I made these biscuits to go with my Buffalo Chicken Corn Chowder the other day, and they were the perfect little dippers!
Cheesy, buttery, garlicky… quick & easy… You can throw these together while your soup is simmering and before you know it dinner is on the table!
I usually use a homemade buttermilk substitute when something calls for buttermilk… because it’s just not something I buy regularly. If I happen to have it on hand though, I use it. Either way, the biscuits taste amazing!
Ingredients
- 1/2 cup heavy cream
- 1/2 cup lowfat milk
- 1 tablespoon fresh squeezed lemon juice
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 2 teaspoons sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 - 1 1/2 teaspoons garlic powder (whatever you'd like!)
- 6 tablespoons cold butter, diced
- 2 cups shredded cheddar cheese, divided (1 1/2 cups + 1/2 cup)
Directions
Stir together the cream, milk and lemon juice and let it sit at room temperature for 10 minutes. (This is a substitute for buttermilk. Feel free to use 1 cup buttermilk instead if that's what you prefer!)
Preheat the oven to 450°F. Whisk together flour, baking powder, sugar, baking soda, salt and garlic powder in a bowl.
Blend in the butter with a pastry cutter or your fingertips until mixture resembles coarse meal. Stir in 1 1/2 cups of the shredded cheese. Add the buttermilk-substitute (or buttermilk!) and stir until just combined.
Knead the dough a few times and dump onto a lightly-flour-dusted surface. Pat out into a rectangle about 1/2-1" thick. Cut into 12 pieces (4 x 3).
Place about 2" apart on a parchment-lined baking sheet. Sprinkle each one with a bit of the remaining 1/2 cup cheddar cheese.
Bake until golden, about 16 to 20 minutes.
http://sweetannas.com/2011/10/quick-easy-garlic-cheese-biscuits.html
adapted from smitten kitchen