Friday, August 17, 2012

Garlic Cheese Biscuits

Do you need something to go with all those summertime salads?  While on a recent road trip we enjoyed dinner at the same restaurant on several occasions.  Each time we were served a basket of delicious hot-from-the-oven garlic cheese biscuits. I tweaked my biscuit recipe somewhat and came up with these mini garlic biscuits.  Serve fresh...and then freeze any leftover biscuits to accompany another meal. 



Biscuits:
  • 2 1/2 cups flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1/2 cup butter
  • 1 cup grated cheddar cheese
  • 1 cup buttermilk
  • 1 egg
 Topping:
  • 1/4 cup butter, melted
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon parsley flakes
Method:

In a large bowl, combine flour, baking powder, baking soda, salt and sugar.
Grate cold butter and combine evenly with flour mixture.
Stir in grated cheese.
Combine buttermilk and egg; stir into flour mixture.
Work with hands to form soft dough.
Drop by spoonfuls (rounded tablespoon)on a large parchment paper lined cookie sheet. 
Bake at 400°F for about 10-12 minutes.
Combine topping ingredients, and brush over hot biscuits.
Yield: 24

I used the Pampered Chef cookie scoop to form mounds.  It works well!







16 comments:

  1. Biscuits? that's what we call scones - we make them with herbs and cheese and have them with soup. Or sweet and have them with cream and jam xxx

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  2. I see so many recipes that call for buttermilk - which we never have on hand. Do you know if it can be frozen? I'm thinking I might be able to buy it and then freeze it in portion sized freezer bags until I have a recipe that calls for it. If so, I'm going to try these. I could probably buy baby bottle bags to freeze the remainder of the buttermilk until I need some again.

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    1. Here is a little tip to replace buttermilk when I don't have it on hand. In the measure cup I add a couple of teaspoons of lemon juice or white vinegar, top it off with regular milk, let the milk stand for about 5-10 minutes, voila....mock buttermilk.

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    2. You can buy the powdered buttermilk mix and only mix the amount you need for a recipe. I rarely keep buttermilk in my frig for cooking except during the holidays.

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    3. And yes...you can also freeze buttermilk. Use freezer baggies, putting one cup in each bag. Label and freeze. Thaw in the fridge, if you think of it in advance...or place bag in warm water to defrost.

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  3. ooh these are just like the ones I make - add a pinch or two of rosemary in the dough - super yum!

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  4. These look delicious. Love all of your recipes. Thanks for sharing.

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  5. yummy! I have tried to make these a couple times and they haven't turned out so great... always dry... but I will definitely have to try this recipe!!

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  6. Your biscuits look tasty!! I love cheese ones but will make these soon. There is never any leftover buttermilk at this house as it makes a nice drink. My Dad would put a little salt & pepper, stir it up and drink it down. Delicious!! Judy

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  7. Love these biscuits! I almost always have buttermilk for pancakes, scones and now these!!

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  8. Will they freeze well?

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  9. looks delicious I don't keep buttermilk around either in my kitchen, but I do that too add lemon juice to milk-which also works well with soy milk too

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  10. Made these last night for friends. Everyone loved them. I used buttermilk (I actually had some). I will be making these again. Thanks for sharing.

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  11. Loved these biscuits, they turned out nice & moist. They were defiantly a hit! A good trick is to use frozen butter as it grates easier.

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  12. The are great! I used the recipe to make piggies in a blanket with my kids. Yum. I didn't have buttermilk, but will buy some to see how much better they are with some buttermilk! Thanks for all of your posts. Blessings.

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