Cheese and Garlic Biscuit Cakes - Skirt in the Kitchen

Dropped into molds, a different way to have biscuits, fitting for a country dinner when you want a casual evening. They are still moist, tear apart easily for butter spread in the middle or lightly dabbed on top.

Cheese & Garlic Biscuit Cakes ~

– Skirt in the Kitchen –

2 cups all-purpose flour

3 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon minced garlic

6 tablespoons cold butter cut into chunks

2 tablespoons canola or olive oil

1/2 cup grated sharp cheddar

1/2 cup grated monterey jack

1 tablespoon chopped chives*

1 tablespoon parsley flakes*

1/2 cup whole milk

Buttermilk, adding a little at a time, stirring to appropriate moistness; you want a very pliable batter to drop easily for mold consistency, but not too wet.

*Depending on your preference, you may want more or less chives and parsley.

Whisk together dry ingredients, first. Cube the butter, then cut into flour mixture or use your fingertips to work into the dry ingredients.

Add all other ingredients, simply prepare before milk is added; buttermilk, lastly.

Bake in a 400 degree oven until golden-brown. Once out of the oven, brush with butter to melt over the biscuits.