Cheddar Bay biscuits very well. I decided to try the recipe because it's the first one that I've found that doesn't use Bisquik; it's a "from scratch" recipe. I got it from this food blog, Food & Whine. And it's great. The only alteration I made from the original recipe is to substitute buttermilk for the regular milk for a better texture.Cheddar Biscuits
Ingredients:
2 cups all-purpose flour (unbleached or regular)
3 tsp. baking powder
1 tsp. salt
1/4 tsp. garlic powder
1/3 cup butter, cold, cut into chunks
2 Tbsp. canola or vegetable oil
1 heaping cup grated sharp cheddar cheese
1/2 - 2/3 cups buttermilk
3 Tbsp. butter
1/2 tsp. garlic powder
1/2 tsp. dried parsley flakes or 1 Tbsp. fresh parsley, finely chopped
Directions:
Preheat oven to 400° F.
In a large bowl, combine flour, baking powder, salt and garlic powder. Whisk together to combine thoroughly. Add chunks of butter. Using a pastry cutter or two knives, cut butter into flour until it is coarse, pea-sized (doesn't need to be fine). Add oil, grated cheddar cheese and butter milk. Stir together. Keep adding milk a bit at a time, just until the dough is moistened and no longer dry and powdery. (Shouldn't be sticky, just moist enough to hold together).
Drop approximately 1/4 cup portions of the dough onto an un-greased cookie sheet using an ice cream scoop or large spoon.
Bake for 15-17 minutes. While biscuits are baking, melt 3 tablespoons butter in a small bowl. Stir in 1/2 teaspoon garlic powder and the parsley.
When biscuits come out of the oven, use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Serve warm.
Makes one dozen biscuits.
