It’s been cold here the last few days. Now, I realize that being in Tucson pretty much disqualifies me from being able to label anything as “cold.” Our low on Monday was 38 degrees with light rain and wind. That probably sounds pleasantly balmy to most of you, but in my always-cold-despite-how-many-layers-I-wear world, it was chilly enough to curl up under my electric blanket with a mug of hot chocolate and cuddle with a beagle.
I would’ve cuddled up with the beagle anyway, but she sure was an added bonus. Good ol’ Cassie.
There are usually two things I crave when it’s cold – soup and biscuits. Most days, Pillsbury biscuits satisfy that craving just fine (though popping open a can of biscuits will forever terrify me), but on really cold days, biscuits made from scratch are my favorite way to go.
It just seems more comforting and warm and home-y. And I feel all domestic and nurturing when I’m rolling and cutting biscuits. I used to read books like the Mrs. Piggle Wiggle series where the mother in the story would always welcome her kids home from school with warm brownies and even though these are not brownies, those are the scenes that flash through my mind when I’m rolling out the dough on the counter.
You could eliminate the rolling and cutting part if you wanted to make them drop biscuits by increasing the buttermilk more, but then you run the risk of not feeling like you’re in a Mrs. Piggle Wiggle book. Try it at your own risk.
The biscuits come out of the oven all warm and cheesy and fluffy, perfect for eating right off the baking sheet, but even better when they’re sopping up a creamy soup.
“Mmm…soup. I mean, noodle soup!” (Name that TV show!)
Over and out.
- 2 cups flour
- 1 Tbs baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 4 Tbs butter
- 1 cup buttermilk
- 2 cups shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp dried parsley
- Preheat the oven to 400 degrees.
- Put all ingredients, excluding the buttermilk, into a food processor and process until combined.
- Add buttermilk and pulse until dough ball forms.
- Turn dough onto a floured surface and roll into a circle 1/2"-3/4" thick.
- Cut 12 biscuits (2 5/8" in diameter) and place onto a cookie sheet.
- Bake for 12-15 minutes, until golden brown.