Just wait until you smell them baking. 😇
—because your mouth will be full of a buttery, flaky, garlicky biscuit that's oozing with cheddar.
And even if you haven't baked many biscuits before, this is a very good place to start. It's far from ordinary, packed as it is with garlic powder and cheese, but it's also extremely simple to make and takes about 20 minutes once you get the recipe down.can, and I've adapted it only slightly. The original recipe calls for shortening, which I switched to butter. I prefer using only butter in biscuits: It gives them a richer flavor and a flakier texture.
Keep in mind that butter is more difficult to work with—if you don't start with very cold ingredients and take caution not to overwork the dough, it will warm up and make the biscuits leaden and dense. A light, gentle touch is key!You can use regular milk or buttermilk for the liquid. I used regular milk, because cheese and garlic are the predominant flavors. The light tang that comes from using buttermilk is more evident in plain biscuits.
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