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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This is a savory variation on my favorite buttermilk biscuit recipe, notes Gayle Becker of Mt. Clemens, Michigan. Shredded cheddar cheese adds nice color, and a tasty butter mixture brushed on top of these drop biscuits provides a burst of garlic flavor. Ingredients:
2 cups king arthur unbleached all-purpose flour |
3 teaspoons garlic powder, divided |
2-1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon chicken bouillon granules |
1/2 cup butter-flavored shortening |
3/4 cup shredded cheddar cheese |
1 cup buttermilk |
3 tablespoons butter, melted |
Directions:
1. In a small bowl, combine the flour, 2 teaspoons garlic powder, baking powder, baking soda and 1/2 teaspoon bouillon; cut in shortening until mixture resembles coarse crumbs. Add cheese. Stir in buttermilk just until moistened.
2. Drop by heaping tablespoonfuls 1 in. apart onto a greased baking sheet. Bake at 450° for 10 minutes. Combine butter with remaining garlic powder; brush over biscuits. Bake 4 minutes longer or until golden brown. Serve warm. Yield: about 1 dozen.
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