If you follow my column you will likely know that pizza is my favorite savory thing to eat! After pizza, my next favorite savory treats are biscuits; they are easy to make, and pretty much all of the ingredients will already be in your Sayulita pantry!
Since I normally stay away from wheat flour of any kind, I made these Cheesy Garlic Drop Biscuits and gave them to my vecino Matt to do a taste test for me. The answer back was that they were “FANTASTICO”! Thus, today I am sharing this fantastico recipe with you! I hope you enjoy!
INGREDIENTS FOR BISCUITS:
-2 cups organic wheat flour. (*In case you are new to my column I always remind you to only use organic flour if possible. Regular flour in North America is always heavily sprayed with a pesticide two weeks before harvest to help the kernels dry more quickly. This procedure has rapidly shown a large increase in the gluten intolerance level of many people these days.)
-2 teaspoons baking powder
-½ teaspoon baking soda
-½ teaspoon garlic powder
-1 teaspoon sugar
-¾ teaspoon salt
-1 & ½ cups freshly grated sharp cheddar cheese. (*I never use prepackaged shredded cheese as it is coated with a powdery substance called cellulose to prevent it from clumping. This also prevents cheese from melting properly.)
-1 cup buttermilk (*If you do not have buttermilk, it is simple to make! With 1 cup of milk add 1 Tablespoon of acid, such as lemon juice or white vinegar, and MIRA! You have buttermilk.)
-6 Tablespoons butter, melted
INGREDIENTS FOR TOPPINGS:
-3 Tablespoons butter, melted
-¼ teaspoon fresh or dried parsley
-½ teaspoon garlic powder
- Preheat the oven to 425 degrees, and line a baking sheet with parchment paper. (*I order pre-cut sheets of unbleached parchment paper through Amazon.)
- Whisk together in a large bowl the flour, baking powder, baking soda, garlic powder, sugar, and salt.
- Add the grated cheese and toss the cheese with the dry ingredients until the cheese is evenly coated.
- Add the buttermilk and the melted butter. (*Stir until just combined. DO NOT OVERMIX unless you want/like tough biscuits!)
- Drop about ¼ cup of the batter onto the prepared parchment paper/ lined sheet pan, spacing them about 1 & ½ ” apart. They will spread while baking.
- Bake for 10-14 minutes, or until your biscuits are golden.
- While the biscuits are baking, whisk together the topping ingredients.
- As soon as the biscuits are baked, remove from the oven and brush the tops evenly with the butter topping. Be sure to brush onto the biscuits while they are still hot.
- Serve warm, or at room temperature.
Yes! Matt was right-- these biscuits are “fantastico!” Thank you Matt!
After I went on a trip home during the time of Covid, my beloved Sayulita was calling my name, so I made a very yummy Jalapeño Popper Casserole when I returned to my pueblo. It was so very delicious, I will have to share the recipe with you in my next column. Stay tuned!
If you have any questions or comments you can always reach me through my Sayulita Life Web Page. I love to hear from you!
I have a favor to ask of you. Comments on my webpage are VERY helpful in letting people know how much you like a recipe. So, if you try my recipes and you feel so inclined, I would appreciate it if you could leave a comment. In these days of so many bloggers publishing recipes, readers are now accustomed to reading comments before they try a recipe. Thank you!
*Written by: Karina Schecter.