If you are a fan of the Cheddar Bay Biscuits served at Red Lobster you will love these! They are light (in texture, not calories) and flavorful, the perfect side to almost any meal.
For the biscuit:
1 3/4 cups all-purpose flour
1 TBSP plus 2 tsp baking powder
2 1/2 tsp sugar
1/4 tsp salt
3 TBSP vegetable shortening, at room temp.
4 TBSP cold unsalted butter, cut into 1/2 in. pieces
6 oz. grated cheddar cheese, about 1 1/4 cups
1 TBSP plus 2 tsp baking powder
2 1/2 tsp sugar
1/4 tsp salt
3 TBSP vegetable shortening, at room temp.
4 TBSP cold unsalted butter, cut into 1/2 in. pieces
6 oz. grated cheddar cheese, about 1 1/4 cups
3/4 cup whole milk
For the garlic butter:
3 TBSP unsalted butter
1 clove garlic, smashed
1 tsp chopped fresh parsely
1 clove garlic, smashed
1 tsp chopped fresh parsely
Directions:
Position a rack in the upper third of the oven and preheat to 425 degrees. Lightly mist a large baking sheet with cooking spray.
Make the biscuits: Pulse the flour, baking powder, sugar and salt in a food processor. You may add a little garlic powder to the dough if you like more of a garlic flavor. Add the shortening and pulse until combined. Add the butter; pulse 4 or 5 times, or until the butter is in pea sized pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough. Turn out onto a clean surface adn gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough.
Drop the dough onto the baking sheet in scant 1/4 cup portions, 2 inches apart, and bake until golden, 15-20 minutes.
Meanwhile, make the garlic butter: Melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minute. Remove from heat and stir in the parsley. Brush the biscuits with the garlic butter and serve warm.
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