cheddar biscuits

you know what i love?

cheese.

my dad is from wisconsin. cheese mania flows through my veins. i don't think i've ever been to a family gathering where cheese wasn't present. we like cheese. cheese is a friend. if i have less than two varieties of cheese in my fridge, i tend to get panicky and anxious. there's sharp cheddar, cheddar, apple smoked cheddar, goat cheese, and mozzarella in there right now and it's still not nearly enough.

you know what else i love?

biscuits. really, any carb. but there's something about a good biscuit that just makes me all tingly.

these biscuits bring two of my favorite things together and add garlic butter to sweeten the deal. they're an at-home version of those hideously addictive biscuits at red lobster but with some fussing to make them special. they're dangerously easy to make and a definite must for anyone who also appreciates a good carb and cheese combination.

2 cups AP flour
1 tbsp baking powder
1/2 tsp salt
2/3 cup milk
1/3 cup vegetable oil
3/4 cup finely shredded sharp or extra sharp cheddar cheese
1 tsp lawry's seasoned salt

3/4 tablespoon garlic powder
half stick butter
dash paprika
dash dried parsley

makes twelve biscuits. adapted from the joy of cooking.

super professional sifting technique.

sift together dry ingredients. add milk, vegetable oil, and cheese. mix thoroughly until a shaggy dough forms. don't get precious about it - it's going to be ugly. let it be ugly.

it's fugly but it's got it where it counts.

drop by spoonfuls onto an ungreased baking sheet and bake at 425 degrees for twelve to fifteen minutes or until golden brown.

while the biscuits are baking, get going on the herb butter. first, the butter.

hey baby.

that is the best shade of yellow. shh. no. don't argue.

in goes the garlic powder.

aaaaaaaand the paprika.

mix in the parsley and bam. butter fit for drizzling.

oh hello.

check out those nooks and crannies. more nooks and crannies = more butter.

while biscuits are still hot, drizzle or brush on the herb butter. they're best warm but do not attempt to shove an entire biscuit in your mouth when they're fresh from the oven. it never ends well.

not that i know from experience or anything.