Yield:
20-25 Biscuits
Directions
Dry Ingredients:
1 Pound of AP Flour
1 Tbsp of Baking Powder
2 tsp of Salt
1 tsp of Onion Powder
1 tsp of Garlic Powder
1 tsp of Dried Parsley
¾ Cup of Shredded Sharp Cheddar Cheese
1 Tbsp of Baking Powder
2 tsp of Salt
1 tsp of Onion Powder
1 tsp of Garlic Powder
1 tsp of Dried Parsley
¾ Cup of Shredded Sharp Cheddar Cheese
Wet Ingredients:
1 Cup of Buttermilk
1/3 cup Vegetable or Olive Oil
Method of Production:
Stir with a spatula just until the dough readily leaves the sides of the bowl. Scoop the dough with a scoop and drop two inches apart on cookie sheet. Bake @ 400 for 10 to 12 minutes or until lightly golden brown on top. Liberally brush with melted butter.
From WHITESTONE COUNTRY INN
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