Kelly Smith, Pittsburgh 4th ward
Cheddar and Herb Drop Biscuits
————(adapted from Mel’s Kitchen Cafe)
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
5 tablespoons cold butter, cut into pieces
1 heaping cup shredded sharp cheddar cheese
1 cup** buttermilk or kefir (I used 1 cup + 2Tbs kefir)
3 Tbs melted butter
1 tsp dried parsley flakes
1/4 tsp garlic powder
Preheat oven to 425°F. Grease or line a large baking sheet.
In a medium bowl, combine flour, baking powder, 1/4 tsp garlic powder and salt. Use a pastry blender, or two forks, to cut in butter until dough forms small pea-sized crumbs. Stir in shredded cheese. Mix in buttermilk or kefir just until moist.**Add an additional 1-2 Tbs buttermilk or kefir if biscuit dough is overly dry (dry spots here and there are fine, but the dough should hold together, and not still be crumbly).
Use two spoons or a cookie dough scoop to drop the biscuits onto a greased or lined baking sheet. Bake for 12-14 minutes, until browned and golden.
While the biscuits are baking, in a small bowl combine melted butter, parsley flakes, and garlic powder. As soon as the biscuits come out of the oven, brush the hot biscuits with the melted butter mixture. Serve immediately.
Yield: 12-18 biscuits
NOTE: If you don’t have buttermilk or kefir, you can substitute sour milk: Place 1 Tbs lemon juice or vinegar in a measuring cup. Add milk to 1 Cup line. Stir. Let sit for about 5 minutes before using.
