Cheesy Garlic Biscuits

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Did you know, the word biscuit is derived from a French word meaning "twice-baked." Those original biscuits were more like hardtack or Zwieback, and could last for very extended periods of time without going stale. Then again, they probably wouldn't taste very good when fresh, so the point was moot.
These biscuits, on the other hand, are soft and delicious, and make a perfect accompaniment to soup.

Step 0:
Preheat oven to 425°F.

Step 1: 
Measure out 1 3/4 cups all-purpose flour (or pastry flour if you have it).

Step 2: 
Measure out 2 1/2 tsp baking powder, 1/2 tsp garlic powder, and 3/4 tsp salt.

Step 3:
Shred 3 oz cheese (medium or sharp Cheddar, Colby-Jack, or Parmesan).

Step 4:
Combine dry ingredients in a bowl (larger than the one I used).

Step 5:
Blend in 1/3 cup shortening or butter (this step is typically called "cutting," but I don't like that term because it gives the wrong impression of what you need to do).

Step 6:
 Gently mix 7/8 cup milk into the dry blend. Just mix until everything is moistened.

Step 7:
Drop by 1/8 cupfuls (#24 disher) onto a papered sheet.
Bake 10-12 minutes, or until golden brown.

Step 8:
Brush finished biscuits with a mixture of 1 Tbsp melted butter and 1/2 tsp garlic powder.


Cheesy Garlic Biscuits: Yields 1 dozen biscuits
1 3/4 cup all-purpose flour
2 1/2 tsp baking powder
1 tsp garlic powder, divided
3/4 tsp salt
3 oz shredded cheese (Cheddar, Colby-jack, Parmesan, etc)
1/3 cup shortening or butter
7/8 cup milk
1 Tbsp butter

Preheat oven to 425°F. Combine dry ingredients and cheese in a bowl. Blend in shortening or butter. Gently mix milk into the dry blend, just until all ingredients are moistened. Drop by 1/8 cupfuls (#24 disher) onto a paper-lined sheet. Bake for 10-12 minutes, or until golden brown. Brush with a mixture of 1 Tbsp melted butter and 1/2 tsp garlic powder.

Nutrition Facts

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