Cheddar And Herb Biscuits: Recipe Adapted From A Long-time Farm Recipe In Montana

For this recipe, I took the buttermilk recipe that my wife grew up with on a farm in Montana, and I added a few ingredients. That's all. It's pretty simple. 

INGREDIENTS:

2 1/4 cups flour

1 tablespoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon garlic powder

1-2 tablespoons dried parsley

6 tablespoons butter (hardened in the fridge and cut into chunks)

1 cup cheddar cheese, grated

1 cup buttermilk

Preheat oven to 450 degrees. Now, in a large mixing bowl, stir together 2 1/4 cups flour, 1 tablespoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon garlic powder, and 1-2 tablespoons dried parsley.

Cut up 6 tablespoons butter in to small chunks and...

cut the butter into the flour mixture with a pastry blender (I recommend the one from Williams-Sonoma. It's only $10 and is well worth the money. Way better than the cheap flimsy wire ones). 

Mix in 1 cup of cheddar cheese that has been grated. 

Mix in 1 cup of buttermilk and turn it into a dough.

Flatten the dough out to about 1 inch tall and cut out with a biscuit cutter (or the top of a glass). Dip it in flour between cuttings to avoid sticking.

Place the biscuits right next to each other (this is important) in a 9 x 12 baking pan. Bake at 450 degrees for 15 to 18 minutes, until golden brown on the top. 

Eat and enjoy.