Intro to Cooking: Cheddar Biscuits

By Michelle

Some days, nothing tastes better than a slice of watermelon, a big salad and a cheese biscuit.

This recipe is one of my favorites. I like to make these biscuits for family gatherings or to give as gifts. They are flaky and completely decadent, the perfect addition to a family meal or even your favorite salad.

Cheddar cheese has a bad rap out there in the world. It gets knocked down as high-fat, high-calorie, and unnecessary. But ladies, there is nothing wrong with enjoying a little bit of cheddar every once in a while, you know? Okay, maybe not everyday. And maybe you shouldn’t eat four of these biscuits a day (I totally do, but it’s up to you). But don’t let the naysayers persuade you to turn your back on cheddar. Even though cheddar cheese is high in fat and calories, it is also high in calcium and can be very low in preservatives and additives if you buy from the right companies (I’m a big fan of Tillamook cheese).

If you’re ready to give cheddar one more chance, try out these biscuits.

Cheddar Biscuits

You’ll need…

⦁       1 ¾ cup of flour

⦁       ½ teaspoon of salt

⦁       ½ teaspoon of baking poweder

⦁       1 tablespoon or so of granulated garlic (or fresh garlic paste, available in tubes at the grocery store!)

⦁       1 teaspoon of dried parsley

⦁       1 stick (or ½ cup) of butter, softened

⦁       1 cup of milk

⦁       1 cup of cheddar cheese

How to make them…

1. Preheat the oven to 450 degrees F.
2. In a bowl, measure out flour. On a cutting board, cut softened butter into small squares.
3. Using a large fork, cut the butter into the flour until large crumbs begin to form. Eventually, the flour will simply appear “wet.” (If you have a mixer, this can go much faster. But it isn’t necessary!)
4. Add salt, baking powder, garlic powder, and parsley to the flour and butter mixture and combine.
5. Using a wooden spoon, stir in the milk slowly. Be careful not to over mix!
6. Add the cheddar cheese and stir. Again, be careful not to over mix (or the biscuits will be tough!)
7. Using a soup spoon, spoon lumps of dough onto a baking sheet lined with parchment paper.
8. Bake for about 12 minutes, or until golden brown on top.

Note: this recipe makes around 1 dozen biscuits. They are good for about 2-4 days if stored in an airtight container.