Today my sister Evie is guest posting. Evie is a great cook and she loves spending time in the kitchen. She does not have a blog, so I have convinced her to share several of her favorite recipes with my readers. She has already shared blueberry french toast, her favorite rolls, and her favorite sugar cookies. Today she is sharing cheddar biscuits.
I love bread of all kinds.
Recently, I’ve been making biscuits more often. I find that biscuits are quicker and easier than most loaves of bread or rolls. This copycat recipe is adapted from the Food Network kitchen.
Personally, I’ve never eaten Red Lobster’s Cheddar Bay biscuits, but my husband assures me that these taste very similar. I think they were delicious regardless of their copycat status!
- 1 ¾ c. flour
- 1 tablespoon, plus 2 tsp. baking powder
- 2 ½ tsp. sugar
- ¼ tsp. salt
- 3 TB vegetable shortening, at room temperature
- 4 TB unsalted butter, cold and cut into ½ inch pieces
- 1 ¼ c. grated yellow cheddar cheese
- ¾ c. whole milk
- 3 TB unsalted butter, melted
- 1 clove garlic, smashed
- 1 tsp. fresh parsley, chopped
- In a food processor, pulse together flour, baking powder, sugar and salt.
- Add shortening and pulse until combined
- Add butter and pulse 5-7 times, until butter is pea-sized
- Add cheese, pulse until combined
- Pour in milk and pulse until just combined
- Place on a lightly floured surface and knead gently until dough comes together. Do not overwork the dough
- Lightly grease a baking sheet with cooking spray. Drop biscuits onto sheet. Bake at 425 for 15-18 minutes, until lightly browned. Top with garlic butter.
- Combine all ingredients
- Brush over warm biscuits.
Amount Per Serving: Calories: 220Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 34mgSodium: 221mgCarbohydrates: 16gFiber: 1gSugar: 2gProtein: 5g
Nutritional values are approximate and aren't always accurate.