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Is there anything more delicious with dinner than a warm biscuit? Why yes, there is! Warm cheesy ranch biscuits!
It’s widely known that Kraft Ranch and Italian salad dressings are the base for lots of delicious salad recipes. The thing is, when it comes to developing recipes, I’m the kind of girl who likes to color outside of the lines of ordinary. One look at my green tea gnocchi recipe should be proof of that!
One thing I know for sure is that #FoodDeservesDelicious ingredients and great taste, and the flavors of ranch dressing are perfect for that great taste factor! I love ranch flavor so much that I even made my own ranch seasoning blend! I add ranch seasoning and ranch pourable salad dressing to everything from salads to chicken breasts to rice, and even soup. Oh, and Brian and I love to drizzle ranch dressing over our baked potatoes! When I was doing my weekly shopping at Walmart last week, one of the meals that was on my menu plan to buy ingredients for was biscuits and gravy. It occurred to me that adding ranch flavor to the biscuits would be crazy good, so I made a swing through the salad dressing aisle to pick up a bottle of low fat ranch dressing. As a side note, The new Kraft Pourables have been reinvented with a new, better taste! The Classic Ranch flavor that I bought is now creamier, with more buttermilk and savory herbs. I could really taste the difference!
I picked up some Kraft shredded cheese too. I live in Wisconsin, gang. Everything tastes better with cheddar
Making these cheesy ranch biscuits can be as easy or as detailed as you want to make them. If you have a scratch biscuit recipe, just substitute ranch dressing for about half of the milk that the recipe calls for, and fold in some cheddar cheese before you roll them out and bake them up. If you’re not much of a scratch baker, or you’re in a hurry to eat some warm, flaky cheesy ranch biscuits (like I was!), use my recipe for convenience baking mix and follow my directions below. My version is just like the boxed kind that you can buy at the store, (the name starts with “B”), but making it yourself is MUCH cheaper!
- For tender, flaky biscuits, try not to over work the dough. The more you knead and re-roll it, the tougher your biscuits will be
- For nicely browned tops, brush the tops of the uncooked biscuits with a little bit of milk. Make sure it’s got a little fat content… It doesn’t work too well with skim milk.
If you have any questions or concerns with this recipe, please feel free to leave me a comment and I’ll see if I can help. I want you to have baking success. Your stomach deserves the very best.
- 1.5 cups convenience baking mix, plus extra for dusting work surface for rolling biscuits.
- 1/4 cup ranch salad dressing (I used Kraft low-fat)
- 1/2 teaspoon dry ranch seasoning mix
- 2 ounces almond milk (regular milk can also be used), plus more for brushing tops of biscuits
- 1/3 cup cheddar cheese, shredded (I used Kraft)
- Heat oven to 450 degrees Farenheit
- Dust a large work surface lightly with a couple tablespoons of dry baking mix or all-purpose flour.
- In a large mixing bowl, add baking mix, salad dressing, dry ranch seasoning, and milk. Use a wooden spoon or silicone spatula to stir, just until combined (mixture will be wet and shaggy).
- Turn out dough onto floured work surface and knead 2-3 times; use hands to flatten gently into a circle. Add cheddar cheese; Fold and knead 3-4 more times to incorporate the cheese into the dough. Use hands or a rolling pin to shape dough into a circle, approximately 1/2 inch thick.
- Use a 2 inch biscuit cutter to cut out 5-6 biscuits (re-roll dough once, if necessary) and space them at least 1 inch apart on an ungreased jelly roll pan or cookie sheet.
- Use a pastry brush to apply a thin layer of milk onto the tops of the biscuits.
- Bake for 8-10 minutes, or until biscuit tops are golden brown.
- Serve warm with butter, or cool and use instead of bread for a sandwich. Enjoy!