Friday, January 13, 2012

Cheddar Parmesan Biscuits

I made these biscuits last week as a last minute side with my mom's world famous chili, and they turned out phenomenal.  They pair so well with chili, especially on a cold winter night.  The butter mixture that you brush on them adds a little boost of flavor that really takes them over the top and incredibly flavorful.  They look very presentable too - definitely inviting - ...golden brown with little pieces of cheese showing that makes you just have to grab one!  They're slightly crusty on the inside, while buttery and moist on the inside. My mom says they are the best biscuits she's ever had, and has asked me to make them almost every night.  Now all she talks about is the most perfect meal: these biscuits, my lucky collard greens, and ribs.  Not gonna lie...that does sound like an amazing meal; talk about the ultimate comfort foods!  


  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons butter
  • 1 tablespoon dried minced onion
  • 1/2 cup shredded Parmesan cheese
  • 1 1/2 cups shredded sharp Cheddar cheese
  • 6 tablespoons buttermilk (or until the batter comes together)
  • 2 tablespoons butter, melted
  • 1/4 teaspoon garlic salt


  1. Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
  2. Whisk the flour, baking powder, baking soda, and salt together in a bowl. Cut the butter into the flour mixture until the mixture resembles course crumbs. Stir the onion, Parmesan cheese, and Cheddar cheese into the flour mixture. Pour the buttermilk into the bowl; stir until evenly combined. Drop by 1/4-cupfuls onto prepared baking sheet, about 2 inches apart.
  3. Bake in the preheated oven until the tops of the biscuits are lightly browned, 12 to 15 minutes. Combine melted butter and garlic salt in a small bowl, and brush on top of hot biscuits.  Serve warm.

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