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!
I’m a huge fan of cheese in my biscuits. Truthfully, I’m obsessed with cheesy biscuits, and Red Lobster’s Cheddar Bay Biscuits are to blame for that. I devour them by the basket full. My blogging friend, Anna, has a Red Lobster Copycat Cheddar Bay Biscuits recipe on her site. I’m a tiny bit afraid to make it, for fear I’ll grow too large to fit through my front door.
Anyway, 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 the 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.
These fluffy biscuits are seasoned with special ranch seasonings and stuffed with cheddar cheese for a savory biscuit that'll be the one your family asks for over and over again!
- 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!
|Amount Per Serving||As Served|
|Calories 8kcal Calories from fat 7|
|% Daily Value|
|Total Fat 1g||2%|
|Saturated Fat 0g||0%|
|Dietary Fiber 0g||0%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Thank you so much for visiting me today!
If you make this recipe, I'd love it if you'd share a photo and/or give your feedback over on my Facebook page, Cooking with Chef Bec!
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.