Are you intimidated about making biscutes? I am! I’ve tried a few times but I’m still looking for that right recipe. Drop biscuits are in my opinion full proof and anyone can do it.
Have you ever had Red Lobster Cheddar Bay Biscuits? They are soooooo good! One of my favorite items at RL besides their Boston Ice Tea (cranberry and black tea). Those are the two items I crave and brings me back to them. I haven’t been to Red Lobster in years, I use to go often when I lived on Long Island, NY. Eating here in Salem, OR is just much more costly and we don’t eat out at these chains very often now.
Last year we attended a three day educational convention, I’ve been attending every year since I was born. Typically after the special day convention we go out to eat with friends or family because it is a special occasion. However this last year we didn’t get any invites mostly because everyone was so tired and just needed to rest at home. Honestly I was bummed because it is a typical tradition to go out after, I felt alone and it just hit me times are changing. Money was tight anyway. My Mr.Tasteful asked what I wanted to do, I just wanted to lay in bed and sleep which I did for a couple hours. I laid in bed thinking of times past and I got a craving for Cheddar Bay Biscuits from RL. This craving motivated me to get up and figure out how I could make them at home.
After some research I came up with this recipe. I did not copy anyone personal recipe just found a link for recreating bisquick mix from scratch written by Hemi Weingarten “Bisquick – A shortcut loaded with trans fat”.
From there on I just added this and that and enjoyed the results. I did need to google the topping and can’t give credit to one individual. The Internet us so inundated with these copy cat recipes you may wonder why am I adding another one?
Because this is a must have recipe! It makes any simple meal better! My sister inlaw “Professor” was talking to me about any tips I could share with her about my budget. This recipe is great because it uses my pantry basics for survival. Now that it is cooler season (because I don’t have AC for summer) my oven is turned on a lot more. This is one of my must have 14 recipes ill past along to My Cupcake.
Cheddar Drop Biscuits:
This recipe is for a small batch between 4-6 biscuits depending on how large you make them. I did a small batch because sometimes you only have enough ingredients for a few. When I read recipes for more ingredients I get discouraged from making then. So if you want a bigger batch just double this recipe.
1 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1 TBSP canola or vegetable oil
1/4 tsp onion powder
2/3 cup shredded mild cheddar cheese (use the thicker shredder side of cheese grater. I find thicker cut is better then the thin cut)
1/2 cup milk (I use 2%)
1 TBSP melted butter
1/4 tsp garlic powder
Topping after baked:
1 TBSP melted butter
1/4 tsp parsley flakes (crush btwn fingers)
In a large mixing bowl combine flour, baking powder, onion powder and salt and whisk together until combined.
Add shredded cheese to flour and toss until all coated.
Combine oil into milk. Then create a well into flour mixture and pour milk into middle of well. Then stir together until all dry flour is combined.
Then scoop 1 large Tablespoon scoop onto a ungreased baking sheet. You will get 6 scoops, plus have extra. Take the extra and disperse evenly among the 6 scoops. Then take your fingers and gently spread out to make a more even mound.
Next turn on oven and preheat to 400 degrees. You want to allow biscuits to rest for at least 5-10 minutes before baking.
Melt 1 TBSP of butter then add garlic powder, I recommend graduals instead of powder. I used powder and it clumps but still works if that what you have. Then base each unbaked biscuit with melted garlic butter. Once oven has reached 400 degrees bake on the middle rack for 10-12 minutes or until a light golden brown.
Melt another 1 TBSP of butter with 1/4 tsp of crushed dried parsley. Once biscuits are a light golden brown ontop and bottom (10-12 minutes) remove and base top of each biscuit with parsley butter. Then lightly sprinkle top with garlic salt. Serve hot!