Garlic Cheddar Biscuits

By HeatherS

Double the recipe to make 24 biscuits, baking in upper and lower thirds of the oven and rotating the pans among racks halfway through baking. These freeze well.

For a twist, substitute drained chopped pickled Jalapenos or fresh chives for the green onion.

Ingredients

• Topping:
• 2 cups (500 mL) all-purpose flour
• 2 tbsp (30 mL) baking powder
• 1/2 tsp (2 mL) cream of tartar
• 1/2 tsp (2 mL) sugar
• 1/2 tsp (2 mL) salt
• 1 cup (250 mL) Sharp Cheddar or Marble cheese or Monterey Jack cheese, shredded
• 1/2 cup (125 mL) cold butter, cubed
• 1/3 cup (80 mL) chopped green onions
• 1 cup (250 mL) Milk
• 2 tbsp (30 mL) butter, melted
• 1/4 tsp (1 mL) garlic powder

Details

Servings 12
Preparation time 20mins
Cooking time 15mins
Adapted from dairygoodness.ca

Preparation

Step 1

reheat the oven to 450 °F (230 °C). Line a large baking sheet with parchment paper.

In a large bowl combine the flour, baking powder, cream of tartar, sugar and salt. Using a pastry blender or two knives, cut in butter until crumbly. Stir in shredded cheese and green onions. Slowly add the milk, stirring with a fork, until the batter reaches a soft dough consistency.

On a lightly floured surface, knead dough gently 3 to 4 times until it holds together. Roll out to 3/4-inch (2 cm) thickness. Cut into squares or use a 3-inch (7.5 cm) cookie cutter for fun-shaped biscuits; reroll craps once to make about 12 biscuits. Place at least 2 inches (5 cm) apart on prepared baking sheet.

Topping:
In a small bowl, combine melted butter and garlic powder; brush biscuits with half of the mixture.

Bake for 12 min or until starting to brown. Brush with remaining butter mixture. Bake for an additional 2 to 3 min or until golden brown. Best served warm!