quick & easy garlic cheese biscuits

I made these biscuits to go with my Buffalo Chicken Corn Chowder the other day, and they were the perfect little dippers!

Cheesy, buttery, garlicky...  quick & easy...  You can throw these together while your soup is simmering and before you know it dinner is on the table!

I usually use a homemade buttermilk substitute when something calls for buttermilk...  because it's just not something I buy regularly.  If I happen to have it on hand though, I use it.  Either way, the biscuits taste amazing!

Garlic Cheese Biscuits Recipe
adapted from smitten kitchen

1/2 cup heavy cream
1/2 cup lowfat milk
1 tablespoon fresh squeezed lemon juice
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 - 1 1/2 teaspoons garlic powder (whatever you'd like!)
6 tablespoons cold butter, diced
2 cups shredded cheddar cheese, divided (1 1/2 cups + 1/2 cup)

Stir together the cream, milk and lemon juice and let it sit at room temperature for 10 minutes.  (This is a substitute for buttermilk.  Feel free to use 1 cup buttermilk instead if that's what you prefer!)

Preheat the oven to 450°F.  Whisk together flour, baking powder, sugar, baking soda, salt and garlic powder in a bowl.

Blend in the butter with a pastry cutter or your fingertips until mixture resembles coarse meal. Stir in 1 1/2 cups of the shredded cheese.  Add the buttermilk-substitute (or buttermilk!) and stir until just combined.

Knead the dough a few times and dump onto a lightly-flour-dusted surface.  Pat out into a rectangle about 1/2-1" thick.  Cut into 12 pieces (4 x 3).  Place about 2" apart on a parchment-lined baking sheet.  Sprinkle each one with a bit of the remaining 1/2 cup cheddar cheese.  Bake until golden, about 16 to 20 minutes.

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