Appears in Cook's Country December/January 2006
Cheese biscuits generally disappoint. Our goal was to master this recipe and make cheese-flavored biscuits with an airy texture and light crumb. Here's how we did it.
WHY THIS RECIPE WORKS
While cheese biscuits often sound better than they taste, our Parmesan-Garlic Biscuits recipe bakes up cheesy, airy biscuits with a perfectly light crumb. We used a simple cream biscuit recipe, which is prepared from flour and heavy cream l...