These biscuits are so incredibly easy, and a perfect make-ahead side. They are fancy enough for your holiday entertaining or special occasions, but quick enough for any time. Because all the ingredients get tossed in a baking pan and cook in one sheet, they can be covered and kept for several days.
In this recipe, we use freshly-grated Gruyère and Tuscan Table Blend for a bold herbaceous flavor, but you can easily swap those combinations to better accompany your meal.
A few other ideas:
Cheddar with Garlic Pepper Sage
Goat Cheese and Angry Lemon Basil
Pepper Jack and Pronto! Salsa Starter
Romano and Chimi-Hurri
Ingredients:
2 tbsps melted butter, for brushing
½ cup cold unsalted butter, cut into small pieces
4 ½ cups all purpose flour
2 tbsp baking powder
8 oz freshly grated gruyere cheese (or the cheese of your choice)
2 tbsp Tuscan Table Blend (or your other favorite Royal Roost Farm seasoning blend)
1 cup buttermilk*
1 cup sour cream
*Note: If you don't have buttermilk on hand, you can easily improvise by adding 1 tbsp of lemon juice or vinegar to 1 cup of the milk of your choice - just stir until it starts to thicken slightly.
Directions:
Preheat the oven to 425 degrees F. Brush a 9x13 inch baking dish with the melted butter.
In a large bowl, whisk together the flour, baking powder and salt. Add in the butter and use a fork or pastry blender to work it into the flour, dispersing the small pieces throughout the mixture. Add in the grated cheese and Tuscan Table Blend.
Whisk together the buttermilk and sour cream. Pour it into the dry ingredients and mix until just combined. Press the mixture evenly into the buttered baking dish.
Bake for 30 to 35 minutes, until golden and puffed. Let cool completely before cutting and serving or covering.
That's it! Can you believe made-from-scratch biscuits can be so easy?