|The crunchy bottom crust!|
MAKE extras!!! These are great at any meal and freeze well!! Pop them in your toaster to reheat! Also, the key is using a good quality, sharp cheddar cheese. Don’t buy the pre-shredded stuff. Read the list of ingredients, there is more than cheese in the bag!! ;-( Also, if using heavy whipping cream, be sure it doesn’t contain carrageenan. And for sour cream, the only ingredient should be cream. If you can get cultured sour cream, even better!
This biscuit is not for those avoiding dairy. The more dairy I added, the better the biscuits tasted! lol Be sure to finish them with a pat of butter and a sprinkle of parsley. Delicious and B-E-A-UTIFUL!! I started using parchment paper when baking these biscuits because it was an easier clean up but you won’t have the golden brown bottoms. It is up to you. Either way, they will taste wonderful. If you don’t use parchment paper, you will just need to use a sturdy spatula to remove the biscuits. SIZE doesn’t matter when making these biscuits. I usually do make the medium size biscuits using this MEDIUM scoop. Or you can use a small scoop to make more biscuits. The small biscuits would be great for a party, sliced and stuffed with meat and cheese! I have used these as hamburger buns or for an egg and cheese biscuit! Just give these babies a try!
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