2019-07-01_Taste_of_the_South_Special_Issues

13 FALL BAKING

Cheddar-Herb

Biscuits

MAKES ABOUT 18

These tender biscuits are layered

with melted cheese and herbs.

6 cups all-purpose flour

2 tablespoons baking powder

2 teaspoons kosher salt

1 teaspoon baking soda

1 cup cold unsalted

butter, cubed

3½ cups heavy whipping

cream, divided

¼ cup unsalted butter,

melted

1½ cups shredded white

Cheddar cheese, divided

2 tablespoons chopped

fresh parsley

2 tablespoons chopped

fresh chives

2 tablespoons chopped

fresh rosemary

1. Preheat oven to 450°. Line
   2 large rimmed baking sheets
   with parchment paper.


2. In a large bowl, whisk together
   flour, baking powder, salt, and
   baking soda. Using a pastry
   blender, cut in cold butter until
   mixture is crumbly. Make a well
   in center of flour mixture; add
   3¼ cups cream. Using a fork, stir
   until a dough begins to form.


3. Turn out dough onto a lightly
   floured surface, and gently knead
   until a dough forms. Roll dough
   to ½-inch thickness. Brush with
   melted butter. Sprinkle with
   1 cup cheese, parsley, chives, and
   rosemary; pat gently into dough.
   Fold dough into thirds, like a letter.
   Roll to ¾-inch thickness. Cut into
   3-inch squares. Place on prepared
   pans. Brush with remaining ¼ cup
   cream, and sprinkle with remaining
   ½ cup cheese.


4. Bake until golden brown,
   15 to 18 minutes. Serve warm.

TO MAKE AHEAD

Prepare recipe through

step 3. Freeze biscuits

until solid, about 6 hours.

Transfer to a resealable

plastic bag, and freeze for

up to 1 month. Place frozen

biscuits at least 1 inch apart

on prepared pans. Bake

at 450° until light golden

brown, 15 to 20 minutes.