Cheddar Biscuit Recipe

 

My daughter is my main helper today. 

We are going to make Cheddar Garlic Biscuits together.

Step 1. is to shred the cheese. We want 4 cups of cheese loosely packed. We are making a double batch.

Next we stir together the flour, baking powder, and salt.

After the dry ingredients are blended, we shred the cold butter. We add the butter fragments and the shredded cheese to the dry ingredients.

We use our hands to toss the cheese and butter throughout the floury mixture.

We stir in 2 1/2 cups of milk for our large batch. 

The dough is gooey. These are drop biscuits. No rolling pin required.

 I like to shape the biscuits with a large ice cream scoop.

I brush garlic butter over the biscuits before they go into the oven and again when they come out of the oven.

Garlic Cheddar Biscuits

2c. Flour
1 TBS. Baking Powder
1 tsp. Salt
1/4 c. Butter, cold (1/2 stick)
2 cups loosely packed Cheddar Cheese
1 1/4 c. Milk
1/4c. Butter, melted
1/2 tsp. Garlic powder or freshly crushed garlic cloves (2-3)
1/2 tsp. Dried Parsley

Mix together the flour, baking powder, and salt.

Cut in the cold butter. You can use a pastry cutter or use this trick I learned from my sister. She uses a cheese grater to shred cold butter into her biscuits dough.

Stir in the cheese.

Add the milk and stir until evenly moist.
Drop by spoonful onto greased baking sheet.

Add garlic and parsley to the melted butter.

Brush the biscuits with garlic herb butter. 
Bake 450°F. 15 minutes 

Remove from oven and brush again with garlic butter.

Enjoy!