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Garlic Cheddar Biscuits

The science behind bread is very interesting. In order to make bread rise you need bubbles. To create these bubbles and make a soft light bread, there are two options.

First, you can use yeast which ferments the natural sugars in flour into alcohol and carbon dioxide. This will also create a unique flavor which in the case of biscuits is undesirable.

The second option, which we will use in this recipe, is a leavening agent called baking powder. Baking powder is a combination of acid (sodium aluminum sulfate and mono calcium phosphate) and a base or alkaline chemical (sodium bicarbonate AKA-baking soda). When the acid and base react with the liquid in the biscuit mix, they create carbon dioxide bubbles which will make the dough rise.

I have been working on perfecting the biscuit recipe for years. I have finally figured it out. It is not a technically difficult recipe and only requires basic ingredients. You will not be disappointed!


2 cups of all purpose white flour
1 Tbsp of salt
2 tsp of baking powder
2 Tbsp of cold butter
1 cup of buttermilk
1 cup of shredded cheese (cheddar or combination)
1 Tbsp of garlic

1. Preheat oven to 425 degrees F.

2. Mix flour, baking powder, salt and cold butter by hand until a gritty texture is achieved.



3. Add buttermilk and mix until barely combined.



4. Add cheese and garlic and mix again until evenly dispersed.



5. Form into 8 large biscuits and place on a silicone mat or parchment paper.


6. Spray top of biscuits with oil or brush with more melted butter.

6. Bake at 425 degrees F for 20 minutes.


7. Let cool for at least 10 minutes before serving (if you can wait that long).

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