Cheddar Biscuits

November 10, 2010

Who doesn’t love a good biscuit?  Because I love to slather them with butter and honey I usually make them plain but these garlicky cheddar biscuits are the perfect companion for soups and other savory dishes.

This recipe made a batch of about two dozen.  It’s very easy to adjust the amounts and make more or less.

  • All Purpose Flour, 4 cups
  • Baking Powder, 2 tablespoons
  • Salt, 1 teaspoon
  • Shortening, 3/4 cup
  • Granulated Garlic, 1/2 teaspoon plus more for sprinkling
  • Cheddar Cheese, 8 ounces
  • Milk, 1 3/4 cups
  • Butter, 2 to 3 tablespoons
  • Parsley Flakes

Preheat the oven to 450.  In a large bowl, whisk together the flour, baking powder, salt and 1/2 teaspoon granulated garlic.

An easy way to measure shortening:  Put 1 cup of water in a glass measuring cup and scoop in shortening until the water rises to the 1 3/4 mark.  For biscuits this measurement doesn’t have to be exact.

Using a pastry blender or fork, cut in the shortening until the mixture is crumbly.

Grate the cheese and stir it in with the dry ingredients.

Make a hole in the middle of the dry ingredients and pour in the milk.  Stir with a fork just until it’s moistened and begins to pull away from the sides of the bowl.

Turn the dough out onto a floured surface and knead gently, just until it’s all pulled together.  Don’t overdo it!  Pat it out into a layer about an inch thick.

Cut out the biscuits with the top of a glass or a biscuit cutter.  Gently reknead the scraps and cut again until the dough is gone.

Place the biscuits on a baking pan.  Generously brush the tops with melted butter.

Normally I’d place them a little farther apart but I had to use the small oven for this batch which  meant I had to use the pans that fit, in this case the trays from an old toaster oven.

Sprinkle with granulated garlic and a little dried parsley.

Put them in the oven and bake at 450 until they’re golden brown, about 20 minutes.

Serve them piping hot and enjoy!

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{ 7 comments… read them below or add one }

1 Kelly November 10, 2010 at 12:36 pm

You’re killin’ me here. I need these.

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2 Kelly November 10, 2010 at 12:36 pm

On a more intelligent note, my family’s basic biscuit recipe is identical to yours, only we use just 2 cups of flour. I wonder how these differ in how they bake off? I’ll have to find out!

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3 Karen Bove November 10, 2010 at 3:22 pm

It took me a long time to figure out specific amounts. My mom always used self-rising flour so we’d dump some in a bowl, cut in the shortening until it looked right and add milk until it felt right and call it good. I’m of the opinion that there are a lot of ways to get to a good biscuit, as long as you’re not opening a refrigerated can!

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4 Wendi @ Bon Appetit Hon November 10, 2010 at 4:12 pm

Oh Karen, I do love me a good cheese biscuit. I haven’t made any since the blizzards this past spring. Perhaps it’s time I get reacquainted with them.

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5 Elle November 12, 2010 at 8:09 pm

I’m just learning to cook, and I’m horrible at it because most recipes are just words on paper that I don’t understand (who knew that cooks had their own lingo?!). I’m LOVING the pictures in your recipe. Thank you!

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6 JulieD November 21, 2010 at 8:42 pm

I agree with Elle, as always, your pictures are awesome! I could eat my computer screen right now. I’m going to bookmark these…I definitely want to try them!

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7 Wendy September 17, 2011 at 11:06 am

These look absolutely melt in your mouth delicious!!! I am a biscuit baking MONSTER.. no matter what I do.. I always end up with hockey pucks that don’t rise… I’m going to try again with your recipe and I REALLY hope they turn out because I am seriously craving these now! lol Either that or I’m gonna have to head to Red Lobster for a substitute! :)

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