gregbooras
Moderator
INGREDIENTS:
2 cups Audrey’s Buttermilk Biscuit Mix
2/3 cup cold whole milk
4 T cold butter (1/2 stick)
¼ t garlic powder
¾ heaping cup grated cheddar cheese
Brush on Top
3 T butter, melted (unsalted)
¼ t Italian seasoning
½ t garlic powder
¼ t Old Bay Seasoning
PREPARATION:
Preheat oven to 400 degrees.
Combine biscuit mix with cold butter in a medium bowl using a pastry cutter or a large fork. Don’t mix too thoroughly; there should be small chunks of butter, about the size of peas. Add cheddar cheese, milk, ¼ t garlic powder, mix by hand until combined, but don’t over mix.
Line a cookie sheet with parchment paper and drop approximately ¼ cup portions, or extra large tablespoon (should make 12).
Bake for 10 minutes and then brush with the butter seasoning mix. Put back in the oven and bake for 5-6 minutes more (tops should be light brown). Remove from oven and brush again with the butter seasoning. These will stay warm for about 30 minutes if you keep them covered with a towel.
If you want softer biscuits – only brush with the butter mixture in the end.
You can also freeze these and reheat.
2 cups Audrey’s Buttermilk Biscuit Mix
2/3 cup cold whole milk
4 T cold butter (1/2 stick)
¼ t garlic powder
¾ heaping cup grated cheddar cheese
Brush on Top
3 T butter, melted (unsalted)
¼ t Italian seasoning
½ t garlic powder
¼ t Old Bay Seasoning
PREPARATION:
Preheat oven to 400 degrees.
Combine biscuit mix with cold butter in a medium bowl using a pastry cutter or a large fork. Don’t mix too thoroughly; there should be small chunks of butter, about the size of peas. Add cheddar cheese, milk, ¼ t garlic powder, mix by hand until combined, but don’t over mix.
Line a cookie sheet with parchment paper and drop approximately ¼ cup portions, or extra large tablespoon (should make 12).
Bake for 10 minutes and then brush with the butter seasoning mix. Put back in the oven and bake for 5-6 minutes more (tops should be light brown). Remove from oven and brush again with the butter seasoning. These will stay warm for about 30 minutes if you keep them covered with a towel.
If you want softer biscuits – only brush with the butter mixture in the end.
You can also freeze these and reheat.
