Bready or Not: Red Lobster-style Cheddar Bay Biscuits
One day my husband said, "You know what you haven't made in a long time? Those Red Lobster cheddar biscuits."
FACT: my husband loved going to Red Lobster just because of their biscuits.
FACT: he could probably eat an entire meal of them.
FACT: it's really expensive to go to Red Lobster primarily for biscuits.
A long time ago, I shared a recipe for Cheddar Bay Biscuits that are made with Bisquick. Problem is (well, problem for my husband), over the past few years since I've been eating healthier, I no longer keep Bisquick around. Therefore, I hadn't made the biscuits in ages.
Fortunately, I already had a new recipe on Pinterest, and from one of my favorite food bloggers. Brown Eyed Baker's version is very straight-forward, and--in my very discriminating husband's opinion--better than the old Bisquick version. In particular, it keeps better. They reheat like a dream if they're wrapped up in aluminum foil in the toaster oven or oven, and they can also be frozen.
FACT: these are awesome. Make them.
Red Lobster-style Cheddar Bay Biscuits
modified from Brown Eyed Baker
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon granulated sugar
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
4 ounces sharp cheddar cheese, shredded (about 1 cup shredded) (always feel free to add more cheese!)
1 cup buttermilk, cold (I do homemade)
1/2 cup unsalted butter (1 stick), melted and cooled 5 minutes
Topping:
3 tablespoons unsalted butter, melted, divided
1/2 teaspoon garlic powder
1 teaspoon minced fresh parsley (or 1/4 teaspoon dried)
Directions:
1) Preheat oven to 475-degrees. Line a baking sheet with parchment paper or a non-stick baking mat; set aside.
2) In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, garlic powder and cayenne. Stir in the cheddar cheese; set aside.
3) In a medium bowl, stir together the buttermilk and melted butter until the butter forms small clumps.
4) Add the buttermilk mixture to the flour mixture and mix gently until dough forms and no dry ingredients remain. Use a greased 1/3-cup measuring cup to scoop out portions of dough. Place on the prepared baking sheet, leaving a little more than an inch between biscuits. [Note: You can also use a 1/4 cup and get about 12 biscuits.]
6) Bake until the biscuits are golden brown, about 12 minutes. While the biscuits are in the oven, stir together the 3 tablespoons melted butter, garlic powder and parsley.
7) Remove the biscuits from the oven and immediately brush with the topping mixture. Allow to cool for at least 5 minutes before serving.
Leftovers can be stored in airtight container in fridge for days, or can be frozen.
OM NOM NOM.
FACT: my husband loved going to Red Lobster just because of their biscuits.
FACT: he could probably eat an entire meal of them.
FACT: it's really expensive to go to Red Lobster primarily for biscuits.
A long time ago, I shared a recipe for Cheddar Bay Biscuits that are made with Bisquick. Problem is (well, problem for my husband), over the past few years since I've been eating healthier, I no longer keep Bisquick around. Therefore, I hadn't made the biscuits in ages.
Fortunately, I already had a new recipe on Pinterest, and from one of my favorite food bloggers. Brown Eyed Baker's version is very straight-forward, and--in my very discriminating husband's opinion--better than the old Bisquick version. In particular, it keeps better. They reheat like a dream if they're wrapped up in aluminum foil in the toaster oven or oven, and they can also be frozen.
FACT: these are awesome. Make them.
Red Lobster-style Cheddar Bay Biscuits
modified from Brown Eyed Baker
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon granulated sugar
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
4 ounces sharp cheddar cheese, shredded (about 1 cup shredded) (always feel free to add more cheese!)
1 cup buttermilk, cold (I do homemade)
1/2 cup unsalted butter (1 stick), melted and cooled 5 minutes
Topping:
3 tablespoons unsalted butter, melted, divided
1/2 teaspoon garlic powder
1 teaspoon minced fresh parsley (or 1/4 teaspoon dried)
Directions:
1) Preheat oven to 475-degrees. Line a baking sheet with parchment paper or a non-stick baking mat; set aside.
2) In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, garlic powder and cayenne. Stir in the cheddar cheese; set aside.
3) In a medium bowl, stir together the buttermilk and melted butter until the butter forms small clumps.
4) Add the buttermilk mixture to the flour mixture and mix gently until dough forms and no dry ingredients remain. Use a greased 1/3-cup measuring cup to scoop out portions of dough. Place on the prepared baking sheet, leaving a little more than an inch between biscuits. [Note: You can also use a 1/4 cup and get about 12 biscuits.]
6) Bake until the biscuits are golden brown, about 12 minutes. While the biscuits are in the oven, stir together the 3 tablespoons melted butter, garlic powder and parsley.
7) Remove the biscuits from the oven and immediately brush with the topping mixture. Allow to cool for at least 5 minutes before serving.
Leftovers can be stored in airtight container in fridge for days, or can be frozen.
OM NOM NOM.
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