Just when I thought biscuits couldn't get more delicious, I discovered this recipe from Land o' Lakes. In a cornbread-like method, you melt butter in the pan and then dip strips of Cheddar-basil biscuit dough into the melted butter. The biscuits bake up into light, cheesy, buttery strips with a crunchy butter crust. —Posie (Harwood) Brien
2 1/4 cups
shredded Cheddar cheese (or another mild melting cheese)
chopped fresh basil (use less if you don't want so much herb flavor)
Add the butter to an 8-inch square baking dish. Put the dish into the oven while it preheats and remove it as soon as the butter melts.
Combine all the remaining ingredients, up to the milk, together in a bowl. Whisk together to mix.
Add the milk and stir using a fork until the dough just begins to come together. It should be moist but not too sticky.
Turn the dough out onto a lightly floured surface and turn it over onto itself a few times, folding and pressing it gently into a 12- x 6-inch rectangle.
Cut the dough crosswise into twelve 1-inch wide strips.
Fold each strip in half and arrange them in the pan, dipping each strip into the melted butter to fully coat it as you go. It helps to tip the pan as you do this, swirling to make sure the butter evenly coats the pan and dough.
Bake for about 25 minutes, or until lightly golden brown. Serve warm!