I used a very basic biscuit recipe, but did not want to roll them, so I altered it slightly to make a softer dough for dropping. I also added a few more ingredients just to make them a little savory. I found a hunk of cheese that someone (other than me) had put back in the fridge a few days ago and left the package unsealed. Not a lot to do with dried cheese but to shred and mix it with other ingredients, so adding cheese to the biscuits was a no brainer.
Basic Biscuits (plus a little stuff added in)
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons chopped fresh chives ( if using dried reduce it by half)
1 tablespoon chopped fresh parsley ( reduce by half if using dried)
1/2 teaspoon garlic powder
1/2 teaspoon dried dill weed
1/4 teaspoon chili powder
1/2 teaspoon paprika
8 tablespoons butter, melted ( chilled and cut into small pieces if you want rolled dough)
1 cup buttermilk
1/2 cup grated cheese
Preheat oven to 425 degrees.
Mix all the dry ingredients and seasonings in a large mixing bowl. Add the melted butter and buttermilk. Stir until the flour is incorporated but do not over mix. Add the cheese and stir through. Drop them onto an ungreased cookie sheet and bake for about 15 minutes. I spritzed the tops of mine with an olive oil mister prior to baking them and sprinkled about 1/2 teaspoon finely grated cheese on each.
Since I melted the butter rather than cut it into the flour mix, these were denser than standard biscuits, but I was willing to sacrifice flakiness for ease. If you prefer flaky rolled biscuits mix only the dry ingredients together. ( Save the chives and parsley to add in with the cheese) Grate the butter into a small bowl and stick it in the freezer for a couple of minutes to get it super chilled. When it is very cold use 2 knives or a pastry blender to cut the butter into the flour mixture until it resembles coarse meal. Add the buttermilk and stir till mixed, then add the cheese and fresh herbs. Roll out on a floured cutting board and cut with a biscuit cutter. Re-roll the scraps to cut additional biscuits.
Son2 and The Hub really did like these and Shelby ( the grand-dog) finished up the single remaining biscuit. Their request was to add this to our regular rotation. Since I still have all that flour that I need to use I guess I will, but will vary the spices and cheese based on what needs to be used. I saw a small pack of forgotten goat cheese in the
refrigerator Wonder how that would taste?