So, as we turned our attention to the culinary uses of uBu’s Hiker’s Hummus, the first question we asked ourselves was, “Can we bake with the stuff?” The answer is yes. Yes! The obvious place to start—for us—was biscuits. We love biscuits, whether smeared with butter and the red currant jam we make every summer or more savory with jalapeños and cheese. They bring us together, they unify us around the table with the shared mission of extinguishing the existence of the biscuits on the platter before us. So we were very excited to see what uBu’s Roasted Garlic Hiker’s Hummus could add to that experience. Little did we know that the best biscuits of our lives were ahead of us.
We started by replacing a two tablespoons of flour with the same amount of Hiker’s Hummus. And that’s also where we ended, because that was enough. That simple substitution made them light and almost fluffy with just a hint of the nutty flavor of roasted garlic. They were fantastic! Frankly, we were surprised by how successful this experiment was… Here’s how to make them.
(These are amazing served with chili.)
Savory Roasted Garlic and Cheddar Biscuits
Preheat oven to 400°
On stove top, melt:
2 Tablespoons Butter
In a large bowl, combine the following:
¾ Cup Whole Milk (or Half & Half)
1 Large Egg
1 Teaspoon Salt
½ Teaspoon Black Pepper, Ground
4 Teaspoons Baking Powder
2 Tablespoons Roasted Garlic Hiker’s Hummus
½ Cup Wisconsin Sharp Cheddar Cheese, shredded or grated
Slowly drizzle in the Melted Butter, stir to incorporate.
Add 1½ Cups All Purpose Flour, stir until combined. The dough will be sticky.
Grease a baking sheet or line it with parchment paper. Using a serving spoon, drop 12 blobs of dough evenly spaced on the pan and bake for 8-10 minutes until golden brown.