Garlic Cheddar Biscuits
Because I like more basic ingredients I Adapted this from a recipe by quite a bit. It results in a very tasty, cheesy biscuit using more basic less processed ingredients. Very much like those at Red Lobster.
Because I like more basic ingredients I Adapted this from a recipe by quite a bit. It results in a very tasty, cheesy biscuit using more basic less processed ingredients. Very much like those at Red Lobster.
- 1/2 teaspoon salt
- 2 tablespoons butter melted
- 1/4 teaspoon garlic powder
- 3/4 cup milk
- 1 tablespoon baking powder
- 1/2 teaspoon garlic salt
- 2 cups all purpose flour or 2 c. biscuit baking mix, and omit the bp, salt, & cut in butter
- 6 tablespoons unsalted butter room temp
- 1 1/3 cups shredded cheddar cheese sharp is best.
- 1 clove garlic, roasted large clove, finely minced
- 2 teaspoons parsley fresh is best, but dried will do in a pinch.
- Carbohydrate 16.5402928822245 g
- Cholesterol 33.3958617607218 mg
- Fat 14.5854943676931 g
- Fiber 1.20994370591802 g
- Protein 7.14439356621591 g
- Saturated Fat 7.9568161258547 g
- Serving Size 1 1 biscuit (81g)
- Sodium 418.716913652024 mg
- Sugar 15.3303491763065 g
- Trans Fat 0.910210564024363 g
- Calories 224 calories
Step-by-step
- Preheat oven to 400 degrees F. Grease a cookie sheet, or line with parchment paper.
- In a large bowl, whisk together flour, baking powder, and salt. Cut in 6 TBSP soft butter. Add cheese, parsley, and minced garlic. Stir in milk. Drop batter by heaping tablespoonfuls onto prepared cookie sheet.
- Bake in preheated oven for 12 minutes. Mix the garlic salt and garlic powder together. Brush biscuits with melted butter, and sprinkle with garlic mix. Bake for 5 more minutes, or until lightly browned on the bottom.
Operating without a pastry blender requires substituting two butter knives held criss-cross or clean fingertips to cut room temperature butter into flour until the mixture resembles coarse cornmeal. Sharp cheddar cheese contains less moisture and more protein than mild blocks, yielding superior melt without oily pooling during the initial twelve-minute bake at 400 degrees Fahrenheit. Dividing the drop batter by heaping tablespoons ensures even interior steam distribution and uniform crust development. Freezing unbaked biscuit mounds on a parchment-lined sheet pan before transferring them to a zip-top bag allows for direct-from-frozen baking, requiring just three additional minutes in the oven. Freshly minced roasted garlic distributes evenly when folded into the dry ingredients alongside the dairy, preventing clumping. Visual cues remain paramount for determining doneness without internal temperature probes; watch for golden-brown bottom edges and opaque, set interiors before applying the final melted butter and garlic powder wash for the last five minutes of baking.
