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Cheddar-Herb Drop Biscuits

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

Say what you will about Red Lobster, I’ll go there time and again to feast on their buttery, cheesy, garlicky Cheddar Bay Biscuits. They’re famously good…and NOTORIOUSLY bad for you. So this version lightens them up a LOT. They may not be good for you, exactly, but they sure taste divine!

Ingredients

  • 1-½ cup Flour
  • 1-½ teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • 1 teaspoon Kosher Salt
  • 5 Tablespoons Cold Butter, Divided
  • 2 Tablespoons Minced Fresh Parsley, Divided
  • 1 Tablespoon Minced Chives
  • ¾ cups Shredded Sharp Cheddar Cheese
  • ½ teaspoons Freshly Ground Black Pepper
  • ¾ cups Buttermilk
  • ¼ teaspoons Garlic Powder

Preparation

Preheat oven to 400 degrees F and grease a cookie sheet.

Mix flour, baking powder, baking soda, and salt in a large bowl. Cut 4 Tablespoons of butter into cubes, and then use a pastry blender or two knives to cut the butter into the flour mixture until it resembles coarse meal, with some butter chunks about the size of coarse peas.

Stir in 1 1/2 Tablespoons parsley, chives, cheese, and pepper until well mixed, then add buttermilk. Stir just until combined. Dough will be loose, shaggy, and sticky (you may need to add another Tablespoon or two of milk).

Drop heaping spoonfuls of batter onto prepared sheet, about 2″ apart (this should yield 7-8 large biscuits or close to a dozen if you use small spoons).

Bake for 13-15 minutes (shorter for smaller biscuits) until tops are golden and bottoms are crisp and brown.

Meanwhile, melt remaining butter, mix with remaining parsley and the garlic powder, and brush this mixture all over the tops of the hot biscuits. (You can skip this step if you want…but why would you want to?)

NOTE: Uncooked biscuits can be flash-frozen (place whole cookie sheet in the freezer for 30 minutes, then transfer frozen dough to a freezer-safe container) for a few weeks or up to two months. Bake the frozen dough straight from the freezer, adding a few extra minutes of baking time. They won’t be quite as fluffy, but you won’t mind since it’s much easier than making a fresh batch every time you want a biscuit!

6 Comments

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graham kerr on 12.15.2015

very good recipe
made a few minor changes; never use garlic powder, anathema
didnt have buttermilk so add vinegar to milk
light and fluffy biscuits i would make again, thanx

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ninabean on 12.13.2011

i substituted garlic salt for the garlic powder.

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thecolonel on 2.10.2011

OoOoOo… I’ve got something in mind that those might(will) be really good with. I don’t know how well they’ll go with the chicken noodle soup we’re having tonight. :)

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kaycarrasco on 2.10.2011

I just asnwered my own question. Yep, you can use 2% cheese. And 2% milk (with a splash of vinegar to substitute for the buttermilk). And caution: You may just keel over from the deliciousness! Best biscuits EVER!

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redheadedfoodie on 2.10.2011

yum!

3 Reviews

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ninabean on 12.13.2011

better than red lobster!

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Jennifer on 2.23.2011

Delicious! I used 2% cheese but followed everything else exactly. My family loved them & they do taste a lot like the Red Lobster ones!

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kaycarrasco on 2.10.2011

Just took my first–but absolutely not my last!–batch of these biscuits out of the oven and… nothing short of WOW!!! Delicate, heavenly, buttery and just the right amount of crispy… in other words, perfect. I did use 2% cheddar cheese and 2% milk (cured with vinegar) instead of buttermilk, and I am still thrilled with the result. Plus, my conscience doesn’t hurt so much. :)

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