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

Glazed Peanut Butter Bars... celebrating New Year's!

*Note: Originally published 1-4-14, recipe & picture updated 9-4-16

On New Year's Eve, we went to a party at a friend's house. Being me, I couldn't arrive empty-handed. What to bring, what to bring.... Had to be something that wasn't temperature sensitive, and was easy to snack on. Cheddar Bay Biscuits are always a plus (recipe coming soon!), and since I've been craving them for ages I decided to make Glazed Peanut Butter Bars. (And, if you missed the announcement... there's a reason I am having cravings!)

These bars are always a hit, whenever I take them somewhere! They are rich & sweet, with a lot of peanut butter! You can change up the glaze, too. The original called for butterscotch chips and milk chocolate chips, if I remember correctly. However, since I don't like butterscotch.... I always use peanut butter chips. Thought about trying this with Nutella instead of the peanut butter in the glaze, too. I am just afraid of it not turning out well, and wasting Nutella. ;)

Also, a note on the glaze: I will sometimes make extra (3/4 cup peanut butter & peanut butter chips, and 2 cups chocolate chips) to make it extra thick. Lots of fun.... not very good for you.

As always, comments are love!

Printable Recipe 

Glazed Peanut Butter Bars

Ingredients

• 3/4 cup butter-flavored crisco

• 1 1/4 cup peanut butter, divided

• 3/4 cup sugar

• 3/4 cup packed brown sugar

• 2 teaspoons water

• 2 eggs

• 1 1/2 teaspoon Vanilla

• 1 1/2 cup flour

• 1 1/2 cup oatmeal

• 3/4 teaspoon baking soda

• 1/2 teaspoon salt

• 1 1/4 cup milk chocolate chips

• 1/2 cup peanut butter chips

Directions

1. Preheat oven to 325°. Lightly grease a 9”x13” baking pan; set aside.
2. In a large mixing bowl, cream the crisco, ¾ cup peanut butter, sugars, & water. Beat in eggs & vanilla. Combine the flour, oatmeal, soda, & salt. Gradually add to the creamed mixture. Spread into prepared pan.
3. Bake for 20-25 minutes or until lightly browned.
4. For glaze, melt chips & ½ cup peanut butter. Pour over warm bars and spread evenly. Cool completely on a wire rack before cutting.

Yield/Time

Approx 3 dozen.

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

207 cal/bar (batch of 36 bars) -- 248 for extra glaze
155 (48 bars) - 186 for extra glaze

Source (for original): Mama (not sure where she got this...)