If you love the Cheddar Bay Biscuits they serve at Red Lobster, then you are going to love this homemade version. These are as close as you can get to the restaurant’s biscuits – and some say they are even better!
Biscuits are a great addition to your summer picnic of fried chicken and cold dishes. They are delicious either hot or cold. If you find that you have any leftovers (hard to believe you would but you never know…) use them to make fresh bread crumbs.
Garlic Cheddar Biscuits
2 cups flour
2 t. baking powder
¼ t. baking soda
1 t. sugar
½ t. salt
8 T. butter (1 stick), divided
1 ½ cups shredded sharp cheddar cheese
1 cup buttermilk
Garlic salt
Combine the dry ingredients; add 6 tablespoons butter. There are two ways to do this: 1) Freeze the butter and grate it into the flour mixture; combine with your fingers; 2) Chop the butter into small pieces and incorporate into flour mixture with a pastry blender. Either way works great.
Mix in the cheese. Add the buttermilk and stir with a fork just until combined. Do not over mix or your biscuits will be tough.
Grease a round cake pan. Drop the biscuit dough by heaping tablespoons into the pan. Bake at 425 degrees for about 20 minutes. Remove from oven and immediately spread the remaining two tablespoons of butter over the hot biscuits (you can also melt the butter and brush it over the tops of the biscuits – but why make another dish dirty?). Sprinkle with garlic salt.
Makes 6 - 8 biscuits
Tip: Don’t have buttermilk on hand? Add a teaspoon of vinegar to a cup of plain milk and let it sit at room temperature for about 5 minutes.
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