I mean, they look okay (despite some truly lackluster photography on my part). My husband said they were good but I found these biscuits dry and bland.
I won’t link directly to the recipe I adapted from (for fear of starting an intermural food blog smackdown), but it went something like this:
- - 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon dried herbs
- 4 tablespoons butter
- 1 cup of shredded cheese
- 1/2 cup sour cream
- 1/2 cup milk
Combine flour and baking powder; cut in remaining ingredients.
Mix and drop by teaspoonfuls on greased baking sheet.
Bake at 450 degrees for 12 – 15 minutes.
Having learned my lesson from the last time I made biscuits, I did my best to handle these as little as possible. I made the dough in the food processor, patted them out gently and cut them into circles with a drinking glass. The dough felt pretty moist from the cheese and sour cream, which is why I’m so baffled as to how they came out so dry. And damn, were these bland. There was a hint of cheese to them, but nothing nearly like what I expected.
So where did this go wrong? Did I screw it up somehow or was the recipe flawed to begin with? Or both?
“… drop by teaspoonfuls on greased baking sheet”? Is that accurate? Are these meant to be mini-biscuits? A teaspoon wouldn’t yield a very big biscuit. So if you made these larger did you have to bake them longer which may have made them dry? Either way, four tablespoons of butter is only a quarter cup which doesn’t seem like near enough for two cups of flour, even with the other fat/liquid additions.
Hi Kristen,
Give these ones a go next time:
http://homesicktexan.blogspot.com/2007/04/everythings-better-with-biscuits.html