By: Erika Villar
Biscuits
Ingredients:
2 c. all purpose flour
3 t. garlic powder, divided
2 ½ t. baking powder
½ t. baking soda
1 ½ t. chicken bouillon granules (this,
my friends, is the "secret" ingredient)
½ c. (1 stick) butter (cold)
1 c. shredded cheddar cheese
1 - 1 ¼ c. buttermilk (I highly recommend buying
buttermilk, as opposed to subbing sour milk. I've done it both ways and get a
much better turnout with buttermilk)
3 T. butter-melted
Directions:
Combine flour, 2 t. garlic powder,
baking powder, baking soda, and chicken bouillon granules in a bowl. Cut in
cold butter to resemble coarse crumbs. Add the cheese and blend in. Make a well
in the middle and pour in 1 c. of buttermilk. Stir in buttermilk, just until
moistened. This may be where the other fourth cup of buttermilk is needed. Add
by the tablespoon until it's moistened. Drop by the heaping tablespoon onto
greased cookie sheet.
Bake at 450° for
10 minutes.
Topping Ingredients:
3 T. of butter (melted)
1 t. garlic powder
Topping Directions:
Mix butter and garlic powder together.
After the biscuits have baked for 10 minutes,
brush them with butter/garlic mixture and return them to oven for another 2-4
minutes or till the tops are just starting to turn a golden brown. Pull from oven and transfer to cooling rack.
Serve warm.
 |
| Coarse crumbs |
 |
| Add cheese |
 |
| Cheese mixed in |
 |
| Make a well |
 |
| Stir in buttermilk |
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| Tablespoon full drops of dough on cookie sheet |
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| Cooked biscuits! |
