Garlic Butter Cheese Biscuits Recipe - Keep It Cold
For fluffy and soft biscuits it is very important to keep the butter and milk as cold as possible. Use the butter while it is still frozen and keep the milk in the refrigerator until it’s time to add the milk to the dry ingredients.
Don’t overwork the dough or you will warm it up too much. The dough, milk and butter needs to stay cold so don't mix the dough by hand, use a food processor or mixer instead.
Garlic Butter Cheese Biscuits Recipe - The Garlic Butter
In a pot on medium heat add together:
3/4 stick of butter
3 grated garlics
1 tablespoon of garlic plus or garlic powder
1 1/2 tablespoon of parsley (chopped fine)
Once the butter melts shut off the heat and leave the pot on the burner.
Garlic Butter Cheese Biscuits Recipe - The Biscuit Dough:
Mix Together Well In a bowl:
2 cups of flour
1 tablespoon of sugar
1 tablespoon of baking powder
1/2 teaspoon of salt
Then also mix in (don't over mix):
1/2 cups of cold or frozen butter (Cut into small pieces with a pastry cutter use a box grater)
1 cups of butter milk
1 1/2 cups of frozen graded cheddar cheese
Garlic Butter Cheese Biscuits Recipe - The Final Steps:
Scoop out biscuit dough onto a baking pan with a 1 inch ice cream scoop
Leave the biscuits to sit on a pan in the fridge for 20 mins
Bake the biscuits at 425F for 10 mins or until they are light brown
When they come out of oven brush on the garlic butter onto the biscuits
