I don’t know anyone who can go to Red Lobster and not dive
into their Cheddar Bay Biscuits, or order extra to bring home after dinner. This
is why I discovered this recipe many years ago and have developed it into the
following yumminess. Try them and tell me you’re not addicted to them now.
Ingredients
2 cups of all-purpose flour
1 TBSP baking powder
½ tsp of salt
¼ tsp garlic powder
¼ tsp paprika or cayenne pepper
⅛ tsp turmeric (optional)
½ tsp sugar
¼ cup cold unsalted butter
1 cup cold buttermilk
1 cup coarsely grated cheddar cheese
2 TBSP melted butter
½ tsp garlic powder
salt and pepper to taste
1/8-1/4 tsp dried parsley or fresh chopped parsley to
garnish
Instructions
Preheat oven to 425 degrees F.
In a large bowl, mix flour, baking powder, salt, garlic
powder, paprika, turmeric, and sugar.
Cut cold butter into the flour mixture using a pastry
cutter. Alternatively, you can use a box grater to grate the cold butter it
into the flour mixture.
Next add cheese then slowly pour buttermilk into the flour
mixture while gently mixing with a fork.
Once all the milk has been added the dough will be a bit
dry.
Begin to knead a few times to evenly distribute the moisture
and, if still seriously dry after kneading, feel free to add an extra
tablespoon of milk to the bowl. I typically knead my dough for about 8-10
strokes and stop manhandling it. Over kneading will toughen the dough.
Sprinkle flour on a rolling pin and roll out your dough onto
a lightly floured surface and flatten until about 1 inch thick. You can also
make these drop biscuit style by scooping out 6-7 lumps of dough vs. rolling
and cutting. Both methods work great!
If you rolled your dough, use a biscuit cutter to cut out
approximately 6 or 7 biscuits from the dough.
Lay each tasty biscuit flat, spaced, on an ungreased
non-stick baking pan and bake for 12-15 minutes at 425°F. Mine are almost
always done around the 12-13 min mark when the edges just barely turn golden.
Times will depend on whether you make 6 or 7 biscuits.
While biscuits bake, combine melted butter with garlic
powder, salt, and parsley. Brush over hot-from-the-oven biscuits and enjoy!
Elizabeth Kilbride is a writer and editor with forty years
of experience, including twelve years in online content. She is the author of
five books and holds an Associate of Arts degree in Business Management, a
bachelor’s in mass communication and cyber-analysis, and a master’s in
criminology with a focus on cybercrime and identity theft. Currently pursuing a
Ph.D. in Criminology, Elizabeth’s portfolio covers politics, current affairs,
elections, history, and true crime. She is also a gourmet cook, life coach, and
artist skilled in watercolor, acrylic, oil, pen and ink, gouache, and pastels.
As a political operative, she has been involved in over 300 campaigns and has
transformed many life events into books and scripts. Additionally, Elizabeth
manages seven blogs on topics ranging from art and life coaching to food,
writing, gardening, and opinion or history pieces.
Entertaining, Holiday Cuisine, Kilbride, Potpourri of
Frugality, Homemade, Do it yourself
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