Garlic Cheddar Biscuits Recipe
Enjoy a taste of the South with these biscuits and their hearty flavors of cheddar and garlic.
Overview
Total time: 40 S
Servings: 14
Calories: 130
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 3/4 tsp. kosher salt
- 1 1/2 tsp. garlic powder
- 5 tbsp. butter cut in fourths
- 1 cup. low-fat buttermilk divided
- 3 oz. shredded cheddar cheese
- 1 tbsp. dried parsley optional
Nutritional Information
- Serving Size: 1 biscuit
- Fat: 6g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 275mg
- Carbohydrates: 14g
- Fiber: 1g
- Sugar: 1g
- Protein: 4g
Instructions
- Preheat oven to 450°F.
- Add the first seven ingredients to WildSide+ jar and secure lid. Press "Pulse" 3-4 times to sift dry ingredients.
- Remove clear vented gripper lid insert, add butter, replace insert and press "Pulse" 8-10 times until butter resembles a coarse meal.
- Add ½ cup buttermilk through vent opening and press "Pulse" 6-8 times.
- Add other ½ cup buttermilk and cheese through vent opening and press "Pulse" 6-8 times until dry ingredients are just incorporated.
- Use Spoonula or spatula to scrape sides of WildSide+ jar, then dump biscuit dough onto floured surface.
- With floured hands, pat down dough to approximately 1-inch thick.
- Use floured biscuit cutter or cookie cutter to cut dough into rounds. Continue patting dough scraps together and cut out remaining biscuits.
- Place on cookie sheet and bake for 12-14 minutes.
Can I substitute buttermilk with something else?
try yogurt
Try the powdered buttermilk that’s usually in the baking aisle. It keeps for a very long time and you only use what you need so there’s no waste. 1 cup water plus 4 tbs powder, follow directions on can.
OR:
• 1 cup buttermilk = 1 cup yogurt
• 1 cup buttermilk = 1 cup milk PLUS 1 Tablespoon vinegar or lemon juice (let stand for 10 minutes before using in recipe)
• 1 cup buttermilk = 1 cup milk PLUS 1-3/4 teaspoons cream of tartar
• 1 cup buttermilk = 1/4 cup milk PLUS 3/4 cup yogurt
• 1 cup buttermilk = 8.5 ounces
• 1 cup buttermilk = 242 grams
Unfortunately though, the all purpose flour kind of kills the whole gluten free idea since I am still being tested for Celiac. I’d like to know if we could use the gluten free baking mix from this site to sub in for ALL the flour needed…or even use 1c of rice flour for the AP flour. I don’t want to attempt it and then not have them it turn out right and waste the ingredients.
You can mix 1Tbsp white vinegar or lemon juice and enough milk to equal a total of 1 cup let stand for 10 minutes. It becomes similar to buttermilk.
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