Ingredients
2 1/2 C Bisquick Baking Mix
4 tablespoons cold butter (1/2 stick)
3/4 C whole milk
1/4 teaspoon garlic powder
1 heaping cup cheddar cheese
Brush on top:
2 tablespoons butter, melted
1/4 teaspoon dried, parsley flakes
1/2 teaspoon garlic powder
pinch salt
Directions
-Preheat the oven to 400 degrees
-Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. Ther should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, 1/4 teaspoon garlic. Mix well by hand until combined, but don't over mix.
-Drop approxiamately 1/4-cup portions of the dough onto ungreased cookie sheets. This recipe makes one dozen biscuits so about 6 a sheet.
-Bake 15-17 minutes until biscuits turn light brown.
-When the biscuits come out of the oven, melt 2 tablespoons butter in a small bowl in the microwave. Stir in the garlic powder and the parsley flakes. Use a brush to spread this over the tops of the done biscuits. Makes one dozen biscuits.
Diane's Notes!
I made some tiny adjustments as I tackled this. I don't like to change a recipe, expecially one I've never attempted before (and one with a reputation) but they were somewhat necessarry in order to make this a simple success.
1. The reason the butter is cold is to create pockets in the biscuit during the baking process, making them light and airy. At this part what I did was cut the butter into tiny cubes and then made them smaller still with my hands. Just remember that you're not mixing butter into the baking mix; you're merely incorporating it to make buttery air pockets.
2. I do not have a food processer or something to finely grate cheese. So I grabbed a bag of the finest shredded cheddar cheese that I could find instead. It actually didn't make too big a difference. You can see the difference in the appearance but the taste is still spot on.
3. I used a normal fork for mixing everything together. However, when is started to get tough I used my hands to finish it out. I figured that would prevent the butter being mashed any further. And since my hands were already a mess I just eyeballed the biscuit proportion since I knew it only made a dozen.
4. IMPORTANT: This note is in regard to baking time. The recipe above says 15-17 minutes but I know that I have a hot oven so out of habit I knocked it down to 12 minutes. I checked at 10 minutes being the worrier I am and they were done! Perfect golden color. Any more time and they would have been destroyed. So I would say start at 10 minutes and adjust at 2-3 minute intervals as needed per your oven.
5. For reasons I can't explain I am still without a pastry brush, which is really preposterous for me. What I did to get the brushed topping on was scoop a little bit into a wooden spoon, slowly drizzle it on, then use the back of the wooden spoon and carefully spread. Not the best but it works well enogh.
I think that is everything covered! I'm writing this super fast so if there's a mistake I'll make note of it in the comments. ENJOY!
8 comments:
ummm... SO EXCITED to try this out!!! thanks for posting :-)
Quick note: Reheating them in the microwave for 20 seconds on 50% power and it's like you're pulling them out of the oven all over again!
GAH! I wish I could bake so I could try this recipe! But I know if I tried, I would only fail.
Sigh.
Britta, you would not fail! It's really simple and basically I outline everything for you. I know you can do it!
It's just uncanny. Every time I try to bake something (not from a box), it doesn't turn out. Perhaps the next time you're in town we can make them together so you can hold my hand through the process and diagnose where I go wrong?
I was going to suggest that you get the ingredients and sometime I could come over and help you make it happen... but if you prefer Diane, I think I can deal with that with only minimal counseling :-)
I just made these, OMG delicious. My butter was frozen so I just chopped it into very small pieces and tried to mix it in the best I could. The frozen-ness of it made it impossible to overmix and buttery pockets of goodness were made!
AMAZING. They could put Red Lobster out of business.
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