Cheddar Biscuits

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If you’re like me, your favorite part of going to Red Lobster is the “Cheddar Bay Biscuits.”  Who cares about the crab alfredo or the other forgettable seafood dishes?  Just give me a basket of freshly baked biscuits and I’m good. We made clam chowder for our dad and wanted to serve it alongside something equally rich and delicious.  These cheddar biscuits are flaky, cheesy, and buttery.  In fact, they aren’t mere copy cats of Red Lobster’s biscuits–they’re better.  And this recipe makes a lot more than the basket they give you!

 

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Cheddar Biscuits

Makes 12-14 biscuits

Biscuits:

Cooking spray
1 3/4 cups all purpose flour
1 tablespoon plus 2 teaspoons baking powder
2 1/2 teaspoons sugar
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
6 ounces grated yellow cheddar cheese (about 1 1/4 cups)
3/4 cup whole milk

Garlic Butter:

2 tablespoons unsalted butter
2 cloves garlic, smashed
1 teaspoon chopped fresh chives

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: Stir flour, baking powder, sugar and salt in a large bowl.  Add butter and cut with a pastry blender until the butter is in pea-size pieces.  Add cheese and stir to distribute.  Pour in milk and stir just until mixture is moistened and forms a “shaggy” dough.  Turn out onto a clean surface and gently knead until dough comes together.  DO NOT overwork the dough or the biscuits will be tough.
 
Tear off 1/4 cup portions of dough and drop onto baking sheets 2 inches apart.  Bake until golden, about 14 to 17 minutes.
 
Meanwhile, make the garlic butter: Melt butter with garlic in a small saucepan over medium heat; cook for 1 minute. Remove from heat and stir in the parsley. Brush biscuits with garlic butter and serve warm.
 
 
Happy Eating!
-Angela
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