Tuesday, November 15, 2011

Cheddar and Herb Biscuits {yum!}

Oh my. I made these last night to go with our BBQ chicken. They were {and are, as I am eating one for breakfast as I type this...} soooo good. They were so good, that I didn't even stop to take a photo of them.

Hence the photo above, borrowed from the original source of the recipe.

You really have to try these! Some say they are comparable to the Red Lobster biscuits... but, I don't like seafood {even the smell gets me}, so I've never stepped foot inside a RL.

I wish I had another one...

Cheddar and Herb Biscuits


2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons shortening
3 tablespoons butter, cold
1 cup buttermilk
1 1/4 cups grated sharp cheddar cheese

{buttery topping}
3 tablespoons butter, melted
1/4 teaspoon parsley flakes
3/4 teaspoon garlic powder
pinch of salt


Preheat oven to 425 degrees. In a medium bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist (dry spots here and there are ok – the biscuits will be tough if they are overmixed). Drop the biscuits onto a greased or lined baking sheet. Bake for 12-14 minutes, until browned and golden. While the biscuits are baking, in a small bowl combine the buttery topping ingredients. Right when the biscuits come out of the oven, brush the butter/herb mixture over the biscuits evenly (alternately, you can dip the top of the biscuit into the butter mixture). Serve immediately.

Makes about 10 biscuits.

My alterations:

I don't have any garlic powder, so I used garlic salt and omitted the salt {in both the biscuits and the buttery topping}. I also don't buy buttermilk, but you can make a sour milk yourself by adding one tablespoon of vinegar {or lemon juice} to a measuring cup and filling it with milk to equal one cup. I added a lot more parsley, and will probably add more herbs the next time I make them... because, yes, there will definitely be a next time!!

No comments: