Friday, September 23, 2011

Garlic cheddar biscuits

Unfortunately my post on Hello Kitty cupcake toppers has been postponed. However, had this not been the case, I would not have been able to share these savory garlic biscuits with y’all.

Duke has received the okay to go back to work from his orthopedist. That made today our last day off together before he heads back to work. As much as I grumbled about “me time” yesterday, I will give him much-deserved credit for cooking for me every single day for the past 3 weeks. And if that wasn’t enough, in and of itself, well, my chef extraordinaire managed to prepare me tasty meals that were also healthy.

Today we visited our local farmer’s market and stocked up on fresh fruits & veggies-kabocha, green beans, bananas, watermelon & tangerines. Duke made a wonderful soup with chicken breast, kabocha, and green beans in chicken stock base. Perfect comfort food & a great way to welcome autumn.

These biscuits had been on my “to make” list for a while now. Delicate & buttery, they were the perfect compliment to Duke’s kabocha soup. I halved the recipe-even though we all know I could easily put away -five or six -a couple of these babies. They came together in a matter of minutes & disappeared just as quickly. Enjoy!


For the biscuits:

2 and 1/4 cup all-purpose flour

2 and 1/2 teaspoons baking powder

2 teaspoons sugar

3/4 teaspoon baking soda

1 teaspoon salt

6 tablespoons cold unsalted butter, cut into 1-tablespoon pieces

1 and 1/2 cups white cheddar cheese, shredded

1 cup buttermilk

1 teaspoon garlic salt

For brushing:

1/4 cup (1/2 stick) unsalted butter, melted

1/2 teaspoon garlic salt


1. Preheat the oven to 450 degrees.

2. In a large bowl, combine the flour, baking powder, sugar, baking soda, and salt.

3. Using your fingers or a pastry cutter, add the butter, pinching and mixing it thoroughly until the dough resembles coarse sand.

4. Add the white cheddar and stir to combine.

5. Add the buttermilk and garlic salt, stirring well to combine. **If the dough seems a little dry, add a little more buttermilk, 1 teaspoon at a time, until the dough holds together.

6. Drop the dough onto the baking sheet, spacing each biscuit about 2 inches apart.

7. Bake the biscuits for about 18-20 minutes, or until the tops are lightly golden.

8. In a small bowl, combine the melted butter and garlic salt.

9. Remove the biscuits from the oven and lightly brush each one with the melted butter/garlic mixture. Serve immediately.

Source: Adapted from Gourmet, the curvy carrot


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