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Monday, June 25, 2012
Cheesy Garlic Herb Biscuits
I had a craving for some nice herby biscuits, but I wanted something that was a real biscuit, rather than a drop biscuit like Red Lobster. I also wanted biscuits that actually tasted like the herbs that were in themThis recipe makes a little over 1 dozen biscuits. You can always freeze any leftovers.
2c AP flour
1 TB baking powder
1 tsp salt
1/2 cup lard (or shortening or very cold butter)
3/4c buttermilk (or milk with 1 TB white vinegar, allow 1 min to sour)
1 c grated cheddar
1 TB fresh cilantro, chopped
8 sprigs of fresh chives, finely chopped (or 1 tsp of parsley)
2 tsp fresh thyme (dried tastes similar, so 1:1 ratio should be fine)
1 tsp dried rosemary, broken up between your hands
1/4 tsp dried rubbed sage
1/4 cayenne pepper
1/4 tsp mustard powder
1. If not using buttermilk, place milk and 1 TB vinegar in a bowl and set aside. Do not stir.
2. Blend together flour, baking powder, and salt with a whisk. Set aside.
3. Cut in lard with a pastry blender or with two knives (place end-to-end and make an outward cutting motion)
4. In a separate bowl, stir together cheese and remaining spices until evenly blended. Set aside.
5. Gradually add buttermilk or buttermilk substitute to the flour mixture, gently stirring constantly with a spoon.
6. Once all flour is moistened, blend gingerly with very clean hands just until homogeneous. Minimal handling of the dough makes for more tender biscuits.
7. On a floured surface, gently pat out into a 1" thick rectangle. Sprinkle the rectangle with 1/4 of the cheese mixture.
8. Fold the dough into thirds, bringing the edges of the dough in to meet in the center. Gently press the dough out again with your hands until a rectangle with a 1" is achieved.
9. Sprinkle another quarter of the cheese mixture across the dough. Repeat filling, folding, and flattening process.
10. Once flattened the 4th time, shape biscuits with a biscuit cutter or cut into squares with a knife.
11. Bake at 450F until lightly browned, about 12-15 minutes
*Do not wiggle or slide the knife back and forth, simply press it straight down and lift. Moving the knife too much along the biscuit seals the edges and prevents proper rising and development of layers