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Cheddar Garlic Biscuits
Cheesy cheddar garlic drop biscuits that rival any major seafood chain's biscuits! Made from scratch. Control the ingredients, control the flavor.
- 2½ c. bread flour
- 1 tbsp. baking powder
- 1½ tsp. sugar
- ½ tsp. cream of tartar
- ½ tsp. salt
- ½ tsp. cayenne pepper
- ½ tsp. garlic powder
- 1 stick butter, softened
- 1½ c. sharp cheddar cheese, shredded
- ½ c. sour cream
- 1¼ c. milk
- 1 stick butter
- 1 tsp. garlic powder
- 1 tsp. parsley
- ¼ tsp. salt
- Put flour, baking powder, sugar, cream of tartar, salt, cayenne pepper, and garlic powder into a mixing bowl and stir until combined.
- Add the softened butter and cut into flour mixture with a pastry blender, two forks, or your hands. Leave some lumps!
- Add in sour cream, cheddar cheese, and milk. Stir until the dry ingredients are moistened. Don't overmix!
- Melt 1 stick of butter and add 1 tsp garlic powder, parsley, and salt. Place spoonfuls of dough mixture onto a prepped baking sheet with sides. Spoon ½ of melted butter mixture over biscuits.
- Bake at 450 degrees for 18-20 minutes. Pull them out when the biscuits are golden brown. Spoon the rest of the butter mixture over the baked biscuits.
Chicken Broccoli Cheddar Pocket
This is essentially a homemade hot pocket freshly baked from your own oven, and filled with chicken, broccoli, cheddar cheese, alfredo sauce and cream cheese.
- Approx. 4 cups bread dough (homemade or store bought)
- 2 large chicken breasts
- 2 c. steamed broccoli
- 1 - 2 oz. cream cheese
- ¼ - ½ c. alfredo sauce
- 1 - 2 c. cheddar cheese
- various seasonings
- ½ c. olive oil
- Season and bake chicken breasts in a 350 degree oven until no longer pink in center. Dice chicken and set aside.
- Roll out a handful of bread dough into a ¼ inch thick rectangle. Spread 1-2 tsp of softened cream cheese over dough. Add 1-2 Tbsp of alfredo sauce over the cream cheese. Top with ½ cup diced chicken, ¼ cup steamed chopped broccoli, and ¼ - ⅓ cup cheddar cheese.
- Fold up ends of dough over the filling mixture. Fold other ends up and over and seal seams shut using a bit of water if necessary.
- Using a pastry brush, lightly brush the tops of the pockets with a mixture of olive oil, garlic powder, parsley, and salt.
- Place seam side down on a prepped baking sheet, cut a small steam vent in the top, and let rise for about 30 minutes in a warm, draft-free place.
- Bake at 400 degrees until golden brown, about 20-25 minutes. Brush with oil mixture again after baking if desired.
I like to bake my chicken on wire racks on a cookie sheet. I find they cook more evenly, and keeping them out of their own liquid makes the breast more appealing overall. It won’t hurt to cook them directly on a baking sheet though.