Cheddar Cheese Biscuits

The last time I made biscuits I was quite taken aback by the results. How could biscuits be soft on the inside? Here, cookies equal biscuits, so I just could not fathom why biscuits elsewhere would be any different. I was a little upset because I had followed the recipe to the T, yet they didn’t turn out to be quite like I’d imagined (from Jill O’Connor’s Sticky Chewy, Messy Gooey). So, when I went to the States a few months ago, one of the things on my agenda was to try some Southern style biscuits. When I had them, I was RELIEVED! My biscuits were just fine by this definition.

Today I had some cheese at hand – extra sharp cheddar, even! These drop biscuits were so, so easy to make. The baking in the oven is the only thing that takes up the time. Mix the dry ingredients together, slice in the butter, blend in the grated cheese, bind it together with liquids, spoon them on a Silpat and bake for 15 minutes. Brush with butter and they’re done!

These biscuits were sumptuous. Salty and cheesy with a hint of garlic, these were so good that my dad asked me to make him another batch. And these are certainly not something that would normally be categorised under his type of foods. So the fact that he asked for me turned out to be the ultimate compliment. I know I will be baking another batch pretty soon.

They taste best when served warm, fresh out of the oven. But in case you are left with some and they’re sitting out for a couple of hours, just refresh them by gently heating them in the oven for 2-3 minutes.

The only thing I’d do a little differently is add some more garlic powder or maybe even fresh garlic for a more pronounced garlicky flavour. Yum.

Cheddar Cheese Biscuits Recipe

Adapted from: Food and Whine
Yield: 12 large biscuits or 18 small ones

2 cups/250g all-purpose flour (unbleached or regular)
3 tsp. baking powder
1 tsp. salt
1/2 tsp. garlic powder
1/3 cup/75g butter, cold, cut into chunks
2 Tbsp. canola or any flavourless, odourless vegetable oil
1 heaping cup/ 6-7 oz. /150-170g grated cheddar cheese (sharp flavoured is best, I used extra sharp)
1/2 – 2/3 cup or 120-160ml milk (I didn’t need more than 1/2 a cup)

For brushing on top:
3 Tbsp. butter
1/2 tsp. garlic powder
1/2 tsp. dried parsley flakes or 1 Tbsp. fresh parsley, finely chopped

1. In a large bowl, whisk together the flour, baking powder, salt and garlic powder.
2. Add the cubed butter. Using a pastry cutter or a fork, cut butter into flour until it is coarse, pea-sized (doesn’t need to be fine).
3. Add oil, grated cheddar cheese and the milk. Stir till well combined and holds together.
4. Make sure to keep adding milk a bit at a time, just until the dough is moistened and you can no longer see any raw flour.
5. Drop approximately 1/4 cup portions of the dough onto an un-greased cookie sheet or a Silpat using an ice cream scoop or large spoon.
6. Bake for 15-17 minutes in a preheated oven at 400F/.
7. While biscuits are baking, melt 3 tablespoons butter is a small bowl with 1/2 teaspoon garlic powder and the parsley.
8. When biscuits come out of the oven, use a brush to spread this garlic butter over the tops of all the biscuits. Do this a few times – it’s fun to watch all the butter getting absorbed into the biscuit! Use up all of the butter. Serve warm.