Every once in a while I get the biggest craving for biscuits – last weekend was one such time. The itch needed to be scratched and this was the recipe to do it! From what I hear they’re reminiscent of Red Lobster’s biscuits. To rack up even more comparisons (and the saturated fat content) I melted some butter and added garlic powder, then drizzled it on top of the biscuits before serving. *drool* This unassuming recipe from Canadian Living Magazine actually beat out Ina Garten’s biscuits for top spot on my all-star recipes list. They’re so fluffy and flavorful! And a bonus – you don’t need buttermilk or extra large eggs.
These biscuits can accompany just about anything. I made some wicked breakfast sandwiches with them and ate an extra couple as-is! They would also go well with soup, and of course sea food! Dangerous my friends. East coast cook-out here we come!
Quick Cheddar Biscuits
1-3/4 cups (425 mL) all-purpose flour
4 tsp (18 mL) baking powder
1 tbsp (15 mL) granulated sugar
1 tbsp (15 mL) dried parsley
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) garlic powder
1/4 cup (60 mL) butter, cubed
1 cup (250 mL) shredded old Cheddar cheese
1 cup (250 mL) milk
In large bowl, whisk together flour, baking powder, sugar, parsley, salt and garlic powder. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
Add Cheddar cheese and milk, mixing with fork until ragged moist dough forms. Drop by 1/4 (50 mL)cupfuls, 1-1/2 inches (4 cm) apart, onto greased baking sheet.
Bake in centre of 425°F (220°C) oven until lightly browned, 13 to 15 minutes. Makes 12.
Garlic Butter Topping
- 3 tablespoons unsalted butter, melted
- 1/2 teaspoon garlic powder
Whisk together ingredients, then brush on top of the biscuits right after you take them out of the oven. Sooo good!