We had some killer biscuits last night. These cheesy flaky treats acted as a great distraction from an otherwise boring meal of just soup. They would also make for a yummy sandwich -- a little lettuce, tomato, and ham -- or for a fun brunch alongside eggs n' bacon.
herb and cheddar biscuits
based on recipe in Bon Appetit
makes 12 large biscuits
3 3/4 C all-purpose flour
1 1/2 Tbs baking powder
1 1/2 teas baking soda
1 1/4 teas salt
1/2 C chilled unsalted butter, plus another tablespoon or two melted for brushing
2 1/2 C (packed) coarsely grated sharp cheddar cheese
1/3 C chopped fresh parsley or chives
1 3/4 C chilled buttermilk (or regular milk with the juice of 1/2 lemon; let sit for a couple minutes to curdle)
Preheat oven to 425 degrees. Line two baking sheets with parchment paper.
Combine flour, powder, soda, and salt in large bowl. Cut in butter cubes and blend until coarse meal forms. Mix in grated cheese and fresh herbs. Gradually add buttermilk, stirring to moisten evenly (batter will be pretty sticky.)
Drop generous 1/2 cups of batter on prepared baking sheets, spacing the mounds a couple inches apart. Bake biscuits until golden and tester comes out clean, 18-20 mins. (You may need to turn/swap the two baking sheets halfway through so all the biscuits bake evenly.) Remove from oven and brush with melted butter. Let cool a 5-10 minutes before serving.