2 c flour
1 T baking powder
1/2 t table salt (or 1 t kosher salt)
2 T chopped fresh parsley
1 t chopped scallions
4 T butter, chilled, cut into small pieces
3 oz sharp cheddar cheese, shredded
1 c milk
1. Preheat the oven to 425 degrees. Have a baking sheet ready with either a silicone baking mat or parchment paper.
2. Mix flour, baking powder and salt in a large bowl.
3. Add parsley and scallions, stir to combine. Remember you can use any herbs you have laying around (or no herbs at all).
3. Add the butter. Using a pastry cutter, food processor, your fingers, a large set of kitchen shears, or two butter knives cut the butter into the mixture until it is in small pea-sized pieces.
4. Stir in the cheese.
5. When the oven is hot and you are ready to bake the biscuits--and only when you are ready to bake the biscuits--add the milk. Using a fork, stir gently to bring the mix together and resist the urge to mix all the lumps out. This will only take 20-25 strokes.
6. Spoon out biscuits in 1-2 tablespoon-sized mounds.
7. Bake for 17-20 minutes or until they are nicely browned.
Freezer Frugality Bonus: Biscuits cook up as dreamily as cookies when the batter is frozen. Have ready a sheet of wax paper on a flat, movable surface (such as a small cutting board or cookie sheet). Load up as many biscuits as you'd like for your meal, then load up the rest onto your wax paper and freeze. By the time dinner is ready to be cleaned up you can pop them out and into a zip-top bag in the freezer. Then, on some harried Wednesday night when you really want some warm baked good and you really need another side dish, pull these bad boys out of the freezer and bake at the same temperature for a few minutes longer.
For the complete essay and photos, click here: On Herb and Cheese Biscuits
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