Cheddar Bay Biscuits

December. Time for multicolored lights, odd-shaped leftover pieces of wrapping paper, and high-calorie and delicious treats. Dear readers, these may not be as traditionally Christmas-y as frosted sugar cookies, but they are certainly as delicious and unhealthful. Skip the trip to Red Lobster and whip up a quick batch of these instead.

Cheddar Bay Biscuits
Adapted from Suzanne McMinn

2 1/2 c all-purpose flour
1 T baking powder
1 t sugar
1/2 t Old Bay seasoning
1/4 t salt
1/4 t ground cayenne pepper
1/2 t garlic powder
1/2 c (8 T) butter, very cold
1 1/4 c grated cheddar cheese
1/3 c sour cream
1 c milk

Butter topping:
3 T butter
1/2 t garlic powder
1/2 t parsley
1/2 t  Old Bay seasoning

Preheat oven to 450. Mix together dry ingredients (thru garlic powder) in a large bowl. Grate the butter on the coarse holes, and then blend with the dry ingredients with a spoon. Stir in the cheddar cheese; combine the sour cream and milk, and then mix into dry ingredients just until moistened and doughy. Note: don’t be afraid to add a couple extra tablespoons of milk if you think the dough might be too dry.

Drop the biscuits in a greased 9×13 dish with a scoop or large spoons.  I generally make 3 x 4 biscuits, for a total of twelve, but for smaller biscuits you could try 4 x 5.

Melt the below topping ingredients together in a small saucepan. Lightly brush half of the topping over the unbaked biscuits. Bake for 20-30 minutes (more for larger biscuits, less time for smaller biscuits). Brush with remaining topping (may have to heat in the microwave for a few seconds to rewarm), and serve warm.

These keep at room temperature for 4-5 days in an airtight container and are excellent if slightly reheated.


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1 Comment

Filed under 30 min. or less, Breads, Side dishes

One response to “Cheddar Bay Biscuits

  1. Pingback: Challah | Overgrown Waltz

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