Garlic Cheese Quick Bread
Total TimePrep: 15 min. Bake: 55 min. + cooling
THIS RECIPE ALSO MAKES 16 BEAUTIFUL AND DELICIOUS TASTING BISCUITS! You won't have to slave over waiting for dough and rise. Well, I am back again...I just recently wrote a raving review of how I used this recipe to make spoon drop garlic cheddar biscuits instead of a loaf of bread. I have tried many breakfast biscuit recipes over the years - like 40 years of cooking - and this one made a 10 star ********** biscuit. This morning, I decided to make breakfast biscuits using some of the ingredients. I did not use the cheddar cheese or the garlic since we were having poached eggs and sausage with these biscuits, and I wanted a plain biscuit. I even used 2% milk. I did have to add a little more of the self-rising flour to the sticky dough mix, and then I placed the dough on a floured silicone mat. I hand pressed the dough gently into a circle until it was about 1/2 inch thick. (NOTE: DO NOT HANDLE THE DOUGH TOO MUCH - YOU WANT IT TO BE TENDER BISCUITS - GENTLY FOLD AND ADD ONLY AS MUCH FLOUR AS YOU NEED TO KEEP IT FROM STICKING TO YOUR MAT.) I cut the dough into circles using a SMALL empty tin can with both ends cut off. (You can use any size can or cutter, but it will adjust your number of cut biscuits and cooking time. DO NOT TWIST THE CAN WHILE CUTTING THE DOUGH. PUSH DOWN AND PULL IT OUT. TWISTING WILL CAUSE THEM NOT TO RISE AS HIGH.) Using TWO large aluminum (disposable) pie pans that I had sprayed lightly with cooking spray, I placed the biscuits so that they were touching each other in a circle and then I added one in the middle. Letting them touch each other will also allow them to rise higher. I let them rest in the pans for about 10 minutes, and then I placed them in a preheated 350 degree oven. I let them bake until lightly browned for about 20 minutes. Now granted, this recipe was my first attempt at doing it, but there was absolutely nothing wrong with the outcome. They looked beautiful, had risen very nicely and tasted awesome. For a quick, but awesome biscuit, there will be no other recipe for me to use.
Made good croutons...but i didnt care for the texture.
I took into account the comments and did double the garlic, almost doubled the cheese, and added about 2 t salt. I also decided to do them in a muffin pan. They cooked for about 25 minutes ad came out beautifully. This will be a new go to. So quick and easy!
I made this recipe with gluten-free flour and added a tsp of Italian Seasoning, and was pleased with the results.
I will make this recipe again because it's a good jumping off point. The problem is that it's very bland. Next time I make it, I will double the garlic and cheese and will be adding at least 2 tsp of salt. I think it's a little heavy on the sugar too but it cooked up nicely and had a good bread texture. I will try it again.
This bread is delicious! So easy to prepare and it great warm or cold! Love it! rate it 5 out of 5! This recipe is definitely a keeper!Maria
I made this for Christmas dinner - it was a success! My son said it was delicious warmed over the next day. Easy to make.talb