Cheddar And Herb Biscuits Food

CHEDDAR AND HERB BISCUITS

Steps:

• Preheat oven to 425 degrees. In a medium bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist (dry spots here and there are ok - the biscuits will be tough if they are overmixed).
• Drop the biscuits onto a greased or lined baking sheet. Bake for 12-14 minutes, until browned and golden.
• While the biscuits are baking, in a small bowl combine three tablespoons melted butter, 1/4 teaspoon dried parsley flakes, 3/4 teaspoon garlic powder and a pinch of salt.
• Right when the biscuits come out of the oven, brush the butter/herb mixture over the biscuits evenly (alternately, you can dip the top of the biscuit into the butter mixture). Serve immediately.

SAVORY CHEESE AND HERB BISCUITS

Steps:

• Heat the oven to 425 F.
• Grease a baking sheet and dust with flour or line it with parchment paper.
• Sift together flour, baking powder, salt, and dry mustard.
• Work the butter into the dry mixture with fingers or a pastry blender. The mixture should resemble coarse meal.
• Add the shredded cheese, Italian seasoning, chopped parsley, and milk.
• Mix together lightly with a fork, just until moistened.
• Turn the dough out onto a floured surface and knead gently a few times, just until smooth. Don't overwork
• Roll out about 3/4-inch thick; cut out rounds or squares and arrange them on the prepared baking sheet.
• If desired, brush the tops with milk.
• Bake in the preheated oven for 15 to 20 minutes, or until browned.

CHEDDAR HERB DROP BISCUITS

Steps:

• Preheat oven to 400°. Line a baking sheet with parchment paper.
• In a large bowl, whisk together flour, baking powder, salt, sugar, and garlic powder; stir in cheese, green onion, and parsley. Stir in buttermilk just until a dough forms. Drop dough by ¼ cupfuls onto prepared pan; brush with melted butter.
• Bake until golden brown, about 20 minutes. Let cool on pan for 5 minutes; serve warm.

BUTTERMILK CHEDDAR BISCUITS

Steps:

• Preheat the oven to 425 degrees F.
• Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.
• Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.
• Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.

CHEESY HERB BISCUITS

Steps:

• Preheat oven to 350 degrees.
• Combine baking mix, milk, cheese, garlic powder, and herbs; stir until just moistened.
• Drop by heaping tablespoonfuls onto an ungreased baking sheet; bake 12-14 minutes or until light brown.
• Melt butter; infuse with 1/4 tsp.
• garlic powder.
• Brush biscuits with garlic butter after they come out of oven; serve hot.