Cheddar Garlic Biscuits

Today in the Bay Area, it finally feels like Fall. Gloomy weather, a little bit of rain, and colder temperatures. It’s one of those days where it’s hard to get out of bed.

But one thing that does help is heating up the oven to warm up the house and making some freshly baked goods. I purchased buttermilk to make cake last week, but since then, I’ve just had buttermilk sitting in the fridge. I hate when things go to waste, so I decided to make some delicious buttermilk biscuits! To make it even yummier, I added garlic flavoring and freshly grated cheddar.

Biscuits Cover

I’ve been told they taste like the ones from Red Lobster (I have to admit, I’ve only been there once, a long time ago, so I don’t actually know!). But I know people love the biscuits there, so I take it as a compliment! I’ve even been asked from a few people for the recipe so here it is!

Ingredients:
12 biscuits

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon garlic salt
  • 6 tablespoons of cold, unsalted butter, cubed
  • 6 ounces of freshly grated sharp cheddar cheese
  • 3/4 cup of buttermilk, cold (can be substituted with whole milk)
  • 3 tablespoons of melted butter (for brushing on)
  • Dried parsley (for sprinkling)

Directions:

  1. Preheat the oven to 450°F. Line the baking sheet with parchment paper.
  2. In a bowl, mix together flour, baking powder, garlic salt. Using your hands, mix the cubed butter the flour mixture until flour is able to form crumbs. Mix in the cheese. Add the buttermilk. Combine thoroughly.
  3. Drop the dough into 1/4 cup portions and bake for 16-18 minutes, until golden brown.
  4. Take the biscuits out of the oven, brush on the melted butter, and sprinkle the parsley. Serve these little delights warm.

Final

These treats take less than 30 minutes to whip up. Your home will smell deliciously of biscuits! Your belly will be filled with warm garlicky goodness! Promise you won’t be able to eat just one. Flakey. Crisp on the outside. Fluffy in on the inside.

If you’re lucky enough to have leftovers, put them in the fridge and heat them up for 10 seconds in the microwave. It’s just as tasty!

What do you think? Is this something you can make?

Noms away!
Jay
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Recipe adapted from Handle the Heat

  

Baked Broccoli Chicken Rice Cups

I love baking!

Not just sweets, but savory foods too. I absolutely love making things in muffin pans. So easy to take on the go and to give away as treats too. It’s my new favorite thing to do!

I recently made some baked broccoli & chicken rice cups (with lots and lots of cheese) that I must share with you! Scrumptious little things!

Baked

It’s really the perfect recipe because I always have leftover rice in the fridge. I seem to always make too much of a starch since it expands. I make too much pasta. I mash too many potatoes. I cook too much rice. I could feed a family of 10! In my case, MG and I have leftovers for a week. Oops! Does that happen to you too? What’s a good trick/tip to measuring the right amount?

Anyway, back to these little cups! It’s a really simple recipe (5-steps), and I promise you’ll eat more than one!

Ingredients:

  • 2 cups of cooked white rice
  • 1 medium broccoli crown
  • 1 chicken breast, cooked and diced
  • 1/2 cup chicken stock
  • 1/4 cup ranch salad dressing
  • 2 eggs, beaten lightly
  • 3/4 cup grated cheese (I chose cheddar, but feel free to use your favorite kind)
  • 1 teaspoon of garlic salt
  • Salt and pepper, to taste

Directions:

1. Preheat the oven to 350° F.
2. Cut the broccoli crown into smaller than bite-size pieces, then cook the broccoli either by steaming or boiling. I like to do a quick boil (3-5 minutes tops). Drain the broccoli and set aside.
3. Mix together all the ingredients, but only half the cheese.
4.  Fill each of the muffin pans with the mixture, and sprinkle the remaining cheese on top.
5. Put the pan into the oven for 25-30 minutes, until the tops are golden brown and crisp.

Once the cups are ready, scoop each out and serve! Eat away!

MixMixing it all together

RawReady to go in the oven! 

Close up
Cooked and ready to be eaten

Final
Perfect cups! ^^^

Is this something you can do? What are some other recipes that you’ve come across/made in a muffin pan?

Happy eating,
Jay