alton brown’s cheesy herbalicious biscuits

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!

cheesy biscuit

cheesy biscuit

Ingredients:

cheesy biscuit - ingredients

cheesy biscuit – ingredients

 

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

 

 

Instructions:

Preheat oven to 400 degrees.

Place dry ingredients in a large bowl, and mix to combine.

cheesy biscuits - combining the dry ingredients

cheesy biscuits – combining the dry ingredients

Using the large holes of a box grater, grate frozen butter and cheese. Add to dry ingredients and mix well.

cheesy biscuits - grating the cheese and butter

cheesy biscuits – grating the cheese and butter

Make a well in the center of the biscuit mixture and add buttermilk, stirring just to combine.

cheesy biscuits - adding the buttermilk

cheesy biscuits – adding the buttermilk

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.

cheesy biscuits - kneading the dough

cheesy biscuits – kneading the dough

Place biscuits on a baking sheet or in a round cake pan and bake for about 16 minutes, or until lightly browned.

cheesy biscuits - baking the biscuits

cheesy biscuits – baking the biscuits

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.

cheesy biscuits - freezing the biscuits for later use

cheesy biscuits – freezing the biscuits for later use

Yields 10 Biscuits

Weight Watchers: 1 biscuit = 7 points plus