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"I used buttermilk instead of milk. The copy of the recipe I was looking at didn't list oil, though I think it will be a good idea to include next time. They were delicious."- mermaiden
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|2 cupsall-purpose flour; (unbleached or regular)|
|3 tsp.Baking Powder|
|1/4 tsp.Garlic powder|
|1/3 cupbutter; cold, cut into chunks|
|2 Tbspcanola or vegetable oil|
|1 heaping cupgrated cheddar cheese; (sharp flavoured is best)|
|1/2 cupmilk; (up to 2/3 cup)|
|1/2 tsp.Garlic powder|
|1/2 tspdried parsley flakes; or 1 Tbsp. fresh parsley finely chopped|
Cheddar Biscuits Preparation
Preheat oven to 400? F.
In a large bowl, combine flour, baking powder, salt and garlic powder. Whisk together to combine thoroughly. Add chunks of butter. Using a pastry cutter or two knives, cut butter into flour until it is coarse, pea-sized (doesn't need to be fine). Add oil, grated cheddar cheese and 1/2 cup milk. Stir together. Keep adding milk a bit at a time, just until the dough is moistened and no longer dry and powdery. (Shouldn't be sticky, just moist enough to hold together).
Drop approximately 1/4 cup portions of the dough onto an un-greased cookie sheet using an ice cream scoop or large spoon.
Bake for 15-17 minutes. While biscuits are baking, melt 3 tablespoons butter is a small bowl in your microwave. Stir in 1/2 teaspoon garlic powder and the parsley.
When biscuits come out of the oven, use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Serve warm.
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