LUCY BURDETTE: I had been admiring a recipe for Cheddar Bay Biscuits on the website spoon fork bacon, meaning to make it. They looked very good, but I wondered if it would be too much garlic and not enough cheese flavor? (Besides, I needed to start using my special purchases from King Arthur Baking Company, i.e. better cheddar cheese powder and everything bagel topping.) So I tweaked and here’s how mine came out. By the way, I cut down the butter from 12 oz to 8, and that was plenty! You could skip the cheddar powder if it’s not available and they would still be good.
Ingredients
2 cups, all purpose flour
1 tablespoon cornstarch
1 tablespoon baking powder
2 teaspoons garlic powder
1/2 teaspoon salt.
1 tablespoon better cheddar powder
5 ounces a.k.a. one and a quarter cups shredded cheddar cheese
8 tablespoons unsalted butter, melted
One cup of buttermilk or one cup milk with a splash of vinegar.
Preheat the oven to 450.
Combine the dry ingredients and mix well, Then fold in the shredded cheese. Add the melted butter, holding back just enough to paint on the tops. Add the buttermilk or milk and stir lightly until the dry ingredients are incorporated.
Scoop out globs of the biscuit dough (can use an ice cream scoop or two spoons) and drop about 2 inches apart on a baking sheet covered with parchment.
Paint the leftover butter onto the biscuit tops and sprinkle with everything bagel topping. I worried that the bits I spilled would burn but they didn’t.
Bake for 10 to 12 minutes until the tops are browning. Serve with the soup of your choice! For us, this was a delicious lentil soup with lots of veggies. But my gosh, these biscuits, though they didn’t want to be photographed much, were to die for! They are best hot right out of the oven.
USA Today bestselling author Lucy Burdette writes the Key West food critic mystery series including A POISONOUS PALATE and A CLUE IN THE CRUMBS. Join her mailing list right here.
Coming July 14--isn't it gorgeous?
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