Savory Cheddar Herb Biscuits

This recipe was inspired by the Cheddar Bay Biscuits we all know and love. While looking for a hearty item to bring to a Crawfish party the idea popped into my head to recreate these cheesy, tender, flaky biscuits using my “Marry Me” Biscuits https://itsasavagelife.com/marry-me-biscuits/ recipe as a launching point. I used a star shaped cookie cutter and dusted with chili flakes for a bit of festive color. They were a HUGE hit and ensured that this recipe was a keeper!

Ingredients:

• 4 Cups all purpose flour (plus a little additional for dusting your work surface)
• 2 Tablespoons baking powder
• 2 Tablespoons dried dill weed
• 1 Bunch of finely chopped fresh parsley leaves
• 1/2 Tablespoon garlic powder
• 1/2 Tablespoon paprika
• 2 Teaspoons salt
• 1 Cup unsalted cold butter (I pull mine from the freezer and allow to sit for a few minutes)
• 1 1/2 cup milk
• 1 Cup heavy whipping cream
• Red chili flakes for garnish (optional)

Preheat your oven to 450F.

In a large mixing bowl, mix flour, baking powder, dill weed, parsley, garlic powder, paprika and salt. (I mix this recipe by hand with a silicone spatula, an electric mixer will “over” mix the dough resulting in a tough texture.)

Grate the hardened butter onto a plate. Then gently mix into your bowl of dry ingredients. Once the butter is evenly distributed, add the milk a little at a time, and stir until moist. Be sure to scrape the sides of the bowl. The dough will resemble crumbly pie crust dough. It should be moist but not wet!

Dump out onto a floured work surface. Using your hands form the dough into a thick rectangle shape. Fold the dough over onto itself 3 times. Then roll out to 1/2 inch thickness and fold it over onto itself again 3 times. This will help create the flaky layers that are necessary for a good biscuit. Roll dough out to 3/4 inch thickness and using a cutter, cut out as many biscuits as possible. Be sure to place the cutter straight down and pull back up again without twisting.

Place biscuits on baking sheet lined with parchment paper leaving about 1/4 inch space in between each other. Bake at 450F for 12-15 minutes until golden on top. Oven times may vary and I used the convection setting on mine, so check yours at 10 minutes to prevent over baking. Smaller biscuits will also cook quicker than larger.

Allow cool and serve along your favorite dishes, seafood, soups, and salads. Or slather in butter and eat until you can’t eat anymore…that is usually what ends up happening!

Any leftovers can be stored in an airtight container for a few days.

Enjoy!