The other day I had soup in the crockpot, all ready for supper. Then I was reading blog posts and saw a post from my friend Carrie at Northwoods Scrapbook. She shared a recipe for biscuits that she said went well with soup or chili. They sounded good and I had the ingredients on hand to make them. I made a half recipe which made 5 biscuits. They were light and fluffy and so good with our soup. Bob enjoyed the leftovers in the next few days. I know you would enjoy them too!
Garlic Cheddar Biscuits
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 cup shredded cheddar cheese
1 cup cold buttermilk
1/2 cup butter, melted and cooled for 5 minutes
Preheat oven to 450 degrees.
In large bowl, stir together the flour, baking powder, baking soda, sugar, salt, garlic powder and cayenne pepper. Then stir in the cheddar cheese.
In a separate bowl, stir together the buttermilk and butter until small lumps form.
Add buttermilk mixture to the flour mix and stir just until dough has formed and ingredients are no longer dry.
Lightly grease a 1/2 cup scoop and scoop mixture onto a light colored, lightly greased baking sheet. You should have a total of 10 biscuits.
Bake for about 12 minutes until biscuits are golden.
While biscuits are baking combine 2 tablespoons melted butter, 1/2 teaspoon garlic powder and 1/4 teaspoon dried parsley.
When biscuits are done, brush this butter mix over all the biscuits.
Serve immediately.
