Garlic Cheddar Biscuits

There's a certain chain of restaurants of the seafood type that has some pretty amazing biscuits that they serve before and with meals, instead of rolls. We all know what I'm talking about here. Then I come across someone who says, "Oh, this is the recipe, blah, blah, blah". One taste and it never fails that it's a disappointment. However, I have something that we, around our house, think is much better. Enter, Garlic Cheddar Biscuits:

Or as I think of them as, Savory, Fluffy Heaven on a Cooling Rack. I adapted this recipe from one of my favorite cooking magazine's baking cookbook. It can be found here. Like I said, I adapted this recipe. Something I tend to do with about every recipe for some reason. So here is what will get you this wonderful pictured biscuit.

Ingredients:

2 cups all purpose flour

3 tsp garlic powder, divided

2-1/2 tsp baking powder

1/2 tsp baking soda

1-1/2 tsp chicken bouillon granules (this, my friends, is the "secret" ingredient)

1/2 cup (1 stick) butter (cold)

1 cup shredded cheddar cheese

1 to 1 1/4 cups buttermilk (I highly recommend buying buttermilk, as opposed to subbing sour milk. I've done it both ways and get a much better turnout with buttermilk)

3 T butter-melted

Preheat oven to 450 degrees. 

Combine flour, 2 tsp garlic powder, baking powder, baking soda, and chicken bouillon granules in a bowl. Cut in cold butter to resemble coarse crumbs.

Add cheese and blend in.

Make a well in the middle and pour in 1 cup of the buttermilk

Stir in buttermilk, just until moistened. This may be where the other fourth cup of buttermilk is needed. Add by the tablespoon until it's moistened.

Drop by the heaping tablespoon onto greased cookie sheet.

Bake for 10 minutes. While baking, melt 3 tablespoons of butter and stir in 1 tsp garlic powder. After 10 minutes, brush with butter/garlic and return to oven for another 2-4 minutes or tops are just starting to turn a golden brown. With my oven, it's usually closer to 4.

Pull from oven and transfer to cooling rack. Serve warm. (My husband will eat them cold)

Enjoy!!

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