The weather has been nothing short of insane this year. One day you’re wearing shorts and sleeping with the ceiling fan on and the windows open, the next you’ve got your thermals on under your jeans and pulling the quilts back out of the oak chest.
The upside is that chilly mornings like this are a perfect
excuse opportunity to indulge in some hot, made-from-scratch biscuits. I’ll miss these beauties in the summer, but it’s oh so good to have them again now!
I found this recipe here, and they instantly became a favorite. Flaky, savory, cheesy morsels of goodness…perfect fare for this farmer’s breakfast table. Enjoy!
Cheddar and Herb Biscuits
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons shortening
3 tablespoons unsalted butter
1 cup buttermilk*
8 ounces cheddar cheese, shredded
4 tablespoons butter, melted
1/4 teaspoon dried parsley (or a few leaves fresh, chopped)
3/4 teaspoon garlic powder
Preheat oven to 425 degrees. In a bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Toss grated cheese lightly, enough to coat with flour mixture. Mix in buttermilk just until moist. (A few dry spots in the dough won’t hurt anything, but overworking it will. Unless you want to give your son ammo for his slingshot. Not that I’d know, personally. Ahem.) Drop biscuits onto a greased baking sheet (or gently form rounds with your hands). Bake for 12-14 minutes.
In a separate bowl, combine melted butter, parsley and garlic powder. When biscuits are done, brush seasoned butter over top.
*If you don’t have buttermilk on hand, and I usually don’t, here’s a quick trick: Add 1 1/2 teaspoons white vinegar to 1 cup milk. Let it set for about 5-10 minutes or until bubbles form. Voila!