As part of my new constant photo taking I have decided to revisit some of my old postings/recipes. These are my classic and often manipulated Cheese Garlic Biscuits. I've made them with White Cheddar Cheese, Smokey Cheese, Parmesan Cheese and with Herbs. The recipe is virtually no different, only now I am giving you look into all my biscuit makin' secrets.
As with my basic biscuits, I use all-purpose flour and unsalted butter. You can use self-rising flour and leave out the baking soda or I suppose you could use something like Bisquick, but I don't know how to use Bisquick so I am not help with that. As I said with my Homemade Biscuit recipe you can use a variety of fats to make biscuits. If you use a salted butter or a butter flavored shortening, you may not want to not add any additional salt to the recipe.
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoons garlic powder
1/2 teaspoon salt
1/3 cup unsalted butter
1 cup shredded sharp cheddar cheese
1 cup milk
Preheat the oven to 450 degrees
Add the flour to a large mixing bowl
Add the garlic powder, salt, and baking powder to the flour, and stir with a whisk.
Cut the butter into the flour mixture with a pastry cutter until it resembles.....
a pebbly, coarse mixture
Add the shredded sharp cheddar cheese to the flour mixture
Make a well in the middle of the flour, cheese mixture and add the milk
Gently combine until a dough is formed
Using your hands, shape the dough into biscuits
Place the biscuits on a baking pan, about two inches apart. Bake at 450 degrees for 12- 15 minutes or until gold brown on top.