Cheddar Cheese Biscuits with Garlic flavor

Vietnamese food

Make 12 biscuits
2 cups all purpose flour
1 Tbs baking powder
1/4 tsp garlic powder
1/2 tsp salt
1 tsp sugar
4 Tbs cold butter (1/2 stick), cut into small pieces
4 oz (1 cup) cheddar cheese (sharp or extra sharp)  grated
2/3 cup whole milk
Brush on the top
2 Tbs unsalted butter, melted
1/2 tsp garlic powder
1 Tbs fresh parley flake, cilantro or chive (or 1 tsp dried herbs)

  1. Preheat oven to 450oF with rack at the center
  2. Mix flour, baking powder, garlic, salt, and sugar in a mixing bowl
  3. Cut cold butter in the flour by a large fork or pastry blender until the mixture resembles the texture of oatmeal or pea size.
  4. Add cheddar cheese, milk.  Mix by hand or folk until liquid’s just absorb. The dough still looks dry. Pat, press and knee the dough  with a little bit pressure into an incohesive ball, and pat them down flat.  Fold them into 3 layers like an envelope.  Roll out and fold two more times 
  5. Roll out to 1/2 in thickness and cut into 2-1/2  in rounds.  Gently knee the scraps together and make a few more rounds. Place them 1 in apart on the baking sheet, greased or lined with parchment paper or silpat..
  6. Bake 10-12 minutes, until light brown.  Take out of oven, let they cool on cooling rack.
  7. Melt butter and stir in garlic powder and herb.  Brush on the top of biscuits/use up all butter.
  8. Serve warm.  
  9. Keep baked biscuits at room temperature up to 3 days or freeze them up to 3 months and thaw at room temperature before reheat them.  Warm them up in oven at 350oF for 3-5 minutes. Unbaked biscuits can be frozen and bake longer about 20 minutes without thawing.


   Omit garlic if you do not like garlic
   May use 1/2 to 1 cup of your favorite cheese, may mix different kinds like white and orange cheddar cheese together
   1 cup milk is used for drop biscuits
   Butter milk is used for the milk in buttermilk biscuit with 2 tsp baking powder and 1/4 tsp baking soda.
   Some bakers bake biscuits on ungreased cookie sheet but I found some biscuits got stuck to the ungreased pan.
   Place the biscuits nearly touch each others in a circle on the baking sheet before baking for soft sides.

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