Overall, I was happy with this recipe that I adapted below, although a small handful of reviewers cautioned that the biscuits did not rise. I found this to be true––sadly, my biscuits did not look anything like the fluffy, high biscuits shown in the recipe's picture (but that's probably mostly due to my amateur baking technique). With my addition of ground garlic/parsley powder and extra cheese, I would liken my biscuits to be more like those tasty Red Lobster Cheddar Bay Biscuits! I got about 13 biscuits out of this recipe.
Ingredients
2 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 teaspoon ground garlic and parsley powder
1/2 cup cold, unsalted butter (equal to 1 stick)
1 cup shredded sharp Cheddar cheese (I only had medium Cheddar)
1 cup buttermilk (or some combination of buttermilk and regular milk)
Directions
:: In a large bowl, combine the flour, sugar, baking powder, salt, cayenne, and garlic/parsley powder. Grate in cold butter until mixture resembles coarse crumbs. Add the cheese and toss. Stir in buttermilk just until moistened. (You might need to add in a little more milk than the recipe calls for, if your dough isn't coming together enough.)
:: I made drop biscuits, by simply forming 2 inch round balls with my fingers. They should be about 1 inch high. Place 1 inch apart on an ungreased parchment paper.
:: Bake at 425 degrees F for 15 to 17 minutes or until golden brown. Make sure the bottoms don't get burned. Serve warm.
{ the cast of characters }
{ tossing in the fresh-grated cheese }
{ hand-formed drop biscuits – I will probably make them higher next time }
{ cheddar buttermilk biscuits, straight out of the oven }
Yum! If I was nearby, I would stop by for a few :)
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