Cheddar Bay Biscuits
Deliciously tender buttermilk biscuits loaded with cheese, and brushed with a parsley garlic butter, these biscuits are a Red Lobster copycat recipe, that are amazing.
Servings: 12
Calories: 231kcal
Ingredients
- 2 cups All-purpose Flour
- 1/2 teaspoon Baking Soda
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 3/4 teaspoon Ground Dry Mustard
- 1/4 teaspoon Cayenne Pepper
- 1 cup Buttermilk
- 1/2 cup Butter Melted
- 1 cup Sharp Cheddar Cheese + Jack shredded
Herbed Garlic Butter Topping
- 4 Tablespoons Butter salted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1 pinch salt
Instructions
- Preheat oven to 475 degrees F.
- In a large bowl, combine flour, baking soda, baking powder, salt, sugar, dry mustard, cayenne pepper, and whisk together.
- Once dry ingredients are whisked together, stir buttermilk and melted butter together. And add it to the dry ingredient mix. Stir together.
- Then fold in the sharp cheddar and jack cheese blend.
- Line a baking sheet with parchment paper.
- Drop big dollops (1/4 cup size) of the biscuit mixture onto the baking sheet. It should make 12 biscuits. Space them about 1 1/2 inches apart
- Bake for 13-15 minutes, until tops are starting to turn golden brown.
- While the biscuits bake, melt butter topping butter, and stir in the garlic powder, dried parsley, and salt.
- Remove biscuits from oven, and brush tops with the herbed garlic butter mixture. Transfer to a wire cooling rack, cool slightly, and serve warm.
Notes
If you don't have buttermilk, substitute 3/4 cup plain whole milk and 1/4 cup low-fat yogurt.
To reheat/refresh day-old biscuits, heat them in a 300 degree oven for 10 minutes.
To reheat/refresh day-old biscuits, heat them in a 300 degree oven for 10 minutes.
Nutrition
Calories: 231kcal | Carbohydrates: 18g | Protein: 5g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 424mg | Potassium: 126mg | Fiber: 1g | Sugar: 1g | Vitamin A: 498IU | Calcium: 126mg | Iron: 1mg