Fact: Buttermilk biscuits are flaky and delicious
Fact: Buttermilk biscuits with cheddar are flaky and even more delicious
Fact: These buttermilk biscuits with cheddar are flaky, delicious and, thanks to the addition of a little cricket flour, higher in protein than your average buttery bread.
No, a quarter-cup of cricket flour doesn’t magically make these biscuits “healthy” – just slightly “healthier.” And, for some foods, that’s more than enough. Eat them with soup, pot roast, gumbo, chef’s salad, or grilled halibut. These melt-in-your mouth cheddar biscuits makealmost any meal better, whether you’re planning a fancy cloth-napkin affair or a casual picnic in the park.
These biscuits are so yummy, you probably won’t have leftovers. But, if you do, you can store them in an airtight container in a refrigerator or at room temperature.
Cheddar Cricket Flour Biscuits
1 ½ cups all-purpose flour
½ cup cricket flour
1 tablespoon baking powder
1 tablespoon garlic powder
¾ teaspoon salt
1 teaspoon smoked paprika
2 teaspoons fresh parsley, chopped fine
½ cup unsalted butter, melted
1 cup buttermilk
1 cup shredded cheddar cheese
3 tablespoons butter, melted
1 tablespoon fresh parsley, chopped fine
½ teaspoon garlic powder
Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper; set aside. In a large bowl, combine flours, baking powder, garlic powder, salt, paprika, and chopped parsley. In another bowl, whisk together buttermilk and butter. Pour buttermilk mixture over the dry ingredients and stir until just moist, being careful not to overmix. Gently fold in cheddar cheese. Using a large spoon or ¼-cup measuring cup, scoop the batter evenly onto the prepared baking sheet. Bake for 10 to 12 minutes or until golden brown. While biscuits are baking, whisk together topping ingredients in a small bowl. When biscuits are done baking, brush their tops with the butter mixture. Serve while warm.