#FeaturedBaker - Katherine's Cheddar Biscuits w/Tangy Three Chili Salt
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#FeaturedBaker - Cheddar Biscuits w/Tangy Three Chili Salt
Need we say more? Probably not, but we will.
We’ve known Katherine for a while and one thing we have learned about her is, she’s full of surprises aaaaaand she’s really funny. Read the full recipe for proof.
Katherine is an amazing photographer, we’ve worked with her on set and can certify she has an eye for capturing the beauty around her.
She’s also an avid cook and baker…be like Katherine, try new things in the kitchen #PlayWithYourFood
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Katherine's Cheddar Biscuits w/Tangy Three Chili Salt
Ingredients:
2 cups all-purpose flour
1 tbsp sugar
1 tbsp baking powder
2 tsp garlic powder
1/2 tsp Playing W/Food’s Tangy Three Chilli Salt
1 scallion, chopped
1 cup buttermilk or substitute
(1 tablespoon of lemon juice with milk of choice to make up a cup)
1/2 cup unsalted melted butter
1 ¼ cup grated sharp cheddar
1/4 cup grated gruyere
Procedure:
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a Silpat. The Silpat is my preference as they’re reusable. They pay for themselves over time and they save some trees. It’s win, win.
- In a bowl of your choice (don’t pick a tiny one) add the flour, sugar, baking powder, garlic powder, incredible 3 chilli salt, and chipotle powder (if using – but you probably should because it’s delicious).
- In a second bowl, combine the buttermilk with the melted butter. Note – I never have buttermilk. They make you buy it in a huge container and then it sits in your fridge for weeks until you toss it or just make pancakes. I don’t advise buying it just for this and I never use it. Instead, I combine a tablespoon of lemon juice with enough milk to make up a cup. Honestly, I usually use oat milk because it’s what we keep in the fridge).
- Pour the wet mixture over the dry and stir using a wooden spoon until combined. Don’t over stir or your biscuits will be tough. Then, fold in the cheese and chopped scallion. If you’ve seen a hilarious episode of Schitt’s Creek, you will know that folding technique may not be intuitive to all. It’s basically bringing the bottom of the mixture over the top using a spatula and then giving the bowl a ¼ turn. It’s a very gentle method of mixing. Do this until the cheese is combined. Was that helpful? Who knows?
- Spoon the mixture onto your lined pan, using your hands to make sure all 10 biscuits are evenly shaped.
- Bake for 10-15 minutes until lightly browned and puffy. For my oven, this is at about 12 minutes.
- While the biscuits are still hot from the oven, melt 1 tbsp of butter in a bowl and combine it with the garlic powder. Brush the mixture evenly over the top of all the biscuits and sprinkle them with the three-chilli salt.
- Eat them all right away and regret nothing.
Let us know how you decide to play with this recipe to make it your own!