Last year I was challenged to recreate a holiday recipe from the issue of Better Homes and Gardens Magazine pictured below. The issue was loaded with wonderful holiday crafting, DIY and recipe ideas. So I saved it to browse during the holiday and inspire me to make something…
I could hardly decide what to make. I finally settled on the and a minty Candy Cane Trifles on page 133 and the cheesy Double-Cheddar Holiday Biscuits on page 144. HIMself loves to nibble and these biscuits are just the thing to enjoy as a holiday late night snack!!!
I love finding recipes in magazines and then making them my own. The entire back section of this issue of BHG is filled with delightful and yummy food creations. I will probably cook my way through several of them over the holidays. There are several triffles to try, each with a unique ingredient and they always display beautifully…so they are a hit at any gathering! See the one I made here.
HIMself loves biscuits and these are melt in your mouth delicious!!! I have always loved the cheesy biscuits at a restaurant n Atlanta. These come very close to the ones I remember so fondly. Enjoy them…
Double-Cheddar Holiday Biscuits
- 5 cups unbleached all-purpose flour, sifted before measuring
- 1 Tbsp. plus 1 tsp. baking powder
- 2 1/2 tsp. kosher salt
- 1 tsp. granulated sugar
- 1/8 tsp. cayenne pepper
- 4 oz. shredded extra-sharp white cheddar cheese, room temperature (about 1 cup)
- 4 oz. shredded sharp orange cheddar cheese, room temperature (about 1 cup)
- 6 Tbsp. cold unsalted butter, cut in 1/2-inch pieces
- 2 cups heavy cream
- 1/4 cup buttermilk
1. Position a rack in the center of the oven. Preheat oven to 425°F. Line a baking sheet with foil. In a large mixing bowl whisk together the flour, baking powder, salt, sugar, and cayenne. Add shredded cheeses, then work in well with your fingers. Add the cold butter. Quickly rub butter into flour mixture with fingers until mixture resembles the texture of oatmeal with some large marble-size pieces.
2. Stir in the heavy cream; add buttermilk and stir just until absorbed. Dough will be chunky and dry at this point. Turn dough out onto a lightly floured board. Using your hand, press and kneed into a cohesive dough. (This will take a bit of pressure. Fear not, this is a sturdy, forgiving dough, not a fluffy light one.)
3. Roll dough to 1/2-inch thickness. With a fork dipped in flour, prick evenly spaced holes all over the dough. Stamp out 2 1/2-inch rounds, and place about 1/2 inch apart on lined baking sheet. Gather dough pieces, re-roll, cut out, and place on baking sheet. (At this stage the biscuits can be lightly covered and refrigerated for 1 hour before baking.)
4. Bake biscuits for 16 to 18 minutes, until well browned, rotating pan if needed to ensure even browning. Cool slightly before serving. (To reheat biscuits, warm them at 350°F for 3 to 5 minutes.)
Storage Tip Store baked biscuits at room temperature up to 3 days or freeze them up to 1 month. Remove biscuits from freezer and thaw at room temperature. Reheat for 3 to 5 minutes at 350°F.
Homemade Baking Powder In a small bowl combine 1/4 cup cream of tartar and 2 tablespoons baking soda. Sift together 3 times. Transfer to a clean tight-sealing jar. Store at room temperature, away from sunlight, up to 6 weeks.
Calories 197, Total Fat (g)12, Sodium (mg)259