Old Bay Garlic Cheddar Biscuits

Old Bay Garlic Cheddar Biscuits is just my favorite  buttermilk biscuits recipe in disguise. My sister, Pat,  sent me a recipe for them today. However, I already had one that I used without incorporating Bisquick. Who needs that when you have White Lily Flour. (I actually have to “Amazon” this to my house since I can’t find it locally. So worth it!) My sister just had to start something, didn’t she? Now that it’s in my head, and the recipe staring at me on my phone, I’m just going to have to make some.

Unfortunately, when I tapped on a Pinterest link for the recipe I had pinned, there was a Go Daddy advertisement and no recipe. Boo!!!  Inspiration hit when I perused many other Cheddar Bay Biscuit recipes. They seemed quite similar to the buttermilk biscuit recipe I discovered on Southern Living, complete with video on how to make biscuits . They make it so easy! With a few adjustments, maybe I can pull it off. Not to worry, I’ve got this!

This is all it really requires for you to have available. Not much, huh?

The coolest part, the best kitchen secret discovery of my summer, was grating frozen butter. This was so much easier than using my pastry blender. Look at this glorious picture of cold, grated butter.

Toss it into the flour mixture. Place in the freezer for about 5 minutes. Then, toss in the sharp cheddar cheese. Place in freezer for about 10 minutes more.Make a well in the center of the dry ingredients, and pour in the buttermilk.

Stir exactly 15 times just as the video indicates.

Now, below is one method of preparation. The second method, which follows, is quicker and there’s less to clean up.(Yeah!)

METHOD #1:

Place dough onto lightly floured surface. Using a rolling pin, not your hands, roll into a 9″ x 5 ” rectangle. Bring the short ends together and roll again to the indicated size. Repeat this process about 5 times. Roll the last rectangle to about  a 10″ x  6″  rectangle which should be about 1/2″ thick. If you want them a little thicker, keep the rectangle 9″ x 5″. I had a ruler I used to verify measurements even though there were markings on my rolling surface. It had a dual purpose though; I used it to help straighten the edges so my warm hands didn’t impact the butter.

Cut using a  2-1/2 inch diameter biscuit cutter. Continue to roll scraps until most of the dough is utilized.

Place biscuits touching on a parchment-lined cookie sheet.

Bake for 10 minutes; remove from oven. Spread melted butter mixture(with more Old Bay) on the top with a pastry brush. Place back in the oven for approximately 5 more minutes.

METHOD #2:

Take the contents of the bowl and scoop out the dough using a large scoop. Yup! It’s that easy! This made 20 biscuits which is a little more than the rolling method.. This method has less clean up and takes immeasurably less time as well as effort. So, if you are in a hurry, this would be perfect without affecting the outcome. The time and temperature is the same as method #1.Look at those cheddar-ry  results! Delicious and still flaky.

 

Now go ahead and open one. Steam rises from its flaky layers. Melting cheese and specks of Old Bay visible and reaching your senses.  Sink your teeth into this  Old Bay Garlic Cheddar Biscuits.. Yeah…. You’re speechless aren’t you……?