Sunday, January 2, 2011

Garlic Biscuits x2- Finally!

It's the recipe you have all been waiting for! And I have 2 delicious ones to share! The first is technically closer to those lovely cheddar biscuits from a famous seafood restaurant (but not as healthy), but the second got better reviews from the family (although I didn't add cheddar this time, but will try it that way the next time!).

Garlic Cheddar Biscuits

To make this I found a knock-off recipe but then needed to modify and make my own Bisquick (you didn't REALLY think I would use it, did you?). Apparently you can make up a large batch and store in the fridge but it really is not that hard to make up. Here's my modified concoction:

2 1/2 cups flour (I used organic whole wheat all-purpose flour)
1/8 cup baking powder
2 Tbsp. sugar (organic pure cane sugar)
1 tsp. sea salt
1 Tbsp. garlic powder
1 cup organic unsalted butter
1 cup shredded cheddar cheese
 ¾ cup cold skim milk

Preheat oven to 400 degrees. Mix together flour, baking powder, sugar, salt, and garlic powder. Cut butter into small pieces and work into the dry ingredients with fingertips until crumbly (there will still be pieces of butter- that's OK). Add in milk and cheese and mix by hand. Shape into balls (whatever size you want- use an ice cream scoop if you want more uniform sizes) and place on greased cookie sheet. Mine made 11, but next time I'll try to make 12 so it is more even for each person :) While they are baking prepare this to brush on top:

2 tablespoons butter, melted
1 Tbsp dried parsley flakes
1Tbsp garlic powder
pinch salt

When the biscuits are starting to brown (after about 15 minutes) remove from oven and brush butter mixture on top. They will taste even more like the restaurant version if you sprinkle a little extra sea salt on top, which I don't mind doing as much when I am making things from scratch. Put back in the oven for about 5 minutes to allow the butter to soak in and brown the biscuits a little. These are phenomenal!

Are you finally ready for the next version, which, happily is more my own creation? And SO easy! I could eat them every night, and we did tonight so I have pics (taken by my daughter, Leah)! (I forgot to take pics the first time...well, actually they got eaten so fast I didn't have a chance!)

Laura's Low-Guilt Cheddar n Garlic Biscuits

2 c flour (I used 1 c whole wheat organic all purpose and 1 c whole wheat organic bread flour)
11/4 c buttermilk (may need more or less depending on your consistency, start w/ 1 c and add as necessary)
1 tsp baking soda (this is approximate- I don't measure!)
salt (I used about one turn of my sea salt grinder)
garlic (as much as you want to taste, I probably put in at least 1/2 T)
1/2 c shredded cheddar cheese

Butter Topping (make when the biscuits are baking)
2 T butter (I use Earth Balance. I would like to try with olive oil but have not yet)
garlic, salt, parsley To your taste, I really cannot say how much I used, perhaps 1/2 T garlic, 1 turn of salt and 1/2 T parsley (at least!)

Melt butter and add garlic, salt and parsley and stir to combine.

Combine dry ingredients and cheese. Add buttermilk and stir until mixture rolls into a ball. Knead slightly. (I just kept it in the bowl- since this is a soda bread and not a yeast bread you don't want to knead too much!) Then separate and form into desired shape. I started out wanting to make breadsticks but the dough was too sticky which is why I went with the drop biscuit shape, which worked great! This time it made 6, the first time 4 but they were bigger. Place onto greased cookie sheet in 400 degree oven for 10-15 minutes. Once the tops start to brown ever so slightly, brush butter mixture on top and return to oven for 5-10 minutes or until lightly browned. These are very moist so if you need them to stay in the oven longer at a lower temperature they should be fine. I don't know how well they do if you save some and heat up the next day, as so far none have been left! Enjoy!

1 comment:

  1. As a side note, I have since tried the second recipe with "fake" buttermilk (milk with lemon juice added) and it did NOT turn out as nicely. I also made a batch with 1/4 C garbanzo bean flour just to add some different nutrients and it did make them a little heavier and a slightly different flavor but I didn't mind it (although some did, so I probably won't repeat). If you have to eat gluten-free, it would be interesting to try with all bean flour.


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