Tuesday, January 7, 2014

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

  • 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

  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.
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

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