Blarney Blessing Biscuits

 

These biscuits are filled with little blessings.

 

 

 

I took little green strips of paper, wrote a blessing and then laminated them. My basketball loving, jersey-wearing son received one that said, “May you shoot for the stars and make it.” My other son had one that said, “May you always have friends to greet you.” My husband’s said, “May your hard work be rewarded. And of course one that said, “May your sippy cup never run empty,” for our two year old.

I baked these blessings in garlicky cheese biscuits. They taste similar to the ones at Red Lobster when fresh out of the oven. I feel a little bit like Paula Deen even suggesting that someone use this much butter, but they are tasty!

Blarney Blessing Biscuits

They received their name because my friend Missy kept saying that there should be Blarney biscuits you could make for St. Patrick’s Day.

So here it goes………

2 cups all-purpose flour
1/2 tsp salt (3/4 tsp if using Kosher salt)
4 tsp baking powder
1 tablespoon sugar
1 cup butter, divided
2/3 cup milk
1 cup shredded sharp cheddar cheese
1/4 to 1/2 tsp garlic powder
1/4 tsp of salt

Preheat your oven to 450 degrees. Stir together the flour, salt, baking powder, and sugar in a bowl. Cut in 1/2-cup cold butter with a pastry cutter until the mixture looks like peas. Stir in the milk and mix just until the dough clears the sides of the bowl. Stir in the shredded cheese. I make these totally in my food processor.

Melt remaining 1/2-cup butter and add the garlic powder and salt. Form dough into balls (about 2 tablespoons in size, makes about 18 or so biscuits). Dip each ball in butter mixture and place on ungreased cookie sheet. Place your strips of laminated paper in the middle of each biscuit. If I weren’t trying to show there was a blessing in each biscuit in the photo I probably would have folded the strips so they were hidden. Bake 10-12 minutes until golden. Drizzle any remaining butter on top and serve immediately. Since they are best served straight from the oven I made them early in the day and kept them in the refrigerator until they were ready to be baked. If you don’t have access to a laminator you could always enclose your papers in aluminum foil.

Blessings!