Alright, let’s get this straight. We’re gonna make some of them, whatchamacallit, cheddar herb biscuits. Yeah, them cheesy bread things. Don’t you go thinkin’ this is some fancy stuff, ’cause it ain’t. It’s just good eatin’, plain and simple.
First thing’s first, you gotta get that oven hot. Not burn-your-hand hot, but good and warm. Like, uh, 350 degrees, the fella at the store told me. He said it in that fancy Fahrenheit way, you know? Anyways, get your pan ready. I like to put that, uh, parchment paper stuff on it. Keeps them biscuits from stickin’, you see.
Now, for the mixin’. Get yourself a big ol’ bowl. The bigger the better, I always say. You’re gonna need flour, the white powdery stuff. Don’t go usin’ that whole wheat stuff, unless you like your biscuits tough as shoe leather. Then you need bakin’ powder. That’s what makes ’em rise up all nice and fluffy. A pinch of salt, gotta have salt, and a little bit of sugar. Just a touch, mind you. We ain’t makin’ no candy here.
- Flour
- Baking powder
- Salt
- Sugar
Now, here’s the secret, and don’t you go tellin’ nobody. It’s the butter. But it gotta be COLD butter. Like, straight from the icebox cold. The colder the better. You cut that butter up into little pieces, and then you stick it back in the fridge. Yeah, you heard me right. Back in the fridge. We don’t want that butter gettin’ all soft and melty. We’ll only take it out when we’re ready to put it in the dough. That’s the only way you gonna get them biscuits light and flaky, ya hear?
Okay, so you got your flour and stuff in the bowl. Now you take that cold butter and you gotta, uh, work it in. Some folks use fancy tools, but I just use my hands. Just make sure your hands are clean, now. You gotta rub that butter into the flour until it looks like, um, little pebbles or somethin’. Don’t overdo it, though. You don’t want to make the butter all warm.
Next, you gotta add some liquid. Milk works just fine. Buttermilk is good too, if you got it. Just pour it in a little bit at a time, and mix it up with a fork. You don’t wanna stir it too much, just enough to bring it all together. The dough should be kinda sticky, but not too wet. If it’s too wet, add a little bit more flour. If it’s too dry, add a little more milk. See? It ain’t rocket science.
And don’t forget the cheese and herbs! We’re makin’ cheddar herb biscuits, after all. Get yourself some good, sharp cheddar cheese, and shred it up. You can use whatever herbs you like, but I like to use parsley and chives. Just chop ’em up fine and throw ’em in the dough. Mix it all together.
Now, you gotta roll out the dough. Put some flour on your counter so it don’t stick. And don’t go rollin’ it too thin, now. You want them biscuits to have some substance. Then you gotta cut ’em out. You can use a biscuit cutter, or a glass, or even just a knife. Whatever works. Just try to make ’em all about the same size, so they cook even.
Put them biscuits on your pan, and then stick ’em in the oven. How long you gotta cook ’em? Well, that depends on your oven. But I’d say about 15 or 20 minutes. Just keep an eye on ’em. You want ’em to be golden brown on top. and when you tap one and it sounds hollow, they are ready. And oh, the smell! That garlicky, buttery, cheesy smell will fill your whole house!
When they’re done, take ’em out of the oven and let ’em cool for a bit. But not too long, ’cause they’re best eaten warm. Slather some butter on ’em, if you like. Or just eat ’em plain. They’re good either way. Your family is gonna love these warm, soft biscuits that is just burstin’ with flavor. The melty cheddar cheese takes it to a whole nother level. Trust me on this.
And there you have it. Cheddar herb biscuits, just like grandma used to make. Only maybe a little bit better, ’cause I told you all my secrets. Now go on and make some. You won’t be sorry.
Tags: [Cheddar Biscuits, Herb Biscuits, Baking Recipe, Easy Biscuits, Homemade Biscuits, Cheese Biscuits, Buttery Biscuits, Flaky Biscuits, Savory Biscuits]
