If you were to ask anyone about their childhood, a lot of folks would be able to tell of a wayward memory of a particular food. Just the smell, or the sight of it will take them back to an innocent age long ago.

Thinking back I can imagine forays into the wilderness of the unkempt backyard to hunt for grasshoppers and other mysterious creepy crawlies. I can still feel the fear of my sibling’s dares mixed with the sunburns of long summer days, and the jubilant cheers as I dared them in return. Just as vividly as I replay the times of my childhood, I can imagine the yeasty aroma of fresh baked bread, just before my mom’s calls for dinner rushed us all to the dinner table in a musical chair scramble for the usual spots.

Not long ago I posted this recipe for biscuits by kitchenmage for my first foray into baking. It has proved to be a most resilient and flexible canvas as I have experimented with different additives and flavor combinations. One of the more successful pairings resulted in a biscuit that was reminiscent of the bread from my childhood.

Parmesan Garlic Biscuits
1 1/4 cups Wheat flout
1 cup Unbleached all purpose flour
4 tsp Baking powder
3 tbsp Brown sugar
1 tsp Salt
1/3 cup Butter
1 cup Buttermilk
3-4 cloves Garlic, minced
3/4 cup Parmesan cheese, grated

Preheat oven to 450°F. In a bowl whisk together the flour, baking powder, brown sugar and salt until incorporated thoroughly. Using a food processor or a pastry cutter, cut the butter into the dry mix until it forms pea sized pieces. Next add the buttermilk, garlic and cheese and mix with a spatula until a loose dough forms. Turn the dough onto a floured surface and knead 3-4 times, forming a cohesive ball. Roll the dough out until 1/2 inch thick and cut into 3 inch rounds. Place on a lightly greased baking sheet, and bake for 15 minutes.