Cheddar and Parsley Biscuits

I made these delicious biscuits last weekend. I was flipping through a William's Sonoma baking book that I got from Chad's aunt for Christmas, and it just stood out to me. It really didn't take long at all (maybe 30-40 minutes start to finish), and was very simple to assemble. I modified the original recipe by using parsley instead of the recommended chives. I really think the original recipe could be modified a bunch of different ways to accommodate your taste.

I don't have a biscuit cutter (which with all the gadgets I do have makes me wonder why I don't own this) so I used a glass to cut the 3 inch circles.

I made some turkey sausage patties, and we enjoyed a cheddar parsley biscuit sandwich. Very yummy!

Cheddar Parsley Biscuits

(adapted from William Sonoma's Food Made Fast)

2 Cups All purpose Flour

2 1/2 tsp. baking powder

1/2 tsp. kosher salt

1/2 cup cheddar cheese (or use your favorite)

1/4 cup chopped fresh parsley (or chives, or other herbs)

6 Tbs. unsalted butter cut into cubes

3/4 Cup milk (I used 2%)

Preheat oven to 425 degrees and line a baking sheet with parchment paper.

In a large bowl, stir together the flour, baking powder, salt cheese and parsley. Use a pastry blender or 2 knives and cut in the butter cubes. Mix until coarse crumbs form (the size of peas). Add milk and stir until evenly moistened and uniform.

Lightly flour a work surface and turn out the dough. Knead a few times and shape into a ball. Pat it into a circle about 3/4 of an inch thick. Using a 3 inch biscuit cutter (or glass like I used) cut out as many biscuits as you can.

Take the scraps and form another ball and pat to 3/4 inches thick, repeat the cutting, using as many as the scraps as you can. This should give you about 12 biscuits.

Put biscuits on baking sheet about 1 inch apart, and bake for 15-18 minutes, or until they are golden. Let cool slightly and EAT!