Cheesy ranch biscuits, and its corresponding recipe, are created in collaboration with Collective Bias® and its advertiser.
I wonder, is there anything more delicious with dinner than a warm biscuit, slathered with butter?
Actually, there is. Warm, fluffy, cheesy ranch biscuits, slathered with butter!
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 like to color outside of the lines of ordinary. One look at my green tea gnocchi recipe should prove that to be a true fact!
If you ask me, the flavors of ranch dressing are perfect for turning ordinary ingredients into extraordinary meals. I love ranch flavor so much that I even made my own ranch seasoning blend!
Ranch dry seasoning and ranch pourable salad dressing are great for flavoring salads, chicken, rice, and even soup. Brian and I both love to drizzle ranch dressing over baked potatoes for an extra kick of flavor.
When I was shopping at Walmart last week, I was buying ingredients to make biscuits and sausage gravy. It occurred to me that adding ranch flavor to the biscuits would be crazy delicious, so I went to the salad dressing aisle to pick up a bottle of ranch dressing. I grabbed Kraft shredded cheese too. I live in Wisconsin, you guys. Everything tastes better with cheese!
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, too!
Making these cheesy ranch biscuits can be as easy or as detailed as you want. If you have a scratch biscuit recipe, just substitute ranch dressing for about half of the milk that the recipe calls for, then fold in some cheddar cheese before rolling and cutting them.
If you’re not much of a scratch baker, or you’re in a hurry to eat some warm, flaky cheesy ranch biscuits, use my recipe for convenience baking mix and follow the recipe, below.
My recipe is just like the boxed dry biscuit/pancake mix that you can buy at the store, with one difference. My mix doesn’t have the nasty chemicals, so the biscuits you make with it will be much tastier, and much less expensive to make!
- 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 the milk has at least 2% fat, because skim milk doesn’t help them to brown much.
If you have questions about making these cheesy ranch biscuits, please leave me a comment or send an email.
I want you to have baking success. Your stomach deserves the very best.
Want more delicious biscuit recipes to try? Check these out!
- I Pinned a recipe for Angel biscuits (biscuits with yeast) to my breads board on Pinterest that would be fabulous to use this cheddar ranch biscuits recipe with.
- Oh em gee, what about adding cheddar and ranch to Joan’s 7-up biscuits?! I don’t know about you, but that would have me shouting, “It’s yummi!”
- If you’re looking for a super simple, delicious biscuit recipe, try these 3-ingredient cream biscuits from Mrs. Happy Homemaker!
I was compensated for this post, but as is always the case, all thoughts and opinions stated here are my very own. Thank you, #CollectiveBias, for this great opportunity!