These are so delicious it’s not even right. The best part about them? They’re ridiculously easy to make, too.
Utensils required: baking sheet, oven mitts, measuring cups, large mixing bowl, small bowl, oven, spoonula, electric mixer, sheet of parchment paper or a large plate
Garlic Cheddar Biscuit Recipe
Ingredients:
– 2 cups of wheat flour (any flour will do, but the whole-grain kind is healthier … or so they tell me)
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1 egg
– 3/4 cup shredded cheddar cheese
– 1/2 cup buttermilk
– 2 tablespoons garlic powder
Time commitment: 20 minutes
Steps (makes 18-20):
1. Preheat the oven to 425 degrees.
2. While the oven heats, add the egg and buttermilk in a small bowl. Use a fork to beat the two together. It should be a light yellow color. In the large mixing bowl, combine the flour, salt and baking powder.
3. Next, dice the butter into small pieces. Slowly add it to the flour mixture. Use the electric mixer on its lowest setting to stir the ingredients.
4. Once the butter is dime-sized or smaller, pour the light yellow buttermilk-egg blend into the larger mixing bowl, combining everything with the electric mixer. (It should still be on the lowest setting.) Turn the mixer off once the dough has begun to form. The ingredients should no longer be dry, but they don’t need to be fully blended. If anything, you want to err on the side of under-blended, since you don’t want to overwork the dough or it’ll become chewy and dense.
5. Take a pinch of flour and add it to the shredded cheese, mixing the two together with your hands. This will help keep the pieces of cheese from clumping together, giving you more evenly distributed cheese in your biscuits. Add the cheese to the mixing bowl and combine it with the dough on the lowest setting, blending it only long enough to mix the cheese throughout the dough.
6. Place the dough on the parchment paper (or a large plate) and knead it with your hands just a couple times to ensure that everything’s been mixed together. Then, break off small, half-dollar-sized (or palm-sized, if you like big biscuits) pieces of dough. Roll each piece into a ball and place it on the baking sheet about two inches apart.
7. If you’re making the smaller biscuits, let them cook for 8-10 minutes or until they’re a light, golden color. For the larger biscuits, 17-20 minutes should produce the same effect.
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