Cheddar Cheese Biscuits

I love Red Lobster’s biscuits. There I said it. Admit it…you do also! They are decadent, mouth watering, totally diet breaking biscuits. So good.
So when I finally came across a recipe that didn’t have Bisquick (almost all do) in it I knew I had to give it a try. These are great biscuits that should only be made every couple of months. They are a splurge and are so good, yet so filling.

Cheddar Cheese Biscuits
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon garlic powder
1/3 cup butter (cold, cut into small cubes)
2 tablespoons vegetable oil
1 teaspoon garlic (minced)
1 heaping cup cheddar cheese (grated)
1/2 to 2/3 cup buttermilk
For top:
3 tablespoons butter
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley flakes

In a large bowl, whisk together the flour, baking powder, salt and garlic powder. Add the cubed butter. Using a pastry cutter or a fork, cut butter into flour until it is coarse and pea-sized. Add oil, grated cheddar cheese, minced garlic and the buttermilk. Stir till well combined and holds together. Add buttermilk a bit at a time, just until the dough is moistened and you can no longer see any flour. Drop approximately 1/4 cup portions of the dough onto an greased cookie sheet.
Bake for 15-17 minutes in a oven at 400. While biscuits are baking, melt 3 tablespoons butter is a small bowl with 1/2 teaspoon garlic powder and the parsley. When biscuits come out of the oven, use a brush to spread the garlic butter over the tops of all the biscuits.

* The biscuits taste best when served warm and fresh out of the oven. If you can’t eat them right out of the oven, heat them in the oven for 2-3 minutes until warm.


10 thoughts on “Cheddar Cheese Biscuits

    • I need to visit San Diego again. I miss it so much!
      K’s brother lives out there so we are always traveling back and forth!
      What is this place you speak of?

  1. Pingback: Chicken Tomato Bisque « Delightfully Sweet

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