I just got through making these biscuits. Like some others, I used 2-tsp baking powder and 1 tsp baking soda, and I subbed butter for shortening, as well as the buttermilk powder, but used 2% milk instead of water. I also added 4-T cheddar cheese powder, 1-T of garlic powder, and 1-T minced garlic, and a cup of shredded Mexican blend cheese. When I cut in the butter, I didn't think the amount of butter called for was enough for the flour mixture, but did not increase it this time. It did take a bit more milk than called for. I just patted out the dough and cut the biscuits without kneading or rolling. It made 15 large biscuits. I then put them in the fridge on a cookie sheet for about 6 hourss to let the flavors of cheese and garlic to meld, then baked for dinner. OMG! These were sooo good! I warn you, if you follow my changes, you can really taste the garlic, but we loved them! I didn't think they rose to be any bigger than any other biscuits though.
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I just got through making these biscuits. Like some others, I used 2-tsp baking powder and 1...