biscuits!

I recently purchased a little propane grill, and we have been grilling like crazy.

grillin

We’ve had the same basic dinner twice in the last week: chicken thighs marinated in Worcestershire and BBQ sauce and grilled; zucchini cut into strips, sprinkled with seasoned salt, and grilled; red and yellow bell peppers quartered and grilled; corn on the cob de-silked, oiled and salted, rewrapped in husk, and grilled. One night I made sweet potato fries as an extra side, and on Friday, I made biscuits for the first time!

I combined two recipes because I didn’t want to make a thousand biscuits (we devoured the 10 this recipe made between dinner and the next morning’s breakfast, oops), I wanted them to be cheesy, and I wanted to just use what I already had at home in the pantry/fridge.

small-batch cheesy biscuits!

1 cup all-purpose flour
3/4 cup whole wheat flour
2 1/2 teaspoons baking powder
1 tablespoon sugar
1/3 teaspoon cream of tartar
1 teaspoon salt
6 tablespoons unsalted butter, cut into small chunks (or use salted butter and omit salt)
3/4 cup milk
1/3-1/2 cup grated cheese (I used some cheddar and some parmesan-romano)
1/4 teaspoon black pepper

  1. Preheat oven to 450 degrees and spray a baking sheet with cooking spray (or butter it, if that’s more your style).
  2. Whisk together the flours, baking powder, sugar, cream of tartar, and salt in a medium-sized bowl.
  3. Add the butter chunks and cut in with a pastry blender, two forks, or two knives until you have a “coarse meal”.
  4. Stir in the cheese and black pepper.
  5. Slowly add the milk, stirring as you go until you have a soft dough.
  6. Turn the dough on to a floured board (my dough was really sticky) and knead to bring the dough together.
  7. Roll out (I actually just pressed) the dough to about 1-inch thick and use a biscuit cutter to cut out rounds (I used a 2-inch cutter). Reshape the scraps and keep cutting!
  8. Place biscuits on prepared pan and bake for 12-14 minutes, until the biscuits are puffy and golden brown.

Makes 10 biscuits, which you’ll no doubt eat very quickly.

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