Cheddar Biscuits

20 Jan

Cheddar Biscuits

Today’s recipe comes from Folkmann.ca.

Everyone I know shares the same opinion of Red Lobster: As great as the seafood is, it’s the free Cheddar Bay Biscuits that help get them into the restaurant in the first place. I’ve taken home a dozen of those babies before, because they’re hands-down the best free restaurant food you will ever encounter. This recipe comes pretty damn close to replicating those delicious, savory Cheddar Bay Biscuits – and best of all, you can probably cook them up in the same amount of time that it takes the waiter (or waitress) to bring them to your table!

Prep Time: 15 minutes | Cook Time: 15 minutes

——————————————————————

Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 3/4 teaspoon cream of tartar
  • 3/4 cup butter
  • 1 1/4 cups milk
  • 1 clove of garlic, diced
  • 1/2 cup shredded cheddar cheese

The Pre-Biscuit Show

Directions

    1. Preheat oven to 450 degrees Fahrenheit
    2. In a large bowl combine the flour, baking powder, sugar, salt and cream of tartar

Mounds on a Mound

    1. Using a pastry blender (or a fork) cut in the butter until the mixture resembles coarse crumbs

Butter Squares

Flour Pot

    1. Make a well in the center of the flour mixture. Add milk all at once. Using a fork stir just until the mixture is moistened

Milk Well

    1. Fold in the garlic and cheese. Don’t work it too much or you’ll take the air out making the biscuits less fluffy

Biscuit Batter

    1. Using a large spoon, drop dough into 12 mounds on to a greased baking sheet

Biscuits Ready to Bake

  1. Bake for 10-14 minutes or until golden. Remove biscuits from baking sheet and serve warm

In case you were wondering, the green flakes on the biscuits pictured below is parsley, which I added mostly for aesthetic purposes.

These biscuits were fantastic. Although I used Monterey Jack cheese instead of Cheddar (thus making them “Monterey Jack Biscuits”), I’m convinced that they would probably be delectable with just about any type of shredded cheese (okay, maybe not Swiss). The outside of the biscuits had a perfect crisp to them, and the insides were soft, fluffy, and warm.

I wasn’t even going to make anything last night because I still had leftover Angel Hair Pasta Salad, but when I saw how simple this recipe was, I just couldn’t resists. You’d be hard-pressed to find a recipe that is quicker or easier with a bigger pay-off than these awesome biscuits. Word of advice, though: Make sure you have enough milk for a glass alongside these guys; it will make eating many in succession much easier.

Cheddar Biscuits 3

Cheddar Biscuits 2

Cheddar Biscuits 1

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2 Responses to “Cheddar Biscuits”

  1. kkprofit 2012/12/19 at 1:19 pm #

    Cream of tartar isn’t listed on the ingredients… but it is in the directions…

    • James A. Janisse 2012/12/21 at 4:50 pm #

      Right you are! Thanks for the heads-up, I’ve updated the recipe and added the 3/4 teaspoon cream of tartar to the ingredient list.

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