Cheese And Herb Biscuits
We had a bunch of people over for dinner some years ago. One of my goals was to make bread from scratch, so we didn’t buy any bread. I guess it was predictable, but I ran out of time and didn’t manage to get to the home-made bread. I filled the gap with this variation on our family’s favorite buttermilk biscuits. Mary Ann showed me a recipe for something along those lines in Bon Appetit, and I borrowed a couple of ingredients from there. They came out of the oven savory, spicy, and a good match for turkey, ham, or fried chicken. They may be a bit too assertive to be eaten at breakfast. They’re best right out of the oven, but they’re good at room temperature, too.
You can underbake these a little and freeze them. When you’re ready to serve, microwave them for about thirty seconds and then pop them into a 400-degree oven (a toaster oven works fine) until browned completely. They will taste as if they’d just come out of the oven!
- 4 cups self-rising flour
- 1 stick butter, softened
- 2 cups finely shredded cheddar cheese
- 2 green onions, tender green parts only, finely snipped
- 6 sprigs flat-leaf parsley, leaves only, chopped
- 1 tsp. dried oregano
- 1 heaping tsp. salt-free Creole seasoning
- 1/2 tsp. sage
- 2 cups milk
Preheat oven to 475 degrees.
1. Measure flour into a large bowl. Add the butter and stir with a wire whisk until the mixture resembles coarse cornmeal. It’s okay for there to be a few small lumps. Then stir in the cheddar cheese, herbs, and Creole seasoning to evenly distribute.
2. Blend in the milk with light strokes of a kitchen fork until the dough leaves the side of the bowl. Add a little more milk if necessary to work all the dry flour at the bottom into a sticky, thoroughly damp dough.
3. Lightly grease a baking pan. Spoon out the dough with a soup spoon into balls about two inches in diameter. Dip your fingers in water and press the balls down only slightly (high biscuits come out better than flattened ones), and shape the dough up a bit if necessary.
4. Bake 14 minutes in the preheated 475-degree oven. They’re ready when the little peaks on the biscuits begin to brown. Don’t look for a dark overall brown; that indicates overbaking.
Makes about twenty little biscuits.