Gina's Cheddar Herb Biscuits are tender and flaky, just like any good southern, savory biscuit should be.
This week, we decided to have some friends over for dinner. Why I decided to have friends over this week is still a little beyond me as I have a mental breakdown over the condition of the house. The house is always in a perpetual state of work, but this week was drywall sanding week. That's right folks, it can snow in June. Or it can at least look like snow in June. My hair feels even like drywall. It's everywhere.
I am rushing around trying to get as much drywall dust off the ground - and every other flat surface - as I can. I don't care if the house is messy and people judge me. I care that the house is messy! Shop vac, broom, swiffer, dust rags - I dedicate this one to you.... If I can pull it off.....
Oh, and did I mention, BF started school this week, so he's stressing out too. Really, why did I invite people over?
Tonight's recipes will most likely appear in a 3 part installment as I don't want to stop to photograph food in front of my friends and look like the 'tard that I am.
Everyone loves cheddar herb biscuits, right? Especially when they're from a proper southern girl like Gina Neely.
Gina's Cheddar Herb Biscuits
recipe from foodnetwork.com
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon cayenne pepper
- 2 tablespoons freshly chopped chives
- 1 tablespoon freshly chopped parsley leaves
- ¾ cup grated sharp yellow Cheddar
- 1 cup buttermilk
- 4 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a large bowl, mix flour, baking powder, salt, sugar, and cayenne together using a whisk. Add the herbs, cheese and buttermilk. Stir together until dough forms. Once dough has formed, using an ice cream scooper, scoop out dough onto baking tray. With a brush, lightly butter tops. Bake for 15 minutes.
The cheddar herb biscuits were OKÂ - not nearly as amazing as some of the reviews led me to believe, but not as bad as others.
They are a little flavorless, but a good base to tweak and experiment with - especially if you have never worked with biscuits before. Somehow I felt that the cheddar got a little lost. Not sure how I would improve that, other than adding more.
The garden took its first victim the other day. My 'moon flowers' didn't make it (just Googled it, not a moon flower... now I have no clue what it was). We cut them down in hopes that they return once they adjust to the brutality of the full sun environment that our yard it. On the bright side, everyone else is looking great!!