There’s some differences between British and American words for foods. It’s easy to get used to the changes and say “rocket” instead of “arugula” or “courgette” vs “zucchini,” but the one I have a hard time with is biscuit. I just like cookie better. And recently my friend Sarah asked me to explain what “biscuit” means to me. So here’s what it means to me: it looks like a scone, but savory, buttery, and flakey; and it serves the same purpose as a Yorkshire pudding during Sunday lunch. [If you’re not familiar with Yorkshire pudding, it’s a bready-like (well, made from a batter) side that you use to sop up gravy, meat, and sides.]
But I do miss American biscuits. I’ve only been to KFC once since I moved here and I was pretty disappointed. First, the three piece chicken came in a bag. Not a little closed box, but a bag. Second, and most importantly, it didn’t come with a biscuit. Who doesn’t love a cheap, buttery, albeit slightly greasy, biscuit?! It’s the best. Anyway, I may have gone on a bit of rant at work, about biscuits.
Obviously after this conversation with Sarah, I was in the mood for biscuits. Luckily that same day Food 52 posted a picture of these cheddar garlic biscuits on their Instagram, and I knew I had to make them. Because biscuits are great, and then add cheese and it’s even better. I was most pleased by the gorgeous well defined layers in these biscuits. Look at the picture at the top, there are layers!
For me, the epitome of layers are the Pillsbury Grands Biscuits. I know you probably shouldn’t compare something homemade to something store bought, but those Pillsbury biscuits are so satisfying. They are so “buttery,” the layers peel away so easily, and opening the canister gives such a satisfying pop. What I’m trying to say in this roundabout way, is that these biscuits have really satisfying buttery (and slightly cheesy) layers the flake away. I loved it.
Before getting starting, I have a few tips for this recipe. First, don’t overwork the batter. If you play with it too much you’ll melt the butter and overwork the gluten and make them dense and not very light. Second, you can use milk, buttermilk, or crème fraîche. I used crème fraîche fresh because I couldn’t find buttermilk, and I wanted more flavor and richness. Use whatever you like best and can get your hands on. And finally, eat them on the day you make them. Then, if you can’t eat them all, let them cool completely. I found if you put them away while they are warm they sink a little and lose some of the airiness. If you do have day-old biscuits heat them in the microwave for 20 seconds to refresh and moisten them. Serve with butter for even better buttery-ness.
Adapted, just slightly, from Food 52.
Messy level: The batter is made in one bowl, which is great for dishes and an overall lack of mess. However, you are going to have to get your hands in there (AKA get your hands dirty!) to incorporate all the dry bits of the batter and to form and shape the biscuits.
- 2¾ cups flour
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 1 tablespoon baking powder
- 1 cup/226g cold butter, plus a little melted for brushing
- 1 cup grated sharp cheddar cheese
- 1 cup milk, or buttermilk, or crème fraîche
- Cut the butter into cubes. Put the butter in a bowl and put in the fridge until you need it. (It is important that your butter is cold!)
- Preheat oven to 425°F/220°C.
- Line two baking sheets with parchment paper.
- In a large bowl, whisk together the flour, salt, garlic powder, and baking powder.
- Cut in the cold butter using a two knives or a pastry cutter. [Note: cutting the butter means using a utensil to break the butter up into the flour into pea sized pieces]
- Add the in the cheddar cheese.
- Pour in the milk and use a fork to stir it all together. Stir until it is a shaggy dough.
- Once it is mostly mixed, use your hands to fold in any remaining dry bits. Fold over on itself until all incorporated. Try to use your hands as little as possible because their heat will melt the butter.
- Lightly flour your counter. Turn the dough out pat it into a 1 inch-thick disc. Using a 2½" circular cutter cut out circles.
- Place the circles onto the lined baking sheets.
- Brush the tops of the circles with melted butter.
- Bake for 10 to 12 minutes, or until the edges and cheesy bits get golden.
