Our guests at The Stockade Bed and Breakfast love to be served biscuits for breakfast, and sometimes make it a point to request them. This recipe is from Oak Alley Plantation in Vacherie, Louisiana.
1½ c. biscuit mix
½ c. whole milk
¾ c. shredded cheddar cheese
2 tsp. dry crushed Italian Herb Seasoning (chopped fresh basil, rosemary, and thyme can be substituted)
5 Tbsp. butter
2 Tbsp. grated Parmesan cheese
¼ tsp. Tony Chachere’s Original Creole Seasoning
¼ tsp. paprika
½ tsp. garlic powder
Preheat the oven to 425º. Combine the biscuit mix, milk, cheddar cheese, and one teaspoon of the herb mixture in a large mixing bowl, and mix to blend. With a tablespoon, scoop up the mixture and drop onto a greased baking sheet. Bake for 5 minutes.
Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the Parmesan Cheese, 1 tsp. of the herb mixture, the Tony’s seasoning, paprika, and the garlic powder.
Remove the biscuits from the oven and brush with the butter mixture. Return the biscuits to the oven and bake 5 minutes more, and then brush again with the butter mixture. Return the biscuits to the oven and continue baking until they are golden brown. Brush the biscuits a final time with the butter mixture. Serve hot.