this post was submitted on 27 Mar 2024
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Wouldn't mind a recipe to compare to my own.
Garlic Cheddar Herb Biscuits Suggested side: Beef Stew, Seafood Newburg, Chicken+Gravy Prep time: 10m Yield: 8-12 biscuits Ingredients
▢ 2 cups ap flour ▢ 1 tsp kosher salt ▢ 1 tbsp baking powder ▢ ½ tsp onion powder ▢ ½ tsp garlic powder ▢ ½ cup butter, cold, fine diced ▢ 1 cup buttermilk ▢ 2 tbsp fresh thyme ▢ 2 tbsp fresh parsley ▢ 1 cup shredded sharp cheddar
Mis En Place
▢ Silicone spatula ▢ ½ tsp measure ▢ 2 cup measure ▢ Large Mixing Bowl ▢ Whisk
Instructions Whisk together flour, salt, and baking powder. Using a fork or masher, grind butter into the dry mix. It doesn’t need to be perfect. Small BB to pellet sized chunks are fine. Whisk diced herbs into the dry mix. Fold cheese and buttermilk into dough. Mix until ugly. Bake at 450 for 12-15m until golden brown.
Not all heroes wear capes. God bless you kind sir!
Thank you!
My version I melt the butter (lazy I know) but also don't use parsley or thyme. I'll give that a shot!
IMO the thyme is really important. I usually buy fresh thyme for these.
Melting the butter will make more uniform biscuits. Leaving it chunked will give you more variation in size and rise. Otherwise, they should taste the same. Same concept with muffins. Ugly batter is preferable for this reason :)
Other than the cheese, I'd eat the hell out of those...