Friday, January 4, 2013

Cheddar Buttermilk Biscuits - From Scratch

I made Cheddar Buttermilk Biscuits for Christmas, and I forgot to add the Cheddar! I was in a rush to get the dough together. Oops! I couldn't believe it! I'll include the cheddar in the recipe, but if you leave it out you'll still end up with some very nice buttermilk biscuits! Also, I used buttermilk instead of regular milk.

Cheddar Buttermilk Biscuits
Adapted from Food & Family
Makes 12 biscuits

2 cups all purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon garlic powder
1/3 cup cold butter, cut into chunks
1 heaping cup grated cheddar
1/2 – 2/3 cups buttermilk
2 tablespoon canola oil
3 tablespoons butter, melted
1/2 teaspoon garlic powder
1 tablespoon fresh parsley, finely chopped (or 1/2 teaspoon dried)

Preheat the oven to 400F and line a baking sheet with parchment or a silicone liner.

In a large bowl, whisk together the flour, baking powder, salt and garlic powder. Then, using a pastry cutter, cut the butter into the flour mixture until it gets crumbly.

Stir in the cheese. Measure the buttermilk (start with 1/2 cup) and then stir the oil into it. Pour the wet mixture into the crumbly flour mixture and stir until it comes together. It shouldn't be sticky but it should hold together and you should be able to scoop it. You can add more buttermilk if it seems too dry.

Drop 12 equal portions of the batter onto the prepared baking sheet and bake for about 15 minutes or until they turn golden.

While the biscuits are baking, mix the garlic powder and parsley into the melted butter.

Once the biscuits come out of the oven, brush them immediately with the melted butter. Serve warm.

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