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
Ingredients:
1/2 cup heavy cream
1/2 cup lowfat milk
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)
Directions:
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.
