I found this recipe ages ago, when I wanted Red Lobster but couldn't go. (Which is just depressing, really.) These are a lot less salty then their version, which is nice. Nate insists that mine are better than theirs in general. :)
Cheddar Bay Biscuits
- 2 cups all-Purpose flour
- 3 teaspoons baking powder
- 1 teaspoon Salt
- ¼ teaspoon garlic powder
- ⅓ cup butter, cold, cut into chunks
- 2 tablespoons canola/vegetable oil
- 1 heaping cup grated cheddar cheese
- ½- ⅔ cup Milk
- 2 ½ tablespoons butter
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley flakes
- Preheat oven to 400° F. Lightly grease a cookie sheet.
- 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, cut butter into flour until it is coarse, pea-sized. Add oil, cheddar cheese and ½ cup milk. Stir together. Keep adding milk a bit at a time, just until the dough is moistened and no longer dry and powdery. (For dough sticky enough to form into balls, ⅔ cup is usually required.)
- Form dough into small balls & place on prepared cookie sheet. (Or, drop approximately ¼ cup portions of the dough onto the cookie sheet.)
- Bake for 14-17 minutes. While biscuits are baking, melt butter for topping in a small bowl. Stir in garlic powder and parsley.
- When biscuits come out of the oven, use a brush to spread garlic butter over the tops of all the biscuits. Use up all of the butter. Serve warm.
Prep: 20 minutes Bake: 17 minutes
Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically
Calories: 147 (16 ct) or 196 (12 ct)
Source (for original): Food & Whine