Garlic Chadon Beni Biscuits


  • 1¼ cups flour
  • 1 tbsp sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp paprika
  • 1 tsp garlic powder
  • 2 tbsp Dairy Dairy
  • ½ cup water
  • 1 tbsp vinegar
  • 2 large pimentos, finely chopped
  • 2 tbsp chadon beni, finely chopped
  • 1 cup cheese, shredded
  • ¼ cup cold unsalted butter, cubed

Garlic Butter

  • ¼ cup unsalted butter
  • 1 tbsp garlic, finely minced
  • 1 tbsp chadon beni, finely chopped


Combine water, Dairy Dairy and vinegar. Let it sit at room temperature for 5 minutes before chilling for 1 hour.

Preheat oven to 450F and line a baking tray with parchment paper.

In a mixing bowl add flour, baking powder, baking soda, salt, garlic powder, paprika, chadon beni and pimento. Whisk thoroughly to combine.

Add cold butter and cut into the dry ingredients using a pastry cutter or your hands, until a sandy mixture with pea-sized pieces of butter is formed.

Add the chilled Dairy Dairy mixture and gently fold in just until incorporated. Then add the shredded cheese and gently fold in once again. Chill dough for 20 minutes.

Divide chilled dough into 6 biscuits and bake in a preheated oven for 12 minutes.

In the meantime, melt butter, garlic and chadon beni in the microwave.

Once done, remove biscuits from the oven. Brush with the melted garlic chadon beni butter. Allow biscuits to cool for 5 minutes before serving.