|I baked these in muffin tins, not realizing that they would then look like muffins and not biscuits. Lesson learned!|
I happened upon this recipe the other day and I am soooo glad that I did! I had completely forgotten about the existence of biscuits. They are now one of my favorite things because there is no rising involved. So it's a quick yummy side dish for dinner.
For the first time I actually bought buttermilk instead of adding vinegar to milk as a substitute. I'm planning on using the leftover buttermilk for some yummy pancakes this weekend. Unfortunately I couldn't find scallions or leeks at my Super Target so I had to leave them out. They definitely would complement these biscuits very well though and I need to make sure I have some next time I make the biscuits.
These also help me on my quest to finish off a large container of freshly ground corn meal that my parents bought for me. We went on vacation and stopped by a small mill that ground the corn in front of you. I promised them if they bought it I would use it all. It's been over a year and I have a lot left to use. So you'll hopefully be seeing several cornmeal recipes in the future on this blog.
If you like cheesy things please make these! As you bite into it or pull pieces off of the biscuit you can see the oozey strings of cheese inside. YUM!
Cheddar Buttermilk Biscuits
1 3/4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 stick (1/4 cup) butter (or use salted butter and omit the salt like I did)
2 cups extra sharp cheddar cheese
4 teaspoons grated parmesan cheese
3 scallions, fine chopped
2 garlic cloves, minced
1 1/3 cups well shaken buttermilk