Quick and easy biscuits make a deliciously perfect side for any meal.
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 heaping tablespoon fresh thyme or chopped rosemary
- 1 cup shredded cheese (cheddar is best, but any variety will work)
- 1/2 cup unsalted butter, melted (one stick)
- 1 cup whole milk or buttermilk
Preheat oven to 425. Grease a baking sheet or line with parchment paper
In a large bowl, combine flour, baking powder, salt and thyme or rosemary. Add cheese and mix until coated with flour and evenly distributed. In a separate bowl, whisk together milk and butter. Add milk mixture all at once to flour mixture. Stir until just combined, but do not over-mix. Drop by spoonfuls on baking sheet. Bake for 13-15 minutes.
(Very slightly modified from From Which Things Grow)
12 servings (calculated at myfitnesspal.com) Calories: 200 Carbs: 17g Fat: 12g Protein: 6g Sodium: 279mg Sugar: 1g
These biscuits have quickly become a staple at our house. They are the perfect accompaniment for any meal – soup, chili, roast chicken. Really anything. I’ve even served them to guests (with positive reviews). There are usually a few leftover and the kids beg to eat them for breakfast. The Big One pouts when she finds out they’re all gone. They’ve replaced many of our other bread sides because they require no planning. There are definitely times when Mr. Ish is walking in the door, soup is simmering on the stove and I realize I forgot to complete the meal. Only 20 minutes later, I’ve got these biscuits on the table and the girls are arguing over who gets the “bigger one.”
Another positive to this recipe? If you only have frozen butter in the house (like I did the first time I made these), you can still make the biscuits. Most recipes I looked at require cold, but not frozen, butter. Like I said, no planning needed at all.