The comforts of a nice warm biscuit brings back memories of my childhood. My mama always made her own biscuits. Whether they were the traditional "cathead" biscuits for breakfast, or for supper with fried chicken. They were always delicious! It was a game that I played with my older siblings to beat them by getting the center or middle biscuit first. Of course, being the runt of seven, mama would sneak me in there to grab it. I didn't stand a chance if the boys were around.
I often make traditional biscuits, with just the buttermilk and Crisco butter sticks. They are so good adding more butter & jam and eating them while they are hot. I have been adding some variants of ingredients to some batches lately. The results come out with a beautiful colorful biscuit, and packed with flavors. These biscuits are perfect for Brunch, Supper or Dinner. A real treat in themselves.
I love the rich Sharp Cheddar, Garlic & Roasted Red Pepper Biscuits. They are perfect to serve alongside a green salad for a great lunch meal as well.
Sharp Cheddar Garlic Biscuits
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Ingredients:
· Preheat oven to 425º F. Lightly spray rimmed baking sheet or cast-iron skillet. Set aside. For small batches, use a cast-iron skillet, for larger batches use a baking sheet.
· Add flour to a large mixing bowl. Add in cream of tartar, sugar, salt and garlic pepper. Fold in the Crisco butter stick. Knead the butter stick in the dough until dough has soft pebbles combined.
· Fold in the sharp cheddar cheese, and gently combine in the dough.
· Make a well in middle of the dough.
· Pour in buttermilk and stir gently until just combined. Do not overmix. The dough will begin to come together, but do not knead until it becomes a ball. Turn the loose dough out onto a floured board (or surface) and with floured hands, bring the dough together forming a rectangle, getting all the loose flour incorporated with the rest of the dough.
· The key to this recipe is not to over mix. Over mixing can cause the dough to yield drier biscuits. Turn the loose dough out onto a floured board (or surface) and with floured hands, bring the dough together. FOLD and FLATTEN, FOLD and FLATTEN, continuing doing this 5-6 times. (Fold the right side of the rectangle over to the left side, then flatten dough with your palms.)
ADD-ON: Roasted Red Pepper & Sharp Cheddar Garlic Biscuits
By adding Roasted Red Pepper flakes to the Sharp Cheddar Garlic Biscuit Dough gives these delicious biscuits a little “kick” and are a crowd pleaser. Simply add in ½ Teaspoon of Roasted Red Pepper Flakes to your dry ingredients. You will be pleasantly surprised.
These biscuits are delicious and perfect to go with Sunday Brunch. Paired great with a fresh salad, or as an appetizer. These biscuits use the same technique as the Southern “Cathead” Buttermilk Biscuits, adding a few more ingredients to the mix. The garlic & red peppers are a nice touch to the dry ingredients, along with folding in sharp cheddar cheese to make the perfect biscuit. I love the taste of garlic pepper versus a garlic powder. The biscuits are rich in flavor and texture
I often make traditional biscuits, with just the buttermilk and Crisco butter sticks. They are so good adding more butter & jam and eating them while they are hot. I have been adding some variants of ingredients to some batches lately. The results come out with a beautiful colorful biscuit, and packed with flavors. These biscuits are perfect for Brunch, Supper or Dinner. A real treat in themselves.
I love the rich Sharp Cheddar, Garlic & Roasted Red Pepper Biscuits. They are perfect to serve alongside a green salad for a great lunch meal as well.
Sharp Cheddar Garlic Biscuits
.
Ingredients:
- 3 cups self-rising flour + more for flouring board and cutter
- 1 stick of Crisco butter stick
- ½ teaspoon of cream of tartar
- 1 teaspoon of sugar
- ½ teaspoon of Pink Himalayan salt
- 1 ¼ cups of cold Cultured Buttermilk
- ¾ cup Sharp Cheddar Cheese
- 2 Teaspoons of garlic pepper (Lowry’s)
· Preheat oven to 425º F. Lightly spray rimmed baking sheet or cast-iron skillet. Set aside. For small batches, use a cast-iron skillet, for larger batches use a baking sheet.
· Add flour to a large mixing bowl. Add in cream of tartar, sugar, salt and garlic pepper. Fold in the Crisco butter stick. Knead the butter stick in the dough until dough has soft pebbles combined.
· Fold in the sharp cheddar cheese, and gently combine in the dough.
· Make a well in middle of the dough.
· Pour in buttermilk and stir gently until just combined. Do not overmix. The dough will begin to come together, but do not knead until it becomes a ball. Turn the loose dough out onto a floured board (or surface) and with floured hands, bring the dough together forming a rectangle, getting all the loose flour incorporated with the rest of the dough.
· The key to this recipe is not to over mix. Over mixing can cause the dough to yield drier biscuits. Turn the loose dough out onto a floured board (or surface) and with floured hands, bring the dough together. FOLD and FLATTEN, FOLD and FLATTEN, continuing doing this 5-6 times. (Fold the right side of the rectangle over to the left side, then flatten dough with your palms.)
- Folding the dough a few times creates numerous flaky textures on the biscuits. Make sure to handle the dough carefully. Overmixing will release the gluten; thus, dough will be tough.
- Lightly flour a 2-inch biscuit cutter. Use your hands to pat dough about ½ inch think. Cut out biscuits using the 2-inch biscuit cutter.
ADD-ON: Roasted Red Pepper & Sharp Cheddar Garlic Biscuits
By adding Roasted Red Pepper flakes to the Sharp Cheddar Garlic Biscuit Dough gives these delicious biscuits a little “kick” and are a crowd pleaser. Simply add in ½ Teaspoon of Roasted Red Pepper Flakes to your dry ingredients. You will be pleasantly surprised.
These biscuits are delicious and perfect to go with Sunday Brunch. Paired great with a fresh salad, or as an appetizer. These biscuits use the same technique as the Southern “Cathead” Buttermilk Biscuits, adding a few more ingredients to the mix. The garlic & red peppers are a nice touch to the dry ingredients, along with folding in sharp cheddar cheese to make the perfect biscuit. I love the taste of garlic pepper versus a garlic powder. The biscuits are rich in flavor and texture
