For someone who loves to bake, it’s amazing that I haven’t made a lot of different kind of bake goods.
I want to venture out of my comfort zone. I want to try something new. I want to start making signature dishes during holidays for my family and to have a list of recipes that can be my go-to for years to come. The only way I can do that is to thru trial and error.
Recently, I started making a list of things I want to bake just to change it up around here.
First up on the list was biscuits. I read the direction and it looked simple enough. I don’t know why I never made them before.
I made these for our Thanksgiving lunch party and everyone liked them. But the biscuits are also great on a chilly night served with a creamy soup and salad.
I looked at other recipes for biscuits and this version is lighter because it doesn’t used a lot of butter and instead of buttermilk, it uses low-fat milk instead.
Cheddar-Garlic Drop Biscuits
(recipe from Cooking Light cookbook)
- 9 ounces all-purpose flour (about 2 cups)
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese (I used Cabot brand)
- 1 1/2 tablespoons finely chopped fresh parsley, divided
- 1 cup 1% low-fat milk
- 3 tablespoons canola oil
- Cooking spray
- 1 1/2 tablespoons tub-style butter, melted
1. Preheat oven to 450 degrees
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients; stir with a whisk.
3. Drop dough by 2 heaping tablespoons 2 inches apart onto a baking sheet coated with cooking spray. Combine melted butter and remaining 1 1/2 teaspoons parsley. Brush mixture evenly over dough.
4. Bake at 450 degrees for 11 to 12 minutes or until lightly browned.
Yield: 15 servings (serving size: 1 biscuit)
Notes: For next time, I’m going to add fresh minced garlic to add more garlic flavor. We love garlic around here.
Mixing the ingredients.
Using flavored butter is an easy way to amp up the flavor or light biscuits. You can use whatever herbs and spices you like.
Before going into the oven. Using my Silpat baking mat helps keep their shape and prevents them from spreading too much while baking.
Chopped parsley fresh from my garden
A little crunchy on the outside…..
But soft and tender in the inside.
Do you have traditional recipes that you make during holidays?
Were they passed down from family or something you found or created yourself?