Oh, what's that? You don't need anotherbiscuitrecipe? Stop that. Take it back. You won't protest the addition of this biscuit recipe to your alreadycrowdedcollection—because your mouth will be full of a buttery, flaky, garlicky biscuit that's oozing with cheddar.
And even if you haven't baked many biscuits before, this is a very good place to start. It's far from ordinary, packed as it is with garlic powder and cheese, but it's also extremely simple to make and takes about 20 minutes once you get the recipe down.
I found it on the back of the Davis Baking Powder can, and I've adapted it only slightly. The original recipe calls for shortening, which I switched to butter. I prefer using only butter in biscuits: It gives them a richer flavor and a flakier texture.
Keep in mind that butter is more difficult to work with—if you don't start with very cold ingredients and take caution not to overwork the dough, it will warm up and make the biscuits leaden and dense. A light, gentle touch is key!
You can use regular milk or buttermilk for the liquid. I used regular milk, because cheese and garlic are the predominant flavors. The light tang that comes from using buttermilk is more evident in plain biscuits.
These biscuits smell so incredibly good that you won't want to leave your kitchen while they're baking. The garlic powder isn't overpowering, but it does make these more interesting than any other cheese biscuit I've tasted (and I've tasted more than my fair share).
I can't imagine something more perfect to bring to a picnic, or dinner party, or really any gathering where you're trying to win friends and lovers and hearts and minds.