Cheese and Herb Biscuits
What everyone should know about biscuits is...
* Always use southern soft winter wheat flour such as White Lily. This flour is lower in protein and makes fluffier biscuits, cakes and muffins.
*Always use cold butter. Leave it in the fridge until you are ready to make biscuits.
*Make sure the oven is hot and up to temperature when the biscuits are ready to go in the oven. You do not want the biscuits to sit on the counter waiting for the oven to heat in order to bake.
*Use a biscuit cutter and do not twist when you cut the biscuits. This compresses them and they won't be as fluffy. It is all about the fluff!
*Flour behaves differently depending on the amount of humidity. Only use enough milk to make the dough sticky.
*Place cut biscuits close together in order to make them tall.
*After removing them from the oven butter the tops and cover with a mildly damp towel.
Cheese and Herb Biscuit
Preheat oven: 450 degrees F
Cook Time - 15 minutes
2 1/2 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1 teaspoon basil
1 teaspoon dill
1/2 cup butter
1/3 cup cheddar cheese
1 to 1 1/4 cup of buttermilk
In a large bowl mix the flour, baking powder, salt, basil and dill.
Cut the butter into the flour mixture with a pastry cutter.
Stir in cheese.
Make a well in center of dry ingredients and add milk to create a sticky batter. Keep in mind that you may not use all of it.
Gently stir into a sticky batter. Remember, you want sticky! Do not over stir.
Dump onto well floured surface and form into ball. Flatten ball to circle that is 1/2 inch thick.
Cut out biscuits with a biscuit cutter. If you do not have a biscuit cutter you can use a glass. Just dip the rim in flour before each cut.
Place on ungreased cookie sheet or cast iron pan. If you use a cast iron pan reduce the temperature of the oven by 25 degrees.
Bake for 15 min at 450 degrees.