Meaghan Thornhill’s Garlic Cheddar Biscuits

“My cheddar biscuits are perfect as a quick snack before milking… They freeze well, so I bake a double batch to save time!” ~ Meaghan Thornhill

It is officially cold here and there is nothing more comforting than homemade biscuits, at least not to me. Add some cheddar and garlic? Pure winter comfort food. All thanks to the 2014 Milk Calendar filled with recipes from dairy farmers across Canada.

Honestly, I mean it. They included all the ingredients I would need to make Meaghan Thornill’s garlic cheddar biscuits. “I grew up a city girl, but luckily fell in love with Laughlin, a sixth-generation dairy farmers. Now I can’t imagine life without my cows.”

Do not have a copy? No problem. Go here to see if you can get it delivered to your area.

This year you have a whole range of different types of recipes and each one is made with at least one half cup of milk. There are also newly-developed recipes for cheese, cream and baking.

The Recipe

You will need: 2 cups flour, 2 tbsp baking powder, 1/2 tsp cream of tartar, 1/2 tsp sugar, 1/2 tsp salt, 1/2 cup cold cubed butter, 1 cup shredded cheese (old cheddar, marble or Monterey Jack), 1/3 cup chopped green onions, 1 cup milk, 2 tbsp melted butter and 1/4 tsp garlic powder.

Combine flour, baking powder, cream of tartar, sugar and salt. Use a pastry blender or two knives to cut in butter.

You want it to be crumbly.

Stir in the cheese and green onions.

Slowly add milk, stirring with a fork (OK, I used a spoon) until the batter is a soft-dough consistency.

Knead together a few times on a lightly floured surface until it holds together. Roll out until 3/4″ thickness. (I totally LOVE my new-to-me marble rolling pin BTW.)

Cut into squares or use a 3″ cookie cutter. I used a 2 3/4″ biscuit cutter. To get 12 biscuits I rerolled scraps.

I put them on parchment-lined baking pans and made sure there was an inch or two between them. I slathered them with the melted butter that I combined with the garlic powder.

I baked them in a preheated 450F oven for 15 minutes but you can go up to 20. Although you are supposed to bake them for 12 minutes, brush with remaining butter mixture and then finish baking. I had no butter left over so I just let them bake.

Foodie Results

Perfection! I mean it. These were not too dry but super tasty. I served them with dinner on Friday night and Reg (who is not a fan of biscuits) ate them up.

In fact I used them to make egg sandwiches along with our turkey sausage for weekend brunch and I was in foodie heaven. I give these biscuits five out of five wooden spoons. I can not imagine how you could improve upon them and I can understand why Meaghan makes a double batch. Ours were gone in no time.

Casseroles, soup, pancakes, pasta, smoothies… the 2014 Milk Calendar is going to keep me inspired all year.

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