These biscuits are a copycat of the famous biscuits served at Red Lobster restaurants! Makes 9 big biscuits using a 1/3 measuring cup.
Course: Side Dish
Keyword: cheese, quick bread
Author: Beth Cato
6ouncessharp cheddar cheeseshredded
1cupbuttermilk or soured milk*
1/2cupunsalted butter 1 stick, melted and cooled
3Tablespoonsunsalted butter melted
Preheat oven at 475-degrees. Line a big baking sheet with parchment.
In a big bowl, combine the flour, baking powder, baking soda, sugar, salt, garlic powder, and cayenne. Fold in the cheddar cheese.
Fold the buttermilk into the dry ingredients, followed by the melted butter, scraping the bottom of the bowl well to make sure everything is mixed in. Grease a 1/3 cup and use that to scoop up portions of dough to place spaced out on the baking sheet.
As the biscuits bake for 11 to 13 minutes, until golden brown, prepare the topping. Melt the butter and stir in the garlic powder and parsley. As soon as the biscuits are out of the oven, brush on the topping to cover the nooks and crannies of every biscuit on the pan.
Eat right away. Leftovers will keep in a sealed container in the fridge for days. They can be microwaved, but are best warmed in an oven or toaster oven.
OM NOM NOM!
*To make soured milk, place a few teaspoons of lemon juice or white vinegar in a cup, and pour in dairy milk or half & half to reach the 1 cup amount. Let sit for about 10 minutes at room temperature so that the mixture curdles, then use in recipe.