If you’ve ever been to the chain restaurant “Red Lobster” you’ve probably gorged yourself on these delicate little biscuits. I’ve changed the recipe up a little bit, using a touch of dill in the glaze that is brushed on the hot biscuits upon coming out of the oven. I LOVE DILL.
I’m recovering from surgery and sitting in my ‘big brown chair’ which is the most comfy chair on the planet! I wanted to get this recipe up because I am always looking for the scribbled card in my stack of recipes. If it is on my blog, I can’t lose it right? There are lots of recipes on the internet just like this… the problem is, they are too small for me! I like to have a few leftover or be able to have enough when my entire family comes to dinner.
Here’s to eating more than crackers and sprite today! My sister is coming over and we’re planning to watch a movie together. I can’t wait. She’s very soothing… quiet, gentle and a total bonus: an RN. Sweet! She asked what I needed before coming over and I asked for LifeSavers and gummy bears… that’s all that sounded good at the time! She’ll get me some, anything to get that anesthesia flavor out of my mouth. Why don’t they flavor that stuff? I am telling you… if you’d told me I had smoked a cigarette made of plastic I’d believe you! Mom and Dad and my husband were there all day for my surgery yesterday too, and there’s nothing like having Mom there to make you feel better! I’m thankful for my big family.
Full recipe at the end of posts with additional biscuit tips and some notes.
First add flour to the large mixing bowl.
Followed by sugar…
Baking powder
And salt!
Then garlic powder… add as much as you’d like, 1 TBSP is a heavy garlic flavor. YUM!
Whisk the dry ingredients together until well combined.
Make yourself some buttermilk, or ‘sour milk’ as your Granny called it. Since there is 1.5 cups in this recipe, go ahead and use a larger measuring device… Think 1 1/3 C milk, add the remainder of the total in vinegar. Let this mixture sit a bit, it will curdle and the acidity will tenderize your biscuit.
Add this curdle-eeee mixture to the dry ingredients. Sick!
Add melted butter
Fluff around with a fork until combined.
Add cheddar cheese… for bonus points you can grate your own but I just use pre-packaged stuff most of the time.
Tap the tops down on the biscuits, I like them a little flatter. When all-purpose flour is used, the dough is more dense… if you do use cake flour, the dough may be looser. That is just fine.
What a helper!
Patted down and ready to bake! 425 degrees (preheated oven please!)
Meanwhile melt butter and then add dill weed or fresh dill and garlic powder. Stir well.
Brush on warm biscuits.
Here’s my favorite gift from my Grandma before she passed. “Smiley” is a Shawnee Pottery cookie jar from the ’40’s. My girlfriend Brandi has hundreds of very rare pieces of this type of pottery, so cool.
Here are a few ‘biscuit’ observations before you get started.
Using a lighter flour will make your biscuits lighter and fluffier. I only had all-purpose flour, which is fine but a little cake flour in place of all-purpose would be better.
I usually cube my chilled fat of choice and cut it into the dry ingredients for other biscuits, but these are drop biscuits, so melted butter works just fine here.
Don’t overwork the dough. Biscuits need to be mixed ONLY to the point of incorporation. Further mixing will develop gluten strands and make your biscuits tough. Ew.
Put dill or any other herb (chives, thyme etc) directly into the dough for additional flavor.
Quick Garlic Cheddar Biscuits
By Cristen www.foodandswine.com
3 C flour
1 TBSP sugar
1 TBSP baking powder
1 tsp salt
2 tsp – 1 TBSP garlic powder (depending on how strong you like it.)
3/4 C butter, melted
1 3/4 C buttermilk or regular milk (you can ‘sour’ milk by adding a little vinegar)
2 C shredded cheddar cheese
Combine flour, sugar, baking powder, salt and garlic powder in a large mixing bowl. Whisk well. Add butter and buttermilk, stir to combine. Fold in cheese quickly. Drop by large spoonfuls (large golf ball size) onto baking sheet. Bake at 425 degrees F for 12-14 minutes until golden. Remove from oven and immediately brush with dill butter. Serve warm. Makes 18-20 biscuits. *recipe halves easily.
Butter Glaze
1/4 C butter
2 tsp dill weed
1/2 tsp garlic powder
Melt butter, stir in dill and garlic. Brush on baked biscuits.
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