|Homemade cut or drop biscuits featuring cheese and garlic, onion, parsley, freshly ground pepper and even a touch of Cajun seasoning.|
Garlic Cheese BiscuitsI know canned biscuits are pretty darned good and mighty convenient - heck I have a general purpose can of them in my fridge right now. Let's face it. They put some biscuits on your plate pretty quick, but they are especially good to use as a shortcut in recipes too.
That aside, who doesn't really love a homemade biscuit? And everybody seems to be super crazy about copycat Red Lobster garlic cheese biscuits (for the record, these are not those). Well, I haven't exactly had one of those in ages, so I won't even try to say this resembles those, but tell me, how can you not love a homemade biscuit combined with garlic and cheese? I know I sure do and the other night I just decided I had to have some!
Most people who make the garlic cheese biscuits make them in drop form because that is how the recipes for them are generally written, but me, the rebel that I am, I wanted to try a more traditional cut biscuit, less rustic. So I mixed the dough, using my basic biscuit secrets - the least amount of handling as possible, using cold ingredients, not twisting the cutter, and that sort of stuff. Once the dough came together I kneaded it a few times to get a fairly smooth ball.
I just gently patted the dough into a disk, about 1/2 inch thick. Then I cut out as many biscuits as I could using a 3 inch biscuit cutter. To get the last couple of biscuits, I just basically gathered the dough together, rather than balling it up and kneading it together, because I didn't want to over handle the dough. I ended up with 8 nice, thick biscuits.
Baked at 400 degrees for about 30 minutes in my old stove and the biscuits were done, though not very browned; your nice new stove might not take that long. Right as they come out of the oven, brush them with a mixture of melted butter, and yes, even more garlic, though next time I think I'll brush the butter on them as they go into the oven to maybe get a more browned top. Light and tender, and cheesy but pretty heavy on the garlic, so if your honey pie isn't eating them, well ya might want to warn them, or maybe cut back a little on that garlic!
I also added a bit of dried onion, dried parsley, some fresh ground pepper and yes, even some of my favorite Slap Ya Mama Cajun seasoning, right in the dough. Hey, it was an experiment, and it worked, what can I say? I couple tablespoons of chopped, pickled jalapenos would be a nice add-in. I was thrilled with these biscuits, both plain and with butter - the biggest problem with me, was not eating the entire batch myself.
Let's make some!
Recipe: Garlic Cheese Biscuits©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 30 min | Yield: About 8 biscuits
- 2 cups of all purpose flour
- 4 teaspoons of baking powder
- 2 tablespoons of dried milk powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
- 1/2 teaspoon kosher salt
- 4 turns of the pepper grinder
- 1/3 cup of cold unsalted butter, cut into slices
- 2 cups of shredded sharp cheddar cheese
- 2 tablespoons of minced dried onion
- 1 tablespoon of dried parsley flakes, optional
- 1/2 to 3/4 cup of buttermilk, as needed
- 4 tablespoons of butter, melted and divided
- 1/8 teaspoon of garlic powder
Preheat the oven to 400 degrees F. Whisk together the flour, baking powder, milk powder, garlic powder, Cajun seasoning, salt and pepper. Using a pastry blender, cut the butter into the flour until crumbly. Add the cheddar cheese, onion and parsley flakes, and stir to mix well.
Add only enough buttermilk to create a shaggy dough. Turn the dough out onto a lightly floured surface and knead several times until dough is smooth. Gently pat into a 1/2 inch thick circle and using a 3 inch cutter, cut out 8 biscuits, pushing the scraps together to form the final couple of biscuits.
Place biscuits on a lightly sprayed baking sheet and drizzle with 2 tablespoons of the melted butter. Bake at 400 degrees F for about 25 to 30 minutes. Combine the remaining 2 tablespoons of melted butter and the 1/8 teaspoon of garlic powder and brush on the tops of the biscuits as soon as they come out of the oven. Serve hot.
Variation: Add in 2 tablespoons of well drained, chopped pimento. For a bigger bump of heat, add in some chopped, pickled jalapeno.
Cook's Notes: May also be made as drop biscuits. Skip the kneading and spoon dough onto an ungreased baking sheet, spacing apart by about an inch. If serving these with a seafood dish, add in 1/4 teaspoon of Old Bay seasoning. To substitute baking mix, use 2 cups of the mix, and omit the dry milk, baking powder and salt.
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©Deep South Dish
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