Directions
- 1Sauté the diced onion, shredded carrots, and minced garlic in the butter.
- 2Season with garlic powder, smoked paprika, dried thyme, ground mustard, and cayenne pepper.
- 3Stir in the flour to form a roux.
- 4Whisk in the half-and-half and chicken stock.
- 5Add a tablespoon of chicken bouillon base.
- 6Add the broccoli florets and cook until tender.
- 7Create buttermilk by adding apple cider vinegar to the measured buttermilk.
- 8In a large bowl, whisk together the flour, baking powder, salt, sugar, and baking soda.
- 9Cut in the cold butter until the mixture resembles crumbs.
- 10Stir in the buttermilk mixture to form a shaggy dough.
- 11Turn the dough out onto a floured surface and knead lightly.
- 12Fold the dough over itself and shape into biscuits.
- 13Stir the shredded cheddar cheese into the soup.
- 14Arrange the biscuits on top of the cheesy soup.
- 15Bake in the oven at 400F for 35-40 minutes.
Ingredients
- 1/4 cup butter
- 1 small yellow onion, diced
- 2 medium carrot, shredded
- 3 clove garlic, minced
- 4 cup broccoli, chopped
- garlic powder (optional)
- smoked paprika (optional)
- dried thyme (optional)
- ground mustard (optional)
- cayenne pepper (optional)
- 1/4 cup all-purpose flour
- 1 1/2 cup half-and-half
- 1 1/2 cup chicken stock
- 1 tbsp better than bouillon
- 8 oz sharp cheddar cheese, shredded
- 3 cup all-purpose flour
- 1 tbsp baking powder
- 2 tsp kosher salt
- 1 1/2 tsp sugar
- 1/4 tsp baking soda
- 1 cup cold butter, cubed
- 1 1/4 cup buttermilk
- 1 tbsp apple cider vinegar
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