Garlic And Herb Cheddar Biscuits

Garlic And Herb Cheddar Biscuits – The flavor of these Garlic And Herb Cheddar Biscuits is similar to one you might enjoy at a popular Seafood restaurant here in the US.  Biscuits, like many homemade breads, have limitless possibilities when it comes to add ins and flavor variations.

I don’t think a week has gone by that someone doesn’t ask me for my take on this garlic cheddar biscuit.  My only suggestion, is to make these when you’re entertaining.  They have a magical way of disappearing and should be shared.  Otherwise, you may find there’s nothing left to share but the crumbs.

Ingredients you’ll need:
2 2/3 cup buttermilk biscuit mix [like Bisquick] 1 1/4 tsp garlic powder, divided
1 1/4 tsp dried parsley flakes, divided
1/2 tsp onion powder
1 cup buttermilk
1/2 cup butter, melted and divided
1 1/4 cup shredded sharp cheddar cheese

Directions:
Preheat the oven to 450°F.  Line a baking sheet with parchment paper.  In a mixing bowl, sift together the biscuit mix, 1  teaspoon garlic powder, 1 teaspoon dried parsley flakes and 1/2 teaspoon onion powder.  Make a well in the center and add the buttermilk and 1/2 of the melted butter.  Mix just until moistened.  Stir in the shredded cheddar cheese.  [tip: Pre-shredded packaged cheese is much drier than freshly shredded cheese.  For a moist biscuit, use freshly shredded cheddar cheese.]

Use a 4 ounce ice cream scoop and divide the dough into rounds.  Place approximately 2 inches apart to allow for spreading while baking.  Mix 1/4 teaspoon of garlic powder and 1/4 teaspoon dried parsley flakes with the remaining butter.  Brush the tops of the biscuits. [tip: Reserve some to brush the tops after baking]

Bake for 12-15 minutes or until golden.  Brush the tops with garlic butter.  Serve warm.  Yield: 10 large or 14 medium biscuits.

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Garlic And Herb Cheddar Biscuits

Servings 10 large or 14 medium biscuits.

Author Melissa Sperka

Ingredients

• 2 2/3 cup buttermilk biscuit mix [like Bisquick]
• 1 1/4 tsp garlic powder divided
• 1 1/4 tsp dried parsley flakes divided
• 1/2 tsp onion powder
• 1 cup buttermilk
• 1/2 cup butter melted and divided
• 1 1/4 cup shredded sharp cheddar cheese

Instructions

1. Preheat the oven to 450°F. Line a baking sheet with parchment paper.
2. In a mixing bowl, sift together the biscuit mix, 1 teaspoon garlic powder, 1 teaspoon dried parsley flakes and 1/2 teaspoon onion powder.
3. Make a well in the center and add the buttermilk and 1/2 of the melted butter. Mix just until moistened. Stir in the shredded cheddar cheese. [tip: Pre-shredded packaged cheese is much drier than freshly shredded cheese. For a moist biscuit, use freshly shredded cheddar cheese.]
4. Use a 4 ounce ice cream scoop and divide the dough into rounds. Place approximately 2 inches apart to allow for spreading while baking.
5. Mix 1/4 teaspoon of garlic powder and 1/4 teaspoon dried parsley flakes with the remaining butter. Brush the tops of the biscuits. [tip: Reserve some to brush the tops after baking]
6. Bake for 12-15 minutes or until golden.
7. Brush the tops with garlic butter.
8. Serve warm.