Cheddar Biscuits

Updated July 2023 - Using 1/2 wheat flour works, although the texture changes a bit.

A recipe for Red Lobster's Cheddar Bay Biscuits was on the list of copycat recipes to try, and I thought it would be the perfect accompaniment for a bowl of chili. It was, although it would have been better if I had followed my instincts and added more flour. The first batch did not turn out the way we expected them to, and that's an understatement.

They were very flat and way too buttery, but we ate them anyway. No wasting food here! Besides, we were distracted while eating the "failure" by watching a storm roll in.

However, we knew with some adjustments this recipe could give us better results, so we tried again. Success!

Although different, our dinner view that night was just as beautiful as well, and even more calm and peaceful.

In case we have another al fresco dining experience that needs some biscuits on the menu, here's the recipe that worked.

Cheddar Biscuits

• 1 1/4 to 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon garlic powder, divided
• 1/3 cup cold butter
• 1/2 cup milk
• 1/2 cup sharp Cheddar cheese, shredded
• 2 tablespoons melted butter
• 1 teaspoon fresh parsley, chopped

Combine flour, baking powder, salt and 1/2 teaspoon garlic powder. Cut cold butter into chunks and then use a pastry cutter to mix into the flour mixture. Stir in the milk and cheese until a dough forms. 

Place by spoonfuls onto cookie sheet. Alternatively, gently knead and press into a square, then  cut into six pieces and place on the cookie sheet. Bake at 400 degrees for 18-20 minutes. 

Combine the melted butter, fresh parsley and remaining 1/2 teaspoon garlic powder. Brush onto the biscuits immediately after removing from the oven. (You probably won't use it all; save the leftovers to cook your scrambled eggs in the next morning.) Serve warm.

Makes six biscuits. Double or triple the recipe if you want more!