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Farm House Cheddar and Herb Buttermilk Biscuits

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By Chef Elizabeth | Nov 3, 2014

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  • 20 to 25 minutes

    DURATION

  • 10 to 15 minutes

    COOK TIME

  • 10 minutes

    PREP TIME

    Ingredients

  • For the Biscuits:
  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powde
  • 1 to 2 teaspoons garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper, optional
  • 1/2 teaspoon Old Bay Seasoning or Cajun Spices, optional
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, melted
  • 1 3/4 cups shredded sharp cheddar cheese
  • For the Topping:
  • 4 tablespoons unsalted butter, melted and cooled
  • 2 tablespoon chopped fresh parsley leaves
  • 1 tablespoon chopped fresh chives
  • 1/2 teaspoon garlic powder

Directions

  • Preheat oven to 450 F. Place baking shelf in the middle of the oven. Line a baking sheet with parchment paper or a silicone baking mat and then set aside.

  • For the biscuits: In a large bowl, combine the dry ingredients; flour, sugar, baking powder, garlic powder and salt, and Cayenne pepper, Old Bay Seasoning or Cajun Spice if using these optional ingredients.

  • In another large bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese.

  • Using a 1/4-cup measuring cup or ice cream scoop, place the batter evenly onto the prepared baking sheet. Place into oven and bake for between 10 to 15 minutes, or until golden brown. Watch carefully to make sure they do not burn. While still warm and on the baking sheet brush the topping over the biscuits.

  • For the topping: Whisk together butter, parsley, chives and garlic powder in a small bowl.

  • Serve immediately.

Who doesn’t love a hot biscuit right out of the oven? Here on the farm, biscuits are a staple and always a huge hit. This is a great recipe to have on hand as the weather gets cooler. We are working outside getting the winter bird feeders set up, trying to catch the rest of the fish from the pond to bring indoors into the warm great room. We are also putting the garden to bed, chopping wood and kindling, and winterizing the machines. I love making a batch of these biscuits to serve with chili, stews, soups or pasta.

There are hundreds of biscuit recipes. Every family has its favorite version. Here is one of my favorite savoury biscuit recipes. This is a recipe for biscuits that taste like the ones served at Red Lobster. Everyone loves them, and you can now buy the mix if you want that shortcut. You can prepare these delicious biscuits very quickly to serve with a hot soup, pasta, stew or chili.

Santé,
Chef Elizabeth