Got up, went to work, felt icky, took my temperature, turned around, and headed back home.
TV, books, blankets, tissue, naps... all of those sound good but don't let it fool you. Sick days suck.
Except when you have the stupidly brilliant (or maybe just stupid) plan to make biscuits because driving one mile to the store to buy bread just sounds like too much work. And for some reason I forgot that making biscuits is not whipping up brownie mix...
I took Joy the Baker's jalapeno, cheddar, and chive recipe and looked in the fridge. No cheddar, but I had Gouda. No chives but I had cilantro. And no jalapenos, but garlic might just give enough kick, right?
Worn out, tired, messy, achy, cranky, and temperature warming up... dropped on the couch with a plate of these in my hands.
Totally worth it.
Sick days suck. But these biscuits more than made up for that.
GARLIC, CILANTRO, and
Recipe adapted from Joy the Baker
- 3 cups all-purpose flour
- 1 tablespoon granulated sugar
- 4½ teaspoons baking powder
- ¾ teaspoon cream of tartar
- ¾ teaspoon salt
- 1 cup of milk + 1 teaspoon of white vinegar mixed to make buttermilk
- 1 egg
- 3 cloves of garlic, minced
- ¼ cup cilantro, chopped small
- ½ cup
, cubed Gouda
- 1 1/2 stick unsalted butter, cold and cut into small cubes
- Coarse sea salt for topping
1. Preheat oven to 425 degrees F. Line a baking sheet with tin foil.
2. In a large bowl, whisk together the flour, sugar, baking powder, cream of tartar and salt. In a small bowl, whisk together 3/4 of the milk combo and egg. In another small bowl, toss garlic, cilantro, and
3. Add the butter to the flour mixture and use your fingers to work the butter into the flour until the flour resembles coarse meal.
4. Ad the garlic mixture and mix until well coated. Create a well in the center of the flour mixture and add the milk and egg mixture all at once. Toss together with a fork, making sure that all of the flour bits are moistened by the buttermilk. Dump the biscuit dough onto a lightly floured surface and knead briefly, just enough to bring the dough together.
5. Pat the dough until about 1 inch thick. Cut the dough into 2 inch squares. Gather the dough scrapes, pat into a new circle and cut more squares. Repeat until all of the dough has been used. (You can use a round biscuit cutter if you are fancy like that.)
6. Place the biscuits on the prepared baking sheets, brush the tops with buttermilk and sprinkle them with the sea salt. Bake for 12 to 15 minutes, or until golden brown on top. If you have leftovers, store them in an airtight container at room temperature. You can eat them straight from there the next day, or reheat in a 350-degree oven until warmed through.