First of all, I’m not sure my husband would approve of me sharing this recipe with you. He loves these cheddar garlic biscuits so much, he has claimed them as his own. I try not to make these too often, because my husband and I have a bad habit of eating the entire batch within a day or two. Whoops.
If you’re looking for biscuits that taste almost identical to the savory goodness found at Red Lobster…look no further. To be honest, I can’t even remember what Red Lobster’s tasted like, I just know I don’t crave them anymore. I crave these guys.
I found this recipe on Food and Family and then slightly modified it to taste and mix the way I wanted it to.
The ingredients are simple: just dump and go. A batch takes about 20-25 minutes total to make.
2 c. flour
3 tsp. baking powder
1 tsp. salt
1/4 tsp. garlic powder
1/4-1/2 tsp. minced garlic (I like mine really garlic-y, blame the fact that I live in Asia)
1/3 c. cold butter
1 c. (heaping) grated cheddar cheese
2/3 c. milk
2 Tbsp. vegetable oil
3 Tbsp. melted butter
1/2 tsp. garlic powder
1/2 tsp. parsley flakes (or oregano)
Preheat the oven to 400F.
Mix dry ingredients together (flour, baking powder, salt, garlic powder) with the minced garlic.
Cut in the butter until it is thoroughly mixed into the dough (pieces should be small, like the size of a pea)
Mix in the cheese and add milk. Make sure you’re dough doesn’t get too sticky or wet. If you notice that your dough is too dry to absorb the flour mixture add a little bit more.
Place 1/4 cup portions on an un-greased cookie sheet and bake in the oven for 13-16 minutes. Keep them in until the tops start to turn slightly brown. This will add a little bit of a crunch to the top layer of the biscuit.
Meanwhile, in a saucepan melt the butter for the spread. Add the garlic and seasonings.
As soon as the biscuits come out of the oven brush the garlic butter over the top of each biscuit. Most people would use a brush to do this with and I have yet to find one. Instead, I used a paper towel. Be sure to change out the paper towel every few biscuits. You don’t want it falling apart!
These are best served warm, and right out of the oven. Enjoy! Let me know how you like them.