasing the amount of butter definitely makes the biscuit "taste" softer, more crumbly, and more flaky.

The Cheddar Bay Biscuits at Red Lobster are known for their irresistible combination of flavors and textures, which make them a popular favorite. Here's what makes them so appealing: Flavorful Ingredients: These biscuits are loaded with flavorful ingredients like sharp cheddar cheese, garlic powder, and butter.

Mozzarella

It is usually made from buffalo or cow's milk. Mozzarella is relatively low in fat and calories. This makes it a healthier cheese option compared to others. Mozzarella contains probiotics such as the bacteria Lactobacillus casei and Lactobacillus fermentum.

Self-rising flour is great for biscuits for a number of reasons: It's often made with soft (low protein) Southern wheat. Look for White Lily or Martha White flours. I haven't tried King Arthur self-rising flour but their products are usually excellent.

As far as brands of flour, White Lily “all-purpose” flour has been my go-to for biscuit making. It's a soft red winter wheat, and the low protein and low gluten content keep biscuits from becoming too dense.

The two keys to success in making the best biscuits are handling the dough as little as possible as well as using very cold solid fat (butter, shortening, or lard) and cold liquid. When the biscuits hit the oven, the cold liquid will start to evaporate creating steam which will help our biscuits get very tall.

Just as important as the fat is the liquid used to make your biscuits. Our Buttermilk Biscuit recipe offers the choice of using milk or buttermilk. Buttermilk is known for making biscuits tender and adding a zippy tang, so we used that for this test.

So what's the final verdict? Butter is the winner here. The butter biscuits were moister with that wonderful butter taste and melt-in-your mouth texture. I'd be curious to test out substituting half or just two tablespoons of the butter with shortening to see if you get the best of both.

What to pair with Cheddar Bay biscuits? ›

The best side dishes to serve with Cheddar Bay Biscuits are scrambled eggs, pulled pork, bacon, gravy, chicken pot pie, clam chowder, grilled cheese sandwich, shepherd's pie, fried chicken, and lobster bisque Do you agree?

Your thumb (tip to base) is the size of one ounce of meat or cheese. Your palm (minus fingers) equals three ounces of meat, fish, or poultry. Your cupped hand equals one to two ounces of nuts or pretzels.

Some are fat free, some are reduced fat and some are just 'normal' cheese! Do remember that although 1 slice of cheese may be 1 SmartPoint, it doesn't always follow that 2 slices equals 2 SmartPoints, sometime it could be 3.