Easy Garlic Cheddar Biscuits - Fresh Milled Flour
These Easy Garlic Cheddar Biscuits Made With Fresh Milled Flour come together so quickly! In under 30 minutes you can have a delicious flavorful side dish to any dinner made with fresh milled flour. Sometimes we don't have time to make yeast bread or rolls, and need something quick in a pinch. This is the perfect recipe for those days! Also, because they are a drop biscuit style, there is no floured surface or rolling out necessary, just drop them into your preheated cast iron, or on a baking sheet, and in about 12 minutes, done!
Ingredients
Ingredients For Biscuit Dough
- 2.5 cups Fresh milled soft white wheat flour 300g I milled about 1.5 cups of soft white wheat berries to get this
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp sugar
- 1 tsp garlic salt
- 1 cup shredded cheddar cheese 4oz
- 1 TBSP Vinegar
- 1 cup milk 240g I mix the milk & vinegar to make a buttermilk substitute, you can use buttermilk if you prefer
- 1/2 cup melted butter 120g
Ingredients For Topping
- 2 TBSP melted butter 28g
- 1/2 tsp garlic powder
- 1/4 tsp parsley (fresh, freeze-dried, or dried is fine)
Instructions
- Firstly, mill the flour.
- In a small bowl, measure 1 TBSP vinegar, and then add that to 1 cup of milk. Set aside, it will curdle. (If you want to use buttermilk instead, that is a good option.)
- Preheat oven to 450*F with Cast Iron Skillet inside.
- In a large bowl, mix flour, baking powder, baking soda, sugar, shredded cheese and garlic salt. Stir to combine.
- In a microwave safe bowl, melt butter for the dough, and then pour it into the milk mixture, and stir. Set bowl aside for when you need to melt butter again for the topping.
- Then, add the milk and butter mixture to the flour mixture. Mix until a dough has formed, it should be very sticky at this point. Make sure there is no dry flour left.
- Once oven is preheated, it is time to drop the biscuits in the preheated cast iron skillet. Be careful it will be very Hot! Using an ice cream scoop, scoop the biscuit dough right onto the hot cast iron skillet.
- Bake for 12 minutes, they should be golden brown on the top.
- While biscuits are baking, melt the butter for the toppings, and add the garlic powder, and parsley. Brush the tops of the biscuits with this mixture as they come out of the oven. These are best served hot!
Notes
These drop biscuits are made to eat while hot and fresh, they can dry out if left overnight, so if they aren't all gone the first day, I recommend freezing them. To freeze these garlic cheddar biscuits, let them cool completely then put them in a freezer safe container the same day you bake them. Then reheat in the microwave or oven until heated through.