Biscuits – It's a Savage Life

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!

I am a SUCKER for a good biscuit, BUT they must have the perfect melt in your mouth richness and flaky texture! Slathered with butter, topped with jam, honey or gravy… you can’t go wrong either way!

My husband is a biscuit snob! I’m pretty sure that one of the reasons Mr. Savage first fell for me was due to my biscuit making abilities!

Ladies, if you are looking for a marriage proposal, you better start making these biscuits!

Biscuits do NOT need to be daunting or scary! They are so easy to whip up as an addition to breakfast or dinner. We do not eat canned biscuits in this house. I see the novelty of it, but this recipe saves a step or two compared to others, so it does not take much time to have these on the table!

The trick is to grate the butter first, so be sure to have your butter very firm. I store my extra butter in the freezer, so I usually take the sticks out of the freezer and allow to sit on the counter for a bit to start to thaw. By the time I use them, they grate perfectly. Creating butter “flakes” allows it to easily be dispersed throughout the dough causing the biscuits to have nice flaky layers. It saves you the step of “cutting in the butter” which most traditional recipes require, making this recipe a little quicker to create.

Ingredients:

4 Cups All Purpose Flour (plus a little additional for dusting your work surface)
2 Tablespoons Baking Powder
2 Teaspoons Salt
1 Cup Unsalted Butter (2 sticks)
1 1/2 cup Milk
1 Cup Heavy Whipping Cream

Preheat your oven to 450F.

In a large mixing bowl, mix flour, baking powder and salt. (I mix this recipe by hand, I feel that a electric mixer will “over” mix the dough resulting in a tough texture.)

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. Roll dough out to 3/4 inch thickness and using a biscuit 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 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 overbaking.

Makes approximately 18 biscuits.