Looking for a great bread to serve with dinner? But no time for yeast and rising bread? Hate to roll out biscuit dough?
These biscuits are super fast, easy, and taste better than any biscuits I have ever tried. They can be on the table in just about 20 minutes, from start to finish.
I am not usually a fan of biscuits. They tend to be dry and flavorless. And rolling out biscuit dough never seems worth the effort. Not so with these flavorful drop biscuits! Full of cheese and garlic flavor, with a slight tanginess from the buttermilk or kefir (I am definitely a kefir fan!) Brushed with additional melted butter/garlic/herbs at the end, they are not your average hockey-puck biscuits.
Great served with pasta (in place of garlic bread) or with a nice Sunday roast. In fact, I would have a hard time coming up with meals they would not be great with.
RECIPE:
Cheddar and Herb Drop Biscuits
2 cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon garlic powder
½ teaspoon salt
5 tablespoons cold butter, cut into pieces
1 heaping cup shredded sharp cheddar cheese
1 cup** buttermilk or kefir (I used 1 cup + 2 Tbs kefir)
3 Tbs melted butter
1 tsp dried parsley flakes
¼ tsp garlic powder
Preheat oven to 425°F. Grease or line a large baking sheet.
In a medium bowl, combine flour, baking powder, ¼ tsp garlic powder, and salt. Use a pastry blender, or two forks, to cut in butter until dough forms small pea-sized crumbs. Stir in shredded cheese. Mix in buttermilk or kefir just until moist. **Add an additional 1-2 Tbs buttermilk or kefir if biscuit dough is overly dry (dry spots here and there are fine, but the dough should hold together, and not still be crumbly).
Use two spoons or a cookie dough scoop to drop the biscuits onto a greased or lined baking sheet. Bake for 12-14 minutes, until browned and golden.
While the biscuits are baking, in a small bowl combine melted butter, parsley flakes, and garlic powder. As soon as the biscuits come out of the oven, brush the hot biscuits with the melted butter mixture. Serve immediately.
Yield: 12-18 biscuits
NOTE: If you don’t have buttermilk or kefir, you can substitute sour milk: Place 1 Tbs lemon juice or vinegar in a measuring cup. Add milk to 1 Cup line. Stir. Let sit for about 5 minutes before using.
Adapted from Mel’s Kitchen Cafe
NoEmptyChairs.me
No Empty Chairs 