In the original recipe for Cooks Illustrated cream biscuits with cheddar the directions are to remove the dough from the bowl and knead a few times before cutting the biscuits out with a biscuit cutter. I have done that quite a few times but the dough is so very sticky that I end up wasting more dough than I bake because it sticks to my fingers. I find that mixing the dough in the bowl and scooping it out with a cookie scoop yields a biscuit just a good without the mess of sticky dough fingers.
Join me in being better than the original and make these biscuits soon. You won’t regret it!
Garlic Cheddar Biscuits
for the biscuits
2 cups unbleached all purpose flour
2 oz sharp cheddar cheese, shredded
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon table salt
2 cloves garlic, minced
1 cup whole milk
1/4 cup sharp cheddar cheese, shredded (for topping)
for the garlic butter topping
4 tablespoons butter
1 clove garlic, minced
1/2 teaspoon dried parsley
garlic salt, to taste
1) Adjust oven rack upper-middle position and heat oven to 425 degrees. Line baking sheet with parchment paper or grease for easy removal of biscuits.
2) Whisk together flour, cheddar cheese, sugar, baking powder, salt, and garlic in a medium bowl. Add milk and stir until ingredients are mixed, be careful not to over mix. At this point the dough should be fairly sticky but not runny or dry. Add more flour or milk as needed to achieve desired consistency.
3) Scoop dough onto prepared baking sheet with a large cookie scoop (about 3 tablespoons worth of dough). Top each biscuit with a sprinkle of cheddar cheese. Bake for 15 minutes or until the tops of the biscuits begin to brown.
4) In a small bowl, melt the butter along with the garlic and parsley in the microwave. Brush tops with garlic butter mixture and sprinkle with garlic salt to taste.
- makes 12 biscuits -
Recipe Adapted from Cook’s Illustrated (Cream Biscuits with Cheddar Cheese)