OMG CARBS! Really, that’s all that matters in life. Carbs. Life’s building blocks for awesome fun times. And there’s nothing better than when you mix carb with cheese and bake it in the oven. Case in point, these delicious biscuits.
I have a tendency to carboload during the winter months, but as I wrote in a previous post this year I’ve been trying to figure out ways to balance carb indulgence while eating more healthy stuff. One solution I’ve found is to portion out the biscuits and freeze them. Since there’s two of us in the house, I put two biscuits in a ziploc sandwich bag, freeze them, and just take them out for every Sunday morning bunch. There’s your tip for the day, courtesy of a woman who is still trying to figure her s%*@ out!
Oh another tip. If you’re eating them for breakfast, dip a piece of the biscuit into the egg yolk. Boom, game changer!
Prep Time | 10 minutes Cook Time | 10-12 minutes Yield | 12
2 cups all-purpose flour
1 tbl granulated sugar
1 tbl baking powder
1/2 tsp baking soda
option 1: 2 tsp of any lemon-herb mix
option 2: 1/4 tsp of the following herbs: dried parsley, thyme, oregano, basil + 1 tsp sesame seeds + 1 1/2 tsp of freshly grated lemon zest
2 tsp garlic powder
1/2 tsp sea salt
1/4 tsp cayenne pepper, optional
1/2 cup cold unsalted butter, cubed
1 cup buttermilk (or sub 1 cup of 2% milk with a 1/4 tsp of lemon juice)
1 1/2 cup shredded sharp cheddar cheese
Preheat oven to 450 degrees F.
Line a baking sheet with parchment paper or silicone mat and set aside.
Place into oven and bake for 10-12 minutes, or until golden brown.