Wednesday, January 21, 2015
Cheesy Garlic Butter and Angel Biscuits
OUR RESIDENT FIVE-YEAR-OLD, loves helping me in the kitchen. She especially likes baking. Because she was out of school Monday, for Martin Luther King Day, I thought it would be a perfect day to make a batch of Angel Biscuits. We were having a Tomato Soup for dinner and I thought the biscuits would be delicious with it.
Especially with the Cheesy Garlic Butter we made. My blogging friend Melynda, from Our Sunday Cafe, recently posted a recipe which originated in a now closed but once popular restaurant in Portland, Oregon. I adapted the recipe to our tastes.
We have eaten all the biscuits, but we still have some of the cheesy garlic butter. Tonight, we will be having some on French Bread.
Cheesy Garlic Butter
1 cup (2 sticks) salted butter
8 oz. extra sharp cheddar cheese, freshly grated
1 clove garlic, minced
1/4 tsp. (more to taste) cayenne pepper
Have cheese and butter at room temperature. Beat all ingredients with a mixer, beginning at low speed and increasing speed, until the mixture is light and fluffy.
2 1/2 cups all purpose flour
2 Tbsp. sugar
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup shortening
1 packet yeast, dissolved in 1/4 cup warm water
3/4 cup warm buttermilk
Combine all dry ingredients in a large bowl. Cut in shortening until the mixture resembles coarse crumbs. Add yeast mixture and buttermilk; stir to combine. Turn onto a floured surface and fold the dough over itself a few times until all is blended.
Roll out to 3/4 inch thickness, then cut into 2 1/2 inch biscuits. Place biscuits on a baking pan which has been spritzed with cooking spray. Cover and let rise for about 45 minutes.
Bake at 400 degrees for 15-20 minutes until done.
Note: Some cooks skip the rising step and put the biscuits directly into the oven after placing them in the pan. My grandfather could have done it that way, I don't know. I do know from experience, if you let yeast dough have plenty of time to rest and rise, you will be richly rewarded.