Yield 12
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon sugar
1/2 teaspoon garlic powder
1 stick unsalted butter
1 cup cheddar cheese, grated
1/4 cup parmesan, grated
1 cup buttermilk
4 tablespoons butter, melted
Heat the oven to 350 F and line a sheet pan with parchment paper.
Blend the flour, salt, sugar, baking powder, baking soda, and garlic powder into a large bowl.
With your fingers, blend the butter into the dry ingredients until it resembles coarse sand with pea sized lumps of butter in it. Stir in the shredded cheeses.
Make a well in the center of the dry ingredients and pour the buttermilk in. With a spoon, gently mix until the dry ingredients are just moist. Do not overmix.
Scoop the biscuits onto the parchment line sheet (roughly 1/3 cup - I used a large disher) and bake for 12 to 15 minutes. The tops will be pale, but the bottoms will be lightly golden brown.
Brush the tops with the melted butter and place under the broiler for 1 to 2 minutes, or until the tops become golden.
Serve warm.
Subscribe to:
Post Comments (Atom)
Another option:
ReplyDeleteCheddar Cheese Biscuits
Adapted from: Food and Whine
Yield: 12 large biscuits or 18 small ones
2 cups/250g all-purpose flour (unbleached or regular)
3 tsp. baking powder
1 tsp. salt
1/2 tsp. garlic powder
1/3 cup/75g butter, cold, cut into chunks
2 Tbsp. canola or any flavourless, odourless vegetable oil
1 heaping/150-170g grated cheddar cheese (sharp flavoured is best, I used extra sharp)
1/2 - 2/3 cup or 120-160ml milk (I didn't need more than 1/2 a cup)
For brushing on top:
3 Tbsp. butter
1/2 tsp. garlic powder
1/2 tsp. dried parsley flakes or 1 Tbsp. fresh parsley, finely chopped
In a large bowl, whisk together the flour, baking powder, salt and garlic powder.
Add the cubed butter. Using a pastry cutter or a fork, cut butter into flour until it is coarse, pea-sized (doesn't need to be fine).
Add oil, grated cheddar cheese and the milk. Stir till well combined and holds together.
Make sure to keep adding milk a bit at a time, just until the dough is moistened and you can no longer see any raw flour.
Drop approximately 1/4 cup portions of the dough onto an un-greased cookie sheet or a Silpat using an ice cream scoop or large spoon.
Bake for 15-17 minutes in a preheated oven at 400F/.
While biscuits are baking, melt 3 tablespoons butter is a small bowl with 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. Do this a few times - it's fun to watch all the butter getting absorbed into the biscuit! Use up all of the butter. Serve warm.