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.
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!
- 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)
- Preheat the oven to 450°F. Line the baking sheet with parchment paper.
- 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.
- Drop the dough into 1/4 cup portions and bake for 16-18 minutes, until golden brown.
- Take the biscuits out of the oven, brush on the melted butter, and sprinkle the parsley. Serve these little delights warm.
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?
Recipe adapted from Handle the Heat