Garlic Cheddar Biscuits

Posted by on Thursday, September 2nd, 2010


Thanks De for this fantastic recipe.  These Garlic Cheddar Biscuits taste a lot like the ones Reb Lobster serves in their bread basket.  Good thing my oven is on the blink, else I’d be baking more of these.  And they would head straight for my hips!

  • 2 1/2 cups self-rising flour
  • 3/4 cup cold whole milk or half-n-half
  • 4 Tablespoons cold butter (1/2 stick)
  • 1/4 teaspoon garlic powder
  • 1 heaping cup grated cheddar cheese ( I used sharp)
  • 2 Tablespoons butter, melted ( for basting tops of biscuits after baking)
  • 1/4 dried parsley flakes (for basting tops of biscuits after baking)
  • 1/2 teaspoon garlic powder ( for mixing with basting butter for tops of biscuits)
  •  Pinch of salt

 Preheat oven to 400 degrees.  Combine flour with cold butter in medium bowl using pastry cutter or a large fork. Don’t mix to throughly.  There should be small chunks of butter about the size of peas remaining.  Add cheddar cheese, milk, and 1/4 teaspoon garlic.  Mix by hand until combined, but don’t over mix.  Drop approximately 1/4 cup portions of dough onto ungreased cookie sheet using ice     cream scoop.   Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.   While biscuits are baking, melt 2 tablespoons butter in the    microwave.  Stir in 1/2 teaspoon garlic powder and the dried parsley flakes.  Use a brush to baste biscuits as soon as they are removed from oven. Serve while HOT!

Makes one dozen biscuits.  

Left over biscuits can be wrapped in wet paper towel and microwaved for 30 seconds.  They soften up nicely.

Filed in Breads, Doughs, and Crusts | One response so far

One Response to “Garlic Cheddar Biscuits”

  1. Paper and Foodon 09 Oct 2010 at 10:12 am 1

    I love this recipe and have to resist from making these biscuits every day!

    I ate at Red Lobster last night, and you know… I think they used dry minced onion on theirs. I also found a Taste of Home recipe that lists onion as an ingredient. I think I am going to try that next time.