For all of you that I sent running in the other direction with my neon green smoothie with spinach, this recipe is for you. I modified my standard half-dozen buttermilk biscuits to make cheddar garlic biscuits. Consider it an apology for freaking you out with a vegetable on a dessert website. This is one mouth-watering and savory apology from me to you.
The recipe makes 7 biscuits instead of the usual 6 because the addition of cheddar. These biscuits are so tender and melt-in-your-mouth (just like the ones at that restaurant chain that sells large crustaceans of a certain color…ya hear me?). I don’t think you’ll have any trouble finding space for the spare biscuit. If odd numbers bother you as much as they do me, just eat one straight out of the oven before anyone else sees.
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- 1 1/3 cup flour
- 1/4 + 1/8 teaspoon salt
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 + 1/8 teaspoon garlic powder (not garlic salt)
- 1/4 teaspoon black pepper
- 2 tablespoons shortening, chilled
- 1 1/2 tablespoon unsalted butter, chilled
- 1/2 cup milk (I used 1%)
- 3/4 cup freshly grated sharp cheddar cheese
- We use 1 egg + 1 egg white and 2 strips of bacon per 2 biscuits.
- Preheat the oven to 450 and have ready a small round pan or a cast iron skillet.
- In a small bowl, whisk together the flour, salt, baking soda, baking powder, garlic powder and black pepper.
- Cut the shortening and butter into small pieces and add it to the flour mixture, cutting it in with a pastry cutter or two knives. When all of the pieces of fat are the size of rice and are coated in flour, add the cheese and pour in the milk. Knead it slightly, and add additional milk 1 tablespoon at a time if the biscuit dough seems dry or crumbly.
- Tip the dough out onto a floured counter and pat it out to 1″ thick. Dip your 3″ biscuit or cookie cutter in flour and cut out 4 biscuits. Gather up the scraps and gently pat them out in order to cut out 3 more biscuits.
- Arrange the dough in the pan–you want the biscuits to be closer together. Bake for 10 minutes, or until lightly golden on top. If you want, brush with extra melted butter as they come out of the oven.
- Feel free to do whatever egg:bacon ratio you like.