Biscuits: A Savor the South Cookbook by Belinda Ellis

Author:Belinda Ellis
Language: eng
Format: epub
Publisher: The University of North Carolina Press
Published: 2013-05-27T04:00:00+00:00

Fresh Garlic, Cheese, and Herb Biscuits

If I don’t have fresh garlic on hand, I can’t cook. So it’s natural that I think that all it takes to make a dinner biscuit is to brush it with garlic butter. And it seems most everyone agrees.

For this biscuit, I tossed in a terrific Italian seasoning blend, but I often use a mixture of fresh herbs from my garden. If you’re using fresh herbs, use any combination you like. Try thyme, rosemary, and chives, chopped fine.

MAKES 8 BISCUITS

FOR THE BISCUITS

2 cups soft wheat self-rising flour

4 tablespoons unsalted butter, cut into 1/2-inch chunks and chilled for 15 minutes

1 cup shredded cheddar cheese

1 tablespoon good-quality Italian seasoning or 3 tablespoons fresh herbs

3/4 cup whole milk, plus more if needed

FOR THE GARLIC BUTTER

4 tablespoons unsalted butter

1 clove garlic, minced

2 tablespoons finely chopped parsley

Salt to taste

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