Phyllis Stokes Biscuit Recipe! Butter Biscuits #biscuits #buttermilkbiscuits #phyllisstokes #cooking
This is a very easy and Delicious biscuits.. Light and fluffy! If you added a little cheddar cheese a little dried parsley and cook them... when they come out of the oven dip them in a little melted butter with a little garlic and salt or garlic salt, it would taste just like the Red Lobster cheddar bay biscuits!!
Cheddar Biscuits
Garlic Cheddar Biscuits
2 Cups All Purpose Flour
1 Tbs Baking Powder
1 Tbs sugar
1 Ts Salt
1 Ts Garlic Powder
1/3 Cup Shortening
2 Tbs Butter
1 1/2 Cups of cheddar cheese (shredded)
1 Cup Buttermilk
FOR BUTTER TOPPING
1/2 Cup Butter
1 Ts Garlic Powder
1 Tbs Parsley
In a medium bowl mix flour, baking powder, sugar, salt, garlic powder and parsley together. Add shortening and butter. Mix it up until the consistency looks like corn meal. Add buttermilk and mix. DO NOT OVER MIX! Grease your baking sheet with butter or cooking spray. Take medium ice cream scoop and scoop out batter onto baking sheet about an inch apart. Bake on 375 degrees for 25 to 30 minutes or until golden brown. Melt butter then add garlic powder and parsley mix this up. Brush the melted butter over the top of the biscuits as soon as they come out of the oven. enjoy!!!! Just a little note oven temps may vary depending on the oven. Hope you enjoy this recipe.
Fluffy Garlic Butter Biscuits
No Rolling No Kneading Fluffy, Garlic Butter Biscuits made in One Bowl. RECIPE: Hi Guys, today I’ll show you How to Make the Easiest and Fastest Garlic Butter Biscuits you’ve ever made. There’s no rolling out dough, everything can be mixed in one bowl.
First heat your oven to 400 degrees Fahrenheit or 205 degrees Celsius. To a bowl, add all purpose flour. In this little bowl, I have salt, sugar, baking powder, baking soda and garlic powder. Add that to the flour, whisk it and set aside. For the liquid, I’m using buttermilk, if you can’t get buttermilk, pour milk into a cup and add a splash of vinegar. Let it sit for 10 minutes and that’s a good substitute for buttermilk. This is very cold butter that I just took out of the fridge. Cut it into small pieces like this, thinner than cubes. Put the butter into the flour and rub the pieces into the flour with your fingers. There should be pieces of butter left, it shouldn’t be completely incorporated. This takes a minute and a half. Now add the buttermilk and mix with a fork. I’ll add a little bit more. Use a spoon or your hands to mix in any flour on the bottom. That took just a minute. So you can make this dough in under 3 minutes. To bake the biscuits, I’m using a cast iron pan. You can use any baking pan. I’ll grease the bottom with butter. Use an ice cream scoop so the biscuits are the same size. I’ve scooped 9 medium size biscuits. Last time, I made 7 heaping scoops and the biscuits were large so you can do either. Any leftover dough, just pinch off and put on top. Now, they’re ready to go in the heated oven. Cook for 13 to 15 minutes depending on your oven. Whatever pan you’re using, make sure the biscuits are closer together so they’ll have soft sides. While the biscuits are baking, make the garlic butter. All we need is butter, finely chopped garlic and flat leaf parsley. You can substitute dried parsley if you don’t have fresh. Heat up a small pan, on low heat, melt butter, add the garlic and cook for 5 to 7 minutes until the garlic is soft and just about to turn golden. Make sure to keep the heat on low or the garlic will burn. While the garlic is cooking, chop the parsley. Now the garlic is cooked and just about to turn color. Add the parsley and mix. Taste and add salt if you used unsalted butter.
The biscuits are done. The tops have turned a few golden spots. I didn’t brush any butter on them before baking so they’re light in color and this is how they should look. Now, brush the garlic butter mixture all over the biscuits. So soft and fluffy. The garlic butter smell is just too much. I have to eat one right away. These are best served hot out of the oven. By the way, this cast iron pan will hold heat for a while so if you’re cooking something else and it’s not ready, leave these in the pan off the heat and they’ll stay warm. You can even serve the biscuits right from this pan, it looks really pretty like a flower. The bottom is the perfect golden color. I’m squeezing it so you can see how fluffy it is. They’re so buttery and garlicky without being heavy.
The dough came together in 3 minutes in one bowl, no rolling, no messy counters and less than 15 minutes in the oven. You absolutely have to make this, it looks impressive, like you spent a long time baking but you really didn’t. My family requests these over and over again and I hope you enjoy these as well.
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Fluffy Parsley Biscuits from Scratch- Easy recipe to make with kids
Fluffy Parsley Biscuits Ingredients
- 1 large egg - 1/2 cup plain yogurt or buttermilk
- 1/2 cup vegetable oil
- 1 package baking powder (7 gr, 1 tbs)
- 1 cup diced parsley
- 2 cups of all-purpose flour
180 C for 30 minutes into oven
#biscuits #bread #fluffy #crunchy
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Easy Chicken Soup Recipe // Garlic Herb Parmesan Buttermilk Biscuits // Cheap Budget Meal 2022
In this video, I share one of my go-to soup recipes. I use the term recipe loosely, as I tend to estimate all of the ingredient amounts. However, for your convenience, I will put some measurements with a recipe below. The basic biscuit recipe is not my own so I'll put a link to that below as well. However, I did tweak it a bit to better pair it with the chicken soup I served it with. And, boy, was this dinner delicious!
Chicken Soup Recipe:
1lb to 1.5lb chicken breast
1 to 2 TBSP olive oil and butter
1/2 really large onion
large bell pepper chopped
5 to 6 large carrots sliced or diced
9 to 11 small to medium potatoes
2-2.5 cup chicken broth
oregano, thyme, marjoram, rosemary (1TBSP each or to taste)
sage (1 tsp)
minced garlic (about 5-6 cloves minced)
salt and pepper to taste
dried parsley ( a handful to finish the soup after it's done cooking)
Biscuit Recipe:
My Tweaks:
Substituted 1 cup kefir and 1 cup heavy whipping cream for buttermilk
Added oregano, thyme and parmesan cheese (about 1/2 cup)
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