This recipe must have a story and I wish I knew what it was. It was given to me by a mom from school who got it from “Ed the former monk,” who learned it in the monastery. Now you are as curious as I am to know more. I’ve adjusted it somewhat from the original, but it still needed credit.
This may seem like a lot of butter and garlic, BUT the butter ends up being about the same amount of fat you would use for any biscuit and the garlic just becomes soft and mushy and not at all sharp tasting.
Cheesy Garlic Bread
6 tablespoons unsalted butter
7 to 8 whole garlic cloves
2 1/2 cup flour
4 teaspoons sugar
4 teaspoons baking powder
2 teaspoons salt
1 cup grated sharp cheddar cheese
2 tablespoons minced parsley (optional)
1 1/2 cup milk
Preheat oven to 400° Melt butter in an 8 to 10 inch cast iron skillet over medium-high heat and add garlic to the melted butter.
Mix the dry ingredients thoroughly. Then add cheese and parsley. Then add milk, forming a wet dough. Spoon this dough into the center of the skillet with the butter and garlic. It doesn’t need to go all the way out to the edges. There will be butter around the edges of the dough; spoon some of this on top of the biscuit. Bake for about 30 minutes, or until lovely and golden brown.
Advising against a cholesterol test the day after.
© 2008 Baggywrinkle Publishing