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Wednesday, October 29, 2008

Vermont Cheddar Biscuits

We love these with any seafood dishes, they are very similar to the Red Lobster Cheese Biscuits.

2 cups all purpose flour (unbleached)
1 tablespoon baking powder
1 teaspoon kosher salt
2 tablespoons dried chives
5 tablespoons butter (cut into small pieces & chilled)
1 tightly packed cup grated Vermont Cheddar Cheese
whole milk (roughly 1 - 2 cups)
melted butter to brush on top

Heat oven to 400
Whisk together the dry ingredients
Add the butter and work it in with your fingers until it resembles small grains of rice
Place in the freezer for a few minutes and allow it to get chilled again
Add the cheese and toss
Add 1 cup of milk and gently stir , adding more milk as needed, to form a moist and slightly sloppy dough, but do not over stir
The dough should be loose enough to drop off of a spoon by usin your finger but firm enough to hold form on the tray
Drop them by on a cookie sheet by using a large serving spoon and your finger to help scoop them on the tray into round mounds (about a dozen medium or 10 large)
Bake for 12-14 minutes and then turn oven to broil and open door slightly. Allow them to slightly brown on the tops
Brush them with melted butter

1 comment:

McKelveys said...

These were very good! I usually made them with Bisquick, but now I'm very excited to know how to make them from scratch. I also add garlic powder and parsley to the butter to spread on the top of the biscuits.