These are based on a recipe from Serious Eats, and they turned out great. I think I will use this recipe as a base to play around with some different flavors and different cheese. It’s really hard to go wrong with these. I did adjust the spice levels from the original recipe because it looked a little tame. Actually, using minced garlic or garlic paste would be a lot more potent than garlic powder.
These biscuits are perfect for bacon, egg and cheese biscuits.
What you’ll need:
- 9 oz. all-purpose flour
- 1 oz. unsalted butter (optional, I skipped this to save a few calories)
- 2T fresh parsley or chives, finely chopped
- 1T baking powder
- 2t sugar
- 1.5t Diamond Crystal kosher salt (or whatever kosher salt)
- 3t garlic powder
- 2t onion powder
- 0.5t smoked paprika
- 0.5t cayenne
- 6 oz. sharp cheddar, finely grated or shredded
- 1 cup plus 2T low-fat buttermilk
What to do:
Heat your oven to 400°F, and plan on cooking on the middle rack.
Sift the flour into a large bowl. If using butter, dice it into 0.25-inch pieces, then toss with flour and rub with your fingertips until no visible parts remain. Whisk in the parsley or chives, baking powder, sugar, salt, garlic powder, onion powder, paprika, and cayenne. Make sure everything is well combined.
Add the grated cheddar, and toss until well combined. Now add the buttermilk, and stir with a flexible spatula enough to form a soft dough.
Using spoon or a pair of spoons, drop the dough into 10 large portions on a parchment-lined half sheet baking pan. Eye them as best you can, as far as size, and space them as far apart as possible.
Bake until golden-brown—about 25 minutes. Let them cool for a few minutes before serving.
They’ll stay fresh for 24 hours at room temperature in an airtight container. I just refrigerated our batch and put them in the oven for a few minutes before eating.
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