Garlic Cheddar Biscuits
Prep Time: 15 minutes
Total Time: 30 minutes
Servings: 12
Ingredients:
3 cup all purpose flour
1 tablespoon sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup shredded sharp cheddar cheese
1/3 cup chopped garlic scallions
1-1/2 sticks chilled butter, cut into chunks
1-2/3 cup buttermilk
Additional flour for kneading
3 cup all purpose flour
1 tablespoon sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup shredded sharp cheddar cheese
1/3 cup chopped garlic scallions
1-1/2 sticks chilled butter, cut into chunks
1-2/3 cup buttermilk
Additional flour for kneading
Directions:
Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt until well-mixed.
Stir in the cheddar cheese and scallions.
Using a pastry blender, work the butter into the dry ingredients until the butter pieces are smaller than a pea.
Gently stir in the buttermilk, being careful not to over mix. The mixture will be very sticky and liquidy.
Heavily flour a work surface, and dump the dough onto the flour.
Flour the top of the dough well, and then pat out until 1/2-inch thick.
Fold the dough in half horizontally, then pat down again until 1/2-inch thick, adding more flour to cover sticky parts.
Fold the dough in half vertically, then pat down again until 1/2-inch thick. Repeat this process 5-6 more times.
Flour a biscuit cutter and press straight down to cut the biscuit.
Transfer the biscuit rounds to an un-greased baking sheet, and bake in preheated oven for 10-12 minutes.
Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt until well-mixed.
Stir in the cheddar cheese and scallions.
Using a pastry blender, work the butter into the dry ingredients until the butter pieces are smaller than a pea.
Gently stir in the buttermilk, being careful not to over mix. The mixture will be very sticky and liquidy.
Heavily flour a work surface, and dump the dough onto the flour.
Flour the top of the dough well, and then pat out until 1/2-inch thick.
Fold the dough in half horizontally, then pat down again until 1/2-inch thick, adding more flour to cover sticky parts.
Fold the dough in half vertically, then pat down again until 1/2-inch thick. Repeat this process 5-6 more times.
Flour a biscuit cutter and press straight down to cut the biscuit.
Transfer the biscuit rounds to an un-greased baking sheet, and bake in preheated oven for 10-12 minutes.
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