{"id":767,"date":"2018-11-17T07:50:25","date_gmt":"2018-11-17T12:50:25","guid":{"rendered":"https:\/\/cookbook.maynardfolks.com\/?p=767"},"modified":"2019-02-09T09:23:27","modified_gmt":"2019-02-09T14:23:27","slug":"cheddar-garlic-biscuits","status":"publish","type":"post","link":"https:\/\/cookbook.maynardfolks.com\/?p=767","title":{"rendered":"Cheddar Garlic Biscuits"},"content":{"rendered":"<p><b><u>Ingredients<\/u>:<\/b><br \/>\n4 cups all purpose flour<br \/>\n2tsp sugar<br \/>\n2Tb baking powder<br \/>\n2tsp salt<br \/>\n1 cup butter<br \/>\n1 1\/2 c butter milk<br \/>\n1 c frozen shredded cheddar<br \/>\n1\/2 c butter for melting<br \/>\n1-2 tbsp crushed garlic<\/p>\n<p><b><u>Directions<\/u>:<\/b><br \/>\n1) Preheat oven to 425<br \/>\n1) Shred butter with a grater or rasp into a bowl, then mix in a few pinches of flour, then freeze for about an hour<br \/>\n2) Put buttermilk in freezer as well until a layer of ice forms on top<br \/>\n3) Mix all dry ingredients together in a bowl, ensuring baking powder is fresh (less than 2 months opened). This step should occur before removing wet ingredients from the freezer<br \/>\n4) Add cheese, butter and butter milk to wet ingredients and mix until everything is wet, but not until smooth. Work fast with gloved hands<br \/>\n5) Dump out onto counter and spread dough with hands until 1\/2 inch thick, use metal ring cutter to cut biscuits but do not twist<br \/>\n6) If butter starts to melt in dough, put in freezer for 5 minutes<br \/>\n7) If a batch is waiting to go in the oven, allow it to wait in the freezer<br \/>\n8) Bake for 12 minutes or until edges are blown and golden brown<br \/>\n9) Once biscuits come out of the oven, brush with melted butter\/garlic mixture while hot<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 4 cups all purpose flour 2tsp sugar 2Tb baking powder 2tsp salt 1 cup butter 1 1\/2 c butter&hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-767","post","type-post","status-publish","format-standard","hentry","category-baking"],"_links":{"self":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/767","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=767"}],"version-history":[{"count":3,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/767\/revisions"}],"predecessor-version":[{"id":773,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/767\/revisions\/773"}],"wp:attachment":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=767"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=767"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=767"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}