- 10
Ingredients
- for the biscuits
- 2 cups unbleached all purpose flour
- 2 oz sharp cheddar cheese, shredded
- 2 teaspoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon table salt
- 2 cloves garlic, minced
- 1 cup whole milk
- 1/4 cup sharp cheddar cheese, shredded (for topping)
- for the garlic butter topping
- 4 tablespoons butter
- 1 clove garlic, minced
- 1/2 teaspoon fresh or dried parsley (we used fresh)
- garlic salt, to taste
Preparation
Step 1
Preheat oven to 425 degrees with oven rack in the upper-middle position. Line baking sheet with parchment paper.
Whisk together flour, cheddar cheese, sugar, baking powder, salt, and garlic in a medium bowl. Add milk and stir until ingredients are mixed, be careful not to over mix. At this point the dough should be fairly sticky but not runny or dry. Add more flour or milk as needed to achieve desired consistency. (It’s so hard to explain this state properly, but the dough will be way too wet and sticky to manipulate with your hands.)
Scoop dough onto prepared baking sheet with a large cookie scoop (about 3 tablespoons worth of dough). Top each biscuit with a sprinkle of cheddar cheese. Bake for 15 minutes or until the tops of the biscuits begin to brown.
In a small bowl, melt the butter along with the garlic and parsley in the microwave. Brush tops with garlic butter mixture and sprinkle with garlic salt to taste.
Notes:
We used fresh parsley since I had some on hand that needed to b used up. I think I do recommend this over dried since the fresh was so fragrant and tasted great. In a pinch, don’t be ashamed to reach for the dried, though.
The biscuits turned out great but if on must compare them to the Red Lobster variety, then no, I wouldn’t say these compare. But it depends on what you like about the RL biscuits – I love their taste, but the lighter-than-air texture of them figures in a lot for me. These biscuits are much more dense. Good, just heavier.
DO plan to eat these the day you make them. Their texture changes a lot by the next day,and by that I mean leaing heavily towards stale. Then again, you don’t often hear, Can’t wait for some of your famous day-old biscuits! You know what to do – eat the darn biscuits. It’s what they want.
The recipe is supposed to make 12 biscuits, we got 10. Mileage may vary and all.