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Garlic Cheese Drop Biscuits

Posted By Kelly On April 17, 2009 @ 8:00 am In Baking,Bread, Rolls and Biscuits,Featured Articles,Recipes | 23 Comments

 

Often when I make dinner I skip any kind of bread item.  It isn’t that I don’t like bread with dinner, on the contrary I love bread with every meal, but I usually forget to make or buy bread and so we skip it.  I justify it by thinking of all the calories I am missing.

However, sometimes I remember the bread and when I do I usually make these biscuits.  They take five minutes to prep and get into the oven, they bake in 15 minutes and, if you have left-overs, they keep pretty well for a second meal – just reheat them in a 325 F oven for ten minutes. 

 

These biscuits are perfect for a homey meal, and they are good for when you have company for dinner.  During the week they are not a chore to get into the oven, and you can easily double the recipe for a large gathering with little additional effort.

For the most part I am a traditional flaky biscuit kind of gal, and I will post a recipe for traditional cut-out biscuits one day, but these fluffy cheese streaked biscuits hold a special place in my heart because they are quick and delicious.

Garlic Cheese Drop Biscuits     Yield 12

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon sugar
1/2 teaspoon garlic powder
1 stick unsalted butter
1 cup cheddar cheese, grated
1/4 cup parmesan, grated
1 cup buttermilk
4 tablespoons butter, melted

Heat the oven to 350 F and line a sheet pan with parchment paper.

 

Blend the flour, salt, sugar, baking powder, baking soda, and garlic powder into a large bowl.

 

With your fingers, blend the butter into the dry ingredients until it resembles coarse sand with pea sized lumps of butter in it.  Stir in the shredded cheeses.

 

Make a well in the center of the dry ingredients and pour the buttermilk in.  With a spoon, gently mix until the dry ingredients are just moist.  Do not overmix.

Scoop the biscuits onto the parchment line sheet (roughly 1/3 cup – I used a large disher) and bake for 12 to 15 minutes.   The tops will be pale, but the bottoms will be lightly golden brown.

 

Brush the tops with the melted butter and place under the broiler for 1 to 2 minutes, or until the tops become golden.

  

Serve warm.

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