If I don’t have fresh garlic on hand, I can’t cook. So it’s natural that I think that all it takes to make a dinner biscuit is to brush it with garlic butter. And it seems most everyone agrees.
For this biscuit, I tossed in a terrific Italian seasoning blend, but I often use a mixture of fresh herbs from my garden. If you’re using fresh herbs, use any combination you like. Try thyme, rosemary, and chives, chopped fine.
FOR THE BISCUITS
2 cups soft wheat self-rising flour
4 tablespoons unsalted butter, cut into 1/2-inch chunks and chilled for 15 minutes
1 cup shredded cheddar cheese
1 tablespoon good-quality Italian seasoning or 3 tablespoons fresh herbs
3/4 cup whole milk, plus more if needed
FOR THE GARLIC BUTTER
4 tablespoons unsalted butter
1 clove garlic, minced
2 tablespoons finely chopped parsley
Salt to taste
Preheat the oven to 450°. Use a nonstick cake pan or baking sheet.
Measure the flour into a large mixing bowl. Add the cold chunks of butter and toss them in the flour to coat. Using a pastry blender or your fingertips, break up the chunks until they’re about the size of peas.
Stir in the cheese and Italian seasoning or fresh herbs.
Make a well in the center and pour in the milk. Starting at the sides of the bowl, use a spatula or wooden spoon to toss the flour over the milk. Continue to work in the flour from the sides of the bowl, just until the dough comes together.
If the dough starts to pull away from the sides of the bowl and sticks to your fingers, you have the right amount of milk. If there are dry spots and the dough isn’t sticky when you touch it, add more milk.
Using an ice cream scoop or heaping tablespoon, drop the biscuits onto the cake pan or baking sheet. Since these biscuits are crisp, drop each scoop about 1/2 inch apart.
Bake the biscuits in the center of the oven until they’re light golden brown, 8–10 minutes.
To make the garlic butter, melt the butter in a small sauté pan. Stir in the garlic and cook for about 30 seconds. Add the parsley and salt to taste. Brush the tops of the biscuits with garlic butter.