From the cookbook magpie, these Cheddar Herb Biscuits are perfection with a bowl of steamy soup or stew.Magpie Cheddar Herb Biscuits

It was 12° went I left the house this morning for the airport. I’m on my way to Salt Lake City for a photography workshop/reunion and I am so excited about getting out of town for a few days. I get that going from really, really, cold to just really cold isn’t a lot of people’s idea of a good time, but I am thrilled about it. As much as I love living on the Cape, I can start to get a little shack wacky if I don’t get off Cape every now and again. January and February are hard months. Most things are closed and it is very quiet. I discovered last winter that the key to my sanity was a trip in the height of winter.

Last year I went to the GoPro Workshop hosted by Wendy and Tyler. I’ve been shooting professionally for almost 10 years now and went as an excuse to just get away, but I learned so much that weekend. It reminded me that no matter where you are, you can always learn new things and gain inspiration and knowledge from other people. (Not to mention I got my taco fix in San Diego. I ate Mexican food almost every meal.) I am so excited about the shoots we have planned and seeing friends that I made last year. I’m also going to see some blogger friends and let me just say, I can’t wait to give them a hug in real life.

I made these cheddar herb biscuits from the Mapgpie Cookbook (the pie bakery you need to try if you are ever in Philadelphia. If you are into pies, this is a great book – sweet and savory recipes.) a few weeks ago with Ava. These are easy enough to whip up right before dinner, it uses pantry items and goes perfectly with a steamy bowl of soup or stew.

Magpie Cheddar Herb Biscuits

Preheat oven to 425°. Line a baking sheet with parchment paper. Whisk together flour, baking powder, baking soda, sugar, salt, and spices.

Magpie Cheddar Herb Biscuits

Add the cheese and coat with flour.

Magpie Cheddar Herb Biscuits

Combine the milk and 8 Tablespoons melted butter in a bowl.

Magpie Cheddar Herb Biscuits

The butter will form clumps. (This is what you want. Promise.)

Magpie Cheddar Herb Biscuits

Add the milk mixture to the flour mixture.

Magpie Cheddar Herb Biscuits

Stir until the ingredients are incorporated and the batter pulls away from the sides of the bowl.

Magpie Cheddar Herb Biscuits

Use a large spoon or ice cream scoop and portion 8 biscuits onto the prepared baking sheets. Brush the tops with remaining butter.

Magpie Cheddar Herb Biscuits

Sprinkle sea salt and cracked pepper on the tops.

Magpie Cheddar Herb Biscuits

Bake for about 12 minutes, or until the tops are golden brown.

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Cheddar Herb Biscuits
 
From the cookbook magpie, these Cheddar Herb Biscuits are perfection with a bowl of steamy soup or stew.
Ingredients
  • 2 cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 Tablespoons sugar
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon granulated garlic
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon dried parsley
  • 1 cup grated sharp cheddar cheese
  • 1 cup cold whole milk
  • 10 Tablespoon unsalted butter, melted and cooled
  • flaky sea salt
Instructions
  1. Preheat oven to 425°. Line a baking sheet with parchment paper.
  2. Whisk together flour, baking powder, baking soda, sugar, salt, and spices. Add the cheese and coat with flour.
  3. Combine the milk and 8 Tablespoons butter in a bowl. The butter will form clumps. (This is what you want. Promise.) Add the milk mixture to the flour mixture.
  4. Stir until the ingredients are incorporated and the batter pulls away from the sides of the bowl. Use a large spoon or ice cream scoop and portion 8 biscuits onto the prepared baking sheets.
  5. Brush the tops with remaining butter. Sprinkle withsea salt and crack pepper on the tops.
  6. Bake for about 12 minutes, or until the tops are golden brown.
Notes
Store in an airtight container for up to 2 days, or freeze. Defrost and reheat in a low oven.