Cheddar Biscuits
Today is Mardi Gras and the recipe I’m about to share with you is a popular staple in the southern United States… biscuits but not just any kind… Cheddar Biscuits!
I’m sure you’ve been to the famous seafood restaurant chain called Red Lobster. It was one of my favorite “chain restaurants” back in the late 80s’. As soon as you sat down at your table, they would bring you a basket of warm Cheddar Bay Biscuits. Oh my! I loved them 💖! I’m not sure if my taste buds changed or the quality of the food did but I eventually stopped going there.
During the Holidays 🎄, I decided to make my Southwest Gravy for breakfast. As much as it’s absolutely delicious, this breakfast is quite heavy and we only have it twice a year at most. Anyway, today is not about the gravy but the biscuits. So I baked some delicious warm Cheddar Biscuits to go along with our breakfast. OMG! It was so delish!
Here’s a great kitchen tip that I share in the video. I freeze my butter 🧈 and then grate it. It makes it easier to incorporate it into the dry ingredients and also makes the biscuits flakier. To view this cool tip, click on this link… Secret for Better Grating Soft Cheeses/Butter.
Although they love their biscuits and gravy in the southern part of the United States, these can be served along with most any main course. They taste amazing plus they’re not as heavy as most people think. They are very easy to make 👩🍳👨🍳 and if you enjoyed them at Red Lobster, you will definitely love these. Could I have called them a copycat of theirs? I’m not sure but I know that these Cheddar Biscuits taste pretty incredible! It’s up to you to give them a try and make your own judgment.
Bon Appétit!🍽
Check out these other tasty bread recipes…😀
– English Muffins
– Brioche Bread
– Indian Naan Bread
– Dinner Rolls
– Popovers
– French Baguettes
– Tomato Rosemary Focaccia
– Mediterranean Olive Bread
and for even more bread recipes 🍞🥯, click on this link… Recipe Category • Bread
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Cheddar Biscuits
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Ingredients
- 2 cups unbleached all-purpose flour
- 1 tbsp. baking powder
- 1 tsp. baking soda
- 2 tsp. granulated sugar
- 1 tsp. dry rosemary, ground
- 1/2 tsp. garlic powder
- 1/2 tsp. ground Himalayan pink salt
- 1/8 tsp. cayenne pepper
- 1/2 cup butter, frozen tips & tricks
- 3/4 cup milk (substitute buttermilk) tips & tricks
- 1 cup sharp Cheddar cheese, shredded
- 1/2 tbsp. fresh parsley, chopped tips & tricks
Directions
- Preheat oven to 425ºF.
- In a medium bowl, stir together flour, baking powder, baking soda, sugar, rosemary, garlic powder, sea salt and cayenne pepper. Cut in butter (*see footnote) using a pastry cutter or a fork until about the size of peas.
- Make a well in the center of the mixture and add milk, cheese and parsley. Gently mix until a soft dough forms.
- Roll the dough on a floured work surface to about 1-inch thick. Using a 3-inch cookie cutter, cut dough into circles and place on a baking sheet.
- Transfer to the preheated oven and bake for 10 minutes or until the bottoms of the biscuits are golden brown.
Notes
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