This is another great recipe from the cookbook "Biscuits: Sweet and Savory Southern Recipes for the All-American Kitchen" by Jackie Garvin of Syrup and Biscuits, and one I could not wait to try.
I've always made my garlic-cheese biscuits using the "drop" biscuit method, but I really wanted to try patting the dough out and using a biscuit cutter ... these are sensational! Light, fluffy, and full of flavor.
|Big, light and fluffy|
|Layers of garlic cheese goodness|
|The "star" of the show ... dinner show that is!|
2 cups soft winter wheat self-rising flour (I used King Arthur Flour)
1/2 tsp. cayenne powder (I did not use cayenne powder)
3/4 tsp. garlic powder
1 cup shredded extra-sharp cheddar cheese
2 tbls. chopped parsley
4 tbls. unsalted butter, cubed and chilled
1 cup half and half
Mix flour, cayenne powder and garlic powder in a large bowl. Stir in cheese and parsley. Cut in butter until it resembles course meal. (I used my fingers and thumb to do this).
Make a well in the flour and pour in the half and half. Stir until flour is wet and sticky. Turn out onto a generously floured surface. Sprinkle dough with enough flour to keep it from being sticky. Sprinkle flour on top and knead gently until dough is no longer sticky, adding as much flour as needed.
Roll or pat out to 1-inch thick. Dip 2 1/2-inch biscuit cutter into flour. Cut biscuits. Place 1-inch apart on a cookie sheet sprayed with nonstick spray or covered with a baking mat. Brush tops with cooking oil or melted butter (I used melted butter).
Bake at 450 in a preheated oven for 12-15 minutes or until tops are golden brown.
Yield: Approx. 12 biscuits
|Buy a copy on Amazon.com|