We had some chili in the freezer from our mini Super Bowl party, so while that was thawing out, I baked these biscuits. I thought it would be a nice pairing and that the biscuits would be a great way to mop up the chili in our bowls.
These biscuits were very yummy. They were tender and fluffy and paired extremely well with our chili. I could have easily eaten half the batch for my dinner but refrained from doing so. I liked how these biscuits contained cheese and had the buttery garlic sauce on top. These biscuits would also be a nice compliment to seafood or pasta, and I bet they would taste good for breakfast too.
Thank you Sarah, for hosting our Blogger's swap, and also for sharing this wonderful recipe with me.
Garlic cheddar biscuits
- 2 cups unbleached all purpose flour
- 2 ounces sharp cheddar cheese, shredded
- 2 teaspoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cloves garlic, minced
- 1 cup whole milk
- 1/4 cup sharp cheddar cheese, shredded (for topping)
- 4 TBSP butter
- 1 clove garlic, minced
- 1/2 teaspoon dried parsley
- Seasoned or garlic salt, to taste
Preheat your oven to 425 degrees F. Generously grease a muffin tin (alternatively, you can line a baking sheet with parchment paper if you want to free-form your biscuits).
In a large bowl, mix together the flour, 2 ounces of shredded cheese, sugar, baking powder, salt and garlic.
Slowly add in the milk and mix together - do not overmix. Add more flour or milk if the batter is too wet or dry. The resulting batter should be sticky but not too liquidy or dry.
Using a cookie or ice cream scoop, portion out the dough into your prepared muffin tin (or on your baking sheet). Sprinkle the additional shredded cheddar cheese on top of each biscuit.
Bake in your preheated oven for 20 minutes or until the tops of the biscuits turn a light golden color.
In a small bowl, melt the butter, dried parsley and garlic salt. Use a brush to spread on top of biscuits when they are done baking.
Biscuits should be eaten warm but can be stored at room temperature for a few days. They can also be frozen and reheated as necessary.
Yield: I halved the recipe and got 5 biscuits
Source: A Taste of Home Cooking; originally from Sugared Whisk