Garlic Biscuits

These biscuits are great. I had one guy tell me they were so good, that if my wife ever dies, he would marry me. I told him if my wife ever dies, I will stay single. I figure if a guy wants to marry me over biscuits, then, Russ buddy, here is a way to get a date. HA HA

Anyway, here is the recipe.

1 pound 15 ounces cake flour
1 Tablespoon baking powder
1 Tablespoon each, salt and sugar
1 pound cold butter
3 Tablespoons dried parsley
3 Tablespoons granulated garlic
10 ounces shredded cheddar cheese
or your favorite shredded cheese.
2 cups buttermilk

Mix all the dry ingredients, then blend in the butter by hand, mixer, or pastry cutter. Mix the cheese in after you have blended in the butter to about the size of peas. Add the buttermilk and mix just until mixed. The dough might even be a little dry, and that's fine. Do not add more milk. If the mix is a little dry, it will turn out really good and flaky. If you add more milk because you don't want a little dry spot, then they will be good, but not as good.



You can roll them out and cut squares, that way there will be no re-rolling or you can do a spoon-drop method, or use an ice cream scoop or biscuit cutter. If you cannot get cake flour, then all-purpose will work just fine. Cake flour has less protein so the biscuit will be flakier.



Use parchment paper or Silpat on a baking sheet. Bake at 375 degrees for 20-25 minutes, depending on how thick your biscuits are. These are very good.

Rosemary Flat Bread

18 oz (3cups) semolina flour
13 1/2oz (3 cups) flour
2 teaspoons kosher salt
3 Tablespoons chopped fresh rosemary
1 2/3 cups water
1/2 cup olive oil.


Mix the dry ingredients with the rosemary, then add the water and oil, and mix by hand to form a smooth dough. Knead about 2 minutes. Do not over mix. Wrap in plastic and let rest about 1 hour.

Cut dough balls about 2oz each, and roll cracker thin. Bake on a baking stone at 475 degrees F until golden brown. Remove from oven, brush with olive oil, and sprinkle with salt.

I like mine with more rosemary, so you can increase or decrease rosemary to taste.

If you do not have a baking stone, take a metal sheet pan and turn it upside down, and bake it that way. If you want to change it up, you can add a mix of herbs, like rosemary and basil, maybe some sun-dried tomatoes, or whatever you want. Enjoy!
Rick b