Nothing says lovin' like biscuits in the oven

[Left_Hand_of_Dorkness]

I’ve shared this before, but I’ll share it again, because I love you all and want you to have joy in your lives: herbed buttermilk cheese biscuits

INGREDIENTS

2 cups all purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon garlic powder

½ teaspoon Italian seasoning

½ teaspoon paprika (smoked, spicy, you choose)

6 tablespoons butter

½ cup shredded cheddar cheese

1 cup buttermilk (whole buttermilk is vastly preferred)

DIRECTIONS:

1. Preheat the oven to 450 degrees Fahrenheit.
2. Grease a cookie sheet, or a piece of foil, or put a piece of parchment paper down on a cookie sheet.
3. Mix the flour, baking powder, baking soda, salt, and optional garlic powder and Italian seasoning together. A food processor works great for this, but you can also use a whisk.
4. Chop the butter into slices, and then blend it into the dry ingredients. If you’re using a food processor, this is great, but you can also just squish it in with your fingers. Get it blended in pretty well: a texture like crumbs is great.
5. Mix in the shredded cheese.
6. Dump all the buttermilk in at once and stir it in. The food processor works, or you can use a big spoon. Make sure all the ingredients are wet. If you need a few extra drips of buttermilk, you can do that.
7. Use a regular spoon to scoop some of the batter out of the bowl. Use a second spoon to drop this batter onto the cookie sheet. Repeat until the tray is full of little drop biscuits.
8. Bake for 10-12 minutes, or until the biscuits are golden on top.
9. Enjoy!

Straight out of the oven, these are aromatic little clouds of heaven. Up to three days later, these are a delicious breakfast, popped in the toaster oven and accompanied with coffee. Served alongside an autumnal soup, these’ll make your family love you again.

One year, I made hundreds of these with my students in grades 3-5. Alone, I can make a batch in about 25 minutes, including baking time and cleanup; with students it took about 45 minutes. They raved, and I had kids talking about them years later.

[pulykamell]

I use a similar one that doesn’t heat up the cream. It turns out great (for my Yankee tastes), but I’ll have to try the version where you heat it and compare. Also, I use White Lily flour if I have it around (just bought a few bags in Michigan the other week—it used to be stocked by Meijer here in the Chicago area, but I haven’t seen it around for a spell.)