Cheddar Garlic Biscuits

This morning, as I made a a baked french toast (using up stale cinnamon rolls!), I realized I was craving a more savory baked good. So, I turned to my trusty Better Homes and Gardens Cook Book for a basic biscuit recipe. I altered it quite a bit, because I wanted a cheddar garlic biscuit, I didn't have buttermilk, and I didn't want to feed a crowd.

The original recipe is the Biscuits Supreme, but this recipe includes my alterations, and my process. I'm a pretty simplistic baker, and take quite a few short cuts, so the instructions are probably briefer than those offered in the book.

1 1/2 c flour
2 tsp baking powder
pinch of sugar
pinch of salt
3/8 tsp cream of tartar
1 tsp garlic powder
6 tbl cold butter, cut in chunks.
1 c cheddar cheese, finely grated
1/4 c milk
1/4 c heavy cream, plus more as needed




1. Preheat oven to 350. In bowl of food processor, combine flour, baking powder, sugar, salt, cream of tartar, and garlic powder. Pulse to combine.
2. Add chunks of butter, pulsing 5-8 times until butter is worked in, and the size of small peas. Don't over-pulse.
3. Transfer to a mixing bowl, and stir in cheese. Add milk and cream, stirring just to combine. Dough should be slightly damp, and look like it would drop off of a spoon, but hold its shape. If you need more liquid, use a little extra cream.
4. Using an ice cream scoop, drop the cookies 2 inches apart on a cookie sheet covered in parchment paper. I used a BIG size 12 ice cream scoop for super biscuits, and got nine.
5. Bake for 15-18 minutes, depending on your oven and the size of your biscuits. Mine ended up about 4" in diameter.