Cheddar Bay Biscuits!

So, as promised, here is the recipe for my Cheddar Bay Biscuits! We also took these to the New Year's Eve party... these are my go-to recipe when we are going somewhere & need to take something snacky. They are easy to make, delicious, and aren't temp sensitive so I can make them ahead!


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. :)


Printable Recipe

Cheddar Bay Biscuits

Ingredients

• 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

Garlic Butter Topping:

• 2 ½ tablespoons butter

• ½ teaspoon garlic powder

• ½ teaspoon dried parsley flakes

Directions

1. Preheat oven to 400° F. Lightly grease a cookie sheet.
2. 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.)
3. Form dough into small balls & place on prepared cookie sheet. (Or, drop approximately ¼ cup portions of the dough onto the cookie sheet.)
4. Bake for 14-17 minutes. While biscuits are baking, melt butter for topping in a small bowl. Stir in garlic powder and parsley.
5. 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.

Yield/Time

Yields: 12-16

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