Wednesday, December 28, 2011
The Best Cheese Biscuits
2 c plain flour
3 tsp. baking powder
1 tsp. garlic salt
1-1/2 tsp. chives
1 tsp. sugar
1/2 tsp. garlic powder
1/3 cup cold butter, cut into chunks
2 TBS canola oil
1 heaping cup grated sharp cheddar cheese
1/2 – 2/3 c milk
For brushing on top:
6 TBS butter
1 tsp. garlic powder
1 tsp. dried parsley flakes
In a large bowl, whisk together the flour, baking powder, garlic salt, sugar, chives and garlic powder.
Add the cubed butter. Using a pastry cutter or a fork, cut butter into flour until it is coarse, pea-sized.
Add oil, grated cheddar cheese and enough milk to make a stiff batter. Stir till well combined and holds together.
Make sure to keep adding milk a bit at a time, just until the dough is moistened and you can no longer see any raw flour.
Drop onto an un-greased cookie sheet.
Bake for 15-17 minutes in a preheated oven at 400. This depends on how big you make them. I made mine smaller and baked them for 11 minutes.
While biscuits are baking, melt butter is a small bowl with garlic powder and the parsley.
When biscuits come out of the oven, use a brush to spread this garlic butter over the tops of all the biscuits. Do this a couple of times.