cheesy herb biscuits

To complement all of our soups, especially the New England Clam Chowder, I made cheesy herb biscuits basing it on this and this recipe, making a wonderful mix of the two.  I do urge you to try them separately as well.

Here's my final version.

Ingredients

• 4 cups unbleached all purpose flour
• 2 tbs baking powder
• 2 tsp salt
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 1/4 cups cheddar cheese
• 1 1/3 cups milk
• 2/3 cup extra virgin olive oil
• 1tbs fresh sage
• 1tbs fresh rosemary
• 1tbs fresh chives

Butter mixture for brushing

• 4 tbs melted butter
• 1 tbs garlic powder
• dash of salt

1. Preheat oven to 475F.  Use an insulated (such as an airbake ) cookie sheet, if you don't have one use a double cookie sheet, these will burn if you are not careful.  Lightly oil the cookie sheet with e.v.o.o.
2. Add flour, baking powder, salt, onion powder, garlic powder, herbs and cheese in a bowl and blend.
3. Add milk and olive oil.
4. Stir together and use an ice cream scoop to form biscuits.
5. Bake in total for 10-12 minutes, mid way brush on butter mixture, keep an eye on them in the end.
6. Serve warm, after they cool they are delicious crumbled in your soup.