Parsley Cheddar Biscuits

Let me tell you a little secret. Why? Because that’s what I do. Tell secrets. But only the good ones. Like, if you have a really dumb secret that you don’t really mind if people know, feel free to tell me about it. But if you have a really good and juicy secret….you should definitely tell me about it.

Unless it is about Scandal. Because I am currently just a smidge behind and I don’t have time for some rat-nosed little peasant child ruining my life by telling me what happens.

But you’re not rat-nosed. And if you are, we love you for your shining personality and that’s just going to have to be enough. <3

I adapted this recipe from Martha Stewart. Because, I received a request for Chicken and Dumplings. And let me just tell you, I hate Chicken and Dumplings. Yes, I am communist.

Kidding.

My sister used to beg for Chicken and Dumplings all the tiiiiiiime as a child. And what did I have to do? Eat that crap. Not. A. Fan.

Okay, we probably didn’t eat it ALL the time but when you really don’t love something, it feels like all the time. Can I get a “What, what!” ladies?!

Anyways, this is the first part of my recipe for Chicken and Dumplings. Why? Because if I’m going to make something that I historically do not have a lot of love for, I’m going to make it in a fantastically delicious and selfish way.

Parsley Cheddar Biscuits

Parsley Cheddar Biscuits

1 Cup White Flour

1 ½ Teaspoons Baking Powder

Salt, to taste

Handful of Fresh Italian Parsley, chopped

2 Tablespoons Butter

½ Cup Milk, approximately

½ Cup Shredded Sharp Cheddar Cheese

In a mixing bowl, whisk together the dry ingredients along with the parsley. I didn’t really measure my parsley so use your precious little eyeballs and taste buds.

If you have a stand mixer, use the paddle attachment and flake in the butter so it mixes into the batter well. Add the cheese and milk. I have found that when basically doing anything with cheese, it is best to shred it yourself. The pre-shredded is really easy but it tends to be really dry and does not cook well. #ProTip

Once the batter is mixed well and you’ve reached your desired consistency, transfer the batter in small dollops onto a cookie sheet or pizza stone with a spoon.

Bake at 375 until the tops are so golden and pretty that they can only be related to the majesty of Brad Pitt’s hair. Circa, all the time. Of course.