Erica is the baker. I know. Hey, that doesn’t mean I can’t bake. I just have issues with measuring. As in, I hate measuring, and baking requires a great deal of precision measuring. When I do feel like baking, this is by far my favorite thing to bake. You will notice, I use the word “heaping” a lot in this recipe. Or “about”. This is an attribute to my measuring issues.
This recipe caused me great struggles, but I think I have finally perfected it. The consistency and texture is the toughest thing to replicate. To be perfectly honest, it took a little assistance from Erica to figure out how to fix everything. This is way better than the box mix you can buy at Costco. Guaranteed.
- 2 heaping cups of flour
- 1 heaping tbsp baking powder
- 1 heaping tbsp garlic powder
- 1 heaping tbsp sugar
- 1 1/2 sticks butter
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1 tsp parsley
Preheat oven to 450 degrees. Spray baking sheet with cooking spray. In a large mixing bowl, combine dry ingredients. Soften, but do not melt, one stick of butter. Cut into flour mix. Once butter is thoroughly combined, add milk and fix until everything is damp. Mix in cheese, just until combined. Dough should be sticky, but somewhat firm. Add flour if necessary to make sure dough isn’t too “goopy”. If it is too soft, the biscuits won’t fluff and it will be a gooey, cheese mess. Make about 9 even size balls and drop on baking sheet. Bake for about 20 minutes, or until top is brown and dry looking.
Immediately after removing from oven, melt 1/2 stick butter in microwave. Mix in ~1 tsp parsley, and another sprinkle of garlic powder if so desired. Brush on top of biscuits. Cool about 5 minutes, then consume!