Recipes tagged with « Biscuits »
Cheddar Bacon Ranch Biscuits
A quick biscuit made by cutting butter into flour until pea-size bits appear. Cheddar cheese, crumbled bacon, and a ranch seasoning packet mix in before milk brings it all together. Dough dropped by spoonfuls on a greased tray, baked until golden around edges with a crackly crust. Uses simple pantry staples and relies on tactile feedback during preparation. Swapping sour cream for milk ups richness. Bacon bits swapped for cooked ham cubes adds a different salty punch. Timing flexible, watch color and texture to perfect biscuit rise and crumb.
Cheese Herb Biscuits Revamped
A biscuit dough built on sharp cheddar and fresh thyme swapping parsley and rosemary, with shallot powder replacing garlic powder. Butter grated frozen keeps pockets flaky; cold dairy critical. Folding dough creates layers—think puff pastry but less fuss. Low 425°F start, bake until deep golden with crackling crust. No twisting cutter; straight press preserves lift. Freeze twice for sharper rise, crackle gives you that crust that sings. Can swap cheddar for smoked gouda or pepper jack for a spin. Buttermilk swap needs sour cream plus splash of milk to keep acid balance. Quick, tactile, aromatic and sturdy enough for hearty sandwiches or just butter slathered.
Lard Biscuits Upgrade
Biscuits made with lard for flaky texture, swapping half the flour with whole wheat for a nutty bite. Buttermilk turns up tang and tender crumb. Cutting cold lard into flour mimics tiny pockets that steam in the oven. Dough barely kneaded maintains layers, rolled thicker than usual to prevent toughness. Baked on center rack to brown evenly. Watch for golden edges and bouncy tops. Not all milk or flour substitutes behave same; know your brands. Season salt instead of plain. A bit more baking powder for lift, less salt and emulsified fat for easy cutting helps. Simple tweaks with reliable results for a humble classic with a twist.