Wednesday, January 15, 2014

Cheddar and Parsley Biscuits

There is one chain of restaurant here called Red Lobster. The food there is just ok but I do love their Cheddar biscuits. They will serve a few of it on the table in place of bread basket. These are no ordinary biscuits. They are loaded with cheddar cheese and garlic and with some herbs in it too. I can polish them up in no time. I tried goggling for the recipes and most of the recipes use packaged baking mix which I wanted to avoid. So I end up creating a simple recipe which turns out pretty good. They were light, fluffy and full of cheese flavor. With the leftovers, I just reheating them up and make sandwiches out of it.


2 ¼ cups flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ tsp garlic powder
3 tbsp chopped fresh parsley
1 cup shredded sharp cheddar cheese
1 cup buttermilk
½ cup melted butter

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a non-stick baking mat; set aside.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt and garlic powder. Stir in the parsley, cheddar cheese and set aside.
3. In a medium bowl, stir together the buttermilk and melted butter. Add buttermilk mixture to the flour and mix gently with a rubber spatula just until a soft dough is form.
4. Pour the dough out on a well floured work surface. Lightly knead the dough 4-5 times, pat it to about ¾” thick and cut into desire shapes.
5. Lightly brush the top of biscuits with milk and bake for 15-18 minutes or until golden brown. Cool it down for a few minutes and enjoy it with some butter.

Note: If you like free form biscuits you can just scoop out portions of dough with a spoon and drop it on to the baking sheet and bake it after steps 3. Leftovers can be stored in a zip-log bag at room temperature up to 3 days.


Jackie McGuinness said...

I have made these biscuits for years!!

Shereen said...

I was not impressed at all with Red Lobster's biscuit but yours... wow! They look absolutely delicious. Will try out your recipe soon. Thank you for sharing:))