In all honesty I’m not the biggest seafood fan. I love my salmon, my lobster tail I have every Christmas Eve dinner with my family (we do surf ‘n’ turf!) and some garlic shrimp in pasta now and again…but all in all I’m not big on seafood. I LOVE Red Lobster for their cheese biscuits. I go there…for the biscuits! So I decided to make my own at home and you know what? They’re pretty darn good and pretty darn close to the same recipe!
What you’ll need:
- Baking powder
- Baking soda
- Garlic powder
- Cayenne pepper
- Old/sharp cheddar cheese
- Parsley flakes
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper (add ¼ if you want more kick)
- 1 cup old/sharp cheddar cheese, shredded
- 1 cup buttermilk, cold
- ½ cup unsalted butter, melted and cooled for 5 minutes
- 2 tablespoons unsalted butter, melted
- ½ teaspoon garlic powder
- ¼ teaspoon parsley (or 1 teaspoon fresh)
- Preheat oven to 475 degrees and line a baking sheet with parchment paper or a silicone/non-stick baking mat; set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, garlic powder, and cayenne, then stir in the cheddar cheese & set aside.
- In a medium bowl or 2 cup liquid measuring cup, stir together the buttermilk and melted butter until the butter forms small clumps.
- Add the buttermilk mixture to the flour mixture and mix gently with a rubber spatula just until a dough forms and no dry ingredients remain. I often gently knead with my hand to mix it all evenly.
- Flatten out a large piece dough using the palm of your hand (doesn't have to be perfect!) to about ½" thick & cut out with biscuit cutters.
- Place on the prepared baking sheet, leaving a little more than an inch between biscuits.
- Bake until the biscuits are golden brown, about 10-12 minutes.
- While the biscuits are in the oven, stir together the 2 tablespoons melted butter, garlic powder, and parsley.
- Remove the biscuits from the oven and immediately brush with the topping mixture.
- Allow to cool for at least 5 minutes before serving. Leftovers can be stored in an airtight container or zip-top back at room temperature for up to 3 days.
Adapted from Brown Eyed Baker.
Alternately you could use a greased ¼ cup measuring cup to scoop out portions of dough, but I wanted to use my new biscuit cutters and this way I could make mini biscuits for the mini men in the house.
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