Although I’m not sure when, where, or how my love for bread (and almost all bread products) arose, it is undeniable. In October of 2014, my husband and I visited our good friends Matt & Kelly in Ohio, and while dining at Third & Hollywood in Grandview Heights, we ordered the Iron Skillet of Cheddar Herb Biscuits…they we’re definitely the highlight of dinner that night!! Besides their soft, fluffy interior and slightly crunchy exterior I love opening a hot, fresh-out-of-the-oven biscuit and watching the steam dissipate. I searched for a cheddar biscuit recipe for a while, but it wasn’t until I stumbled across Alton Brown’s Chicken Biscuit Pot Pie recipe from his Good Eats 3: The Later Years cookbook that I knew I found something tasty. To clarify, I will never eat chicken pot pie; I use this recipe strictly for the biscuits!!! When making the biscuits, I used fresh rosemary in lieu of sage and added garlic salt for some additional flavor. Enjoy!
12 ounces Flour
2 tsp Baking Powder
½ tsp Baking Soda
1 tsp Kosher Salt
¼ tsp Thyme, dried
1 tsp Rosemary, fresh
¼ tsp Ground Cayenne Red Pepper
½ tsp Garlic Salt
1 Stick Butter, Frozen
4 oz White Cheddar Cheese
7 oz Buttermilk
Preheat oven to 400 degrees.
Place dry ingredients in a large bowl, and mix to combine.
Using the large holes of a box grater, grate frozen butter and cheese. Add to dry ingredients and mix well.
Make a well in the center of the biscuit mixture and add buttermilk, stirring just to combine.
Empty the dough onto a lightly floured work surface and lightly kneed until dough is soft and smooth. Press the dough out to ½ inch thick. Cut out biscuits using a biscuit cutter or the rim of a glass. Repeat the process of pressing out the dough and cutting the biscuits until all dough has been used. NOTE: The last biscuit is generally a conglomerate of the all the remaining dough pressed together.
Place biscuits on a baking sheet or in a round cake pan and bake for about 16 minutes, or until lightly browned.
If you do not want to bake all the biscuits today, you can freeze them in a container and bake as needed. NOTE: No need to defrost the biscuits before you bake them, however the cooking time may increase to 18 – 20 minutes depending upon the oven.
Yields 10 Biscuits
Weight Watchers: 1 biscuit = 7 points plus