CHEDDAR AND GARLIC DROP BISCUITS

12 Biscuits

2 1/4 Cups All Purpose Flour
2 Tablespoons Baking Powder
1/2 Teaspoon Baking Soda
2 Tablespoons Garlic Salt

Place in large bowl.

2 Tablespoons plus 1 Teaspoon Butter

Add. Blend with pastry knife until mixture resembles coarse crumbs.

1 1/4 Cups Buttermilk
4 Ounces Shredded Cheddar Cheese

Mix just until blended. Do not overmix. Mixture will be more like a stiff batter than a dough.
Drop by 1/4 Cup measure or heaping tablespoons onto lightly oiled baking sheet. Bake at
450•F. for 10-12 minutes or until brown and bottom and golden brown on top.

5 Tablespoons Melted Butter
2 Tablespoons Garlic Salt
2 1/2 Teaspoons Dry Parsley Flakes

Make while biscuits are baking. Brush generously over hot biscuits as they come from the
oven.

This recipe compliments of Kansas State University Dining Services

This home-sized recipe was used in the Dining Services test kitchen to develop a standardized recipe and may not produce the exact product we serve. We provide the home-sized recipe because all ingredient measures for our quantity recipes are expressed in weights to four decimal places, making them hard to produce in home kitchens with home-sized measuring equipment. Quantity production procedures and equipment needs may also be difficult to accommodate in a home kitchen.


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