Italian Cheese Biscuits – Can't Stay Out of the Kitchen (2024)

BISCUITS:

• 3 cups UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. sea salt
• 4 tbsp. unsalted butter cold
• 2 cups sharp cheddar cheese shredded
• 2 cups half-and-half or whole milk (see note below)
• 1/4 tsp. garlic powder
• 1/4 tsp. dried basil
• 1/4 tsp. dried marjoram
• 1/4 tsp. dried oregano
• 1/4 tsp. dried thyme

GARLIC BUTTER SAUCE:

• 4 tbsp. unsalted butter
• 1/2 tsp. garlic powder
• 1/2 tsp. sea salt
• 1/4 tsp. dried basil
• 1/4 tsp. dried marjoram
• 1/4 tsp. dried oregano
• 1/4 tsp. dried thyme

BISCUITS:

• Preheat oven to 400°.

• Lightly spray a large cookie sheet with cooking spray.

• Set aside.

• Combine flour, baking powder, baking soda and salt in a medium-sized mixing bowl.

• Cut cold butter into flour mixture using a pastry cutter.

• Add cheddar cheese, half-and-half or milk, garlic powder, thyme, oregano, basil and marjoram.

• Stir with a wooden spoon until combined, but don't over mix.

• Scoop dough with a one-quarter cup scoop and drop the dough onto a greased cookie sheet.

• The biscuits will expand while baking, so spread about two to three inches apart on greased baking sheet.

• Bake for 15-20 minutes in preheated oven.

• The tops of the biscuits should begin to turn light brown and biscuits will be firm to the touch.

  See Also

  Gingerbread Biscotti

GARLIC BUTTER GLAZE:

• While the biscuits are baking, melt butter in a small bowl in the microwave.

• Stir in garlic powder, thyme, oregano, basil, marjoram and salt.

• Remove biscuits from oven.

• Use a pastry brush to spread the garlic butter over the tops and sides of all the biscuits.

NOTE: This may seem like a lot of salt for the Garlic Butter Glaze. But without that amount, the biscuits will taste too bland.

NOTE: If you do not have half-and-half on hand and substitute whole milk instead, start with about 1 ½ cups. You may not need as much liquid since it is thinner than half-and-half.

^© Can’t Stay Out of the Kitchen

BISCUITS:

• 3 cups UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. sea salt
• 4 tbsp. unsalted butter cold
• 2 cups sharp cheddar cheese shredded
• 2 cups half-and-half or whole milk (see note below)
• 1/4 tsp. garlic powder
• 1/4 tsp. dried basil
• 1/4 tsp. dried marjoram
• 1/4 tsp. dried oregano
• 1/4 tsp. dried thyme

GARLIC BUTTER SAUCE:

• 4 tbsp. unsalted butter
• 1/2 tsp. garlic powder
• 1/2 tsp. sea salt
• 1/4 tsp. dried basil
• 1/4 tsp. dried marjoram
• 1/4 tsp. dried oregano
• 1/4 tsp. dried thyme

BISCUITS:

• Preheat oven to 400°.

• Lightly spray a large cookie sheet with cooking spray.

• Set aside.

• Combine flour, baking powder, baking soda and salt in a medium-sized mixing bowl.

• Cut cold butter into flour mixture using a pastry cutter.

• Add cheddar cheese, half-and-half or milk, garlic powder, thyme, oregano, basil and marjoram.

• Stir with a wooden spoon until combined, but don’t over mix.

• Scoop dough with a one-quarter cup scoop and drop the dough onto a greased cookie sheet.

• The biscuits will expand while baking, so spread about two to three inches apart on greased baking sheet.

• Bake for 15-20 minutes in preheated oven.

• The tops of the biscuits should begin to turn light brown and biscuits will be firm to the touch.

GARLIC BUTTER GLAZE:

• While the biscuits are baking, melt butter in a small bowl in the microwave.

• Stir in garlic powder, thyme, oregano, basil, marjoram and salt.

• Remove biscuits from oven.

• Use a pastry brush to spread the garlic butter over the tops and sides of all the biscuits.

NOTE: This may seem like a lot of salt for the Garlic Butter Glaze. But without that amount, the biscuits will taste too bland.

NOTE: If you do not have half-and-half on hand and substitute whole milk instead, start with about 1 ½ cups. You may not need as much liquid since it is thinner than half-and-half.

^© Can’t Stay Out of the Kitchen