Copycat Cheesy Cheddar Biscuits
This Red Lobster copycat recipe can be made right in your own kitchen!
These Copycat Cheesy Cheddar Biscuits are just like the ones you've come to love when you visit Red Lobster. Bet you didn't know how easy it is to make these buttery, flaky bites of heaven at home! Now you can with our simple recipe. This basic buttermilk biscuit recipe includes shredded Cheddar cheese in the dough and is baked to golden perfection. Then, we top them off with a brush from a mixture of melted butter, parsley, and garlic powder and it's off the table with these beauties! These biscuits will go great with most any meal you're making tonight, so why not give them a try!
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 6 tablespoons cold butter cut into small pieces
- 1 cup shredded Cheddar cheese
- 3/4 cup buttermilk
- For the Topping
- 3 tablespoons butter, melted
- 1/4 cup finely chopped parsley
- 1/4 teaspoon garlic powder
- sea salt
Instructions
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Preheat oven to 400 degrees F, and line a baking sheet with parchment paper.
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In a large bowl combine flour, baking powder and garlic powder, and salt and whisk to mix completely. Add the cold butter, and cut into the mixture with a pastry cutter until the texture of granola.
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Add the buttermilk and mix just until the liquid is absorbed. Do not over mix at this stage. Stir in the cheese.
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Use a -cup ice cream scoop to make mounds of the dough on the bake sheet, placing them 2 inches apart. Bake immediately for about 15 minutes the biscuits will be golden brown when done.
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While biscuits bake, mix together melted butter, parsely, and garlic powder. When the biscuits come out of the oven immediately brush them with the butter and herb mixture. Sprinkle with sea salt. Best when served while warm.
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kmcartoonity 62072 74
Aug 18, 2017
I have made a couple of different homemade versions of cheddar bay biscuits before, and I figured out a good trick to ensure they have lots of bubbly air pockets. Freeze the stick of butter and then shred it on a wide guage cheese grater into a bowl, and then freeze it again! Mix it in just before you are ready to bake - it is very important that the butter remains cold!
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