These lovely, tender biscuits are packed with the flavors of cheddar cheese, garlic and butter. The original recipe came from a war time cookbook my grandmother kept on the shelf. I have substituted fresh milk and butter for canned milk and oleo. I call it revisionist history/cooking. That is a joke...okay?
The bottom line is this, the biscuits are super with any kind of meal or just a big salad. Try them!
2 cups sifted all purpose or white spelt flour
3 teaspoons baking powder
1 teaspoon salt
4 tablespoons butter, cold, cut into small chunks
1 cup milk
1 large clove garlic, minced
1 tablespoon parsley flakes
2 tablespoons butter, melted
1 cup finely shredded medium to sharp cheddar cheese
Preheat oven to 450F. Lightly grease a baking sheet.
In a large bowl, mix the flour, baking powder, salt.
Cut in the butter with a pastry blender or a fork
until it looks like coarse crumbs.
Add the garlic, I used a press this time instead of mincing, either works well.
Stir in the cheese.
Add the milk, stirring just until combined. Do not over mix or the finished product will be tough and chewy.
Drop by spoonfuls on to the baking sheet.
Bake 12-15 minutes until golden. While baking, stir the parsley into the melted butter.
Brush the biscuits with the butter mixture as soon as they come out of the oven.
Break one open, start nibbling, you won't be sorry.
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