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Cheddar Biscuits
Cheddar Biscuits
Diana Rattray
At a Glance
Course : Bread
Special : Easy, Egg-Free, For Kids
Type of Prep : Bake
Cuisine : Southern
Occasion : Fall, Family Dinner, Spring, Summer, Winter
 
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Cheddar Biscuits

From Diana Rattray,
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These tasty little Cheddar biscuits are quick to mix and easy to bake in muffin cups. Brush the hot biscuits with melted butter, with or without garlic flavor.

INGREDIENTS:

  • 4 ounces butter, room temperature (1/2 cup)
  • 1 cup shredded sharp Cheddar cheese
  • 1 cup sour cream
  • 1/2 teaspoon dried leaf parsley
  • 1/4 teaspoon dried leaf thyme
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 1 small clove garlic, sliced, optional

PREPARATION:

Heat oven to 350°. Lightly grease 12 muffin cups.

In a mixing bowl, combine the 1/2 cup of butter, shredded cheese, sour cream, and herbs. In another bowl, combine the flour with baking powder, baking soda, and salt. Stir the dry ingredients into the first mixture just until blended. Spoon the dough into the muffin cups. Bake for 20 minutes, or until lightly browned.

While biscuits are baking, melt the remaining 2 tablespoons of butter in a small saucepan with the sliced garlic, if using. If using garlic, heat over very low heat for about 2 minutes or until aromatic. Do not let the garlic brown. Remove garlic with a slotted spoon and discard.

Brush the hot biscuits with the melted butter. Serve warm.
Makes 12 biscuits.

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