This uber-easy copycat of Red Lobster's infamous Cheddar Bay Biscuits will bring all the deliciousness of these wildly addictive biscuits to your face without ever having to leave home!
1/8-1/4tspdried parsley or fresh chopped parsley to garnish
Instructions
Preheat oven to 425 degrees F.
In a large bowl, mix together flour, baking powder, salt, garlic powder, paprika, turmeric, and sugar.
Cut cold butter into the flour mixture using a pastry cutter. Alternatively you can use a box grater to grate the cold butter it into the flour mixture.
Next add cheese then slowly pour buttermilk into the flour mixture while gently mixing with a fork.
Once all the milk has been added the dough will be a bit dry.
Begin to knead a few times to evenly distribute the moisture and, if still seriously dry after kneading, feel free to add an extra tablespoon of milk to the bowl. I typically knead my dough for about 8-10 strokes and stop manhandling it. Over kneading will toughen the dough.
Sprinkle flour on a rolling pin and roll out your dough onto a lightly floured surface and flatten until about 1 inch thick. You can also make these drop biscuit style by scooping out 6-7 lumps of dough vs. rolling and cutting. Both methods work great!
If you rolled your dough, use a biscuit cutter to cut out approximately 6 or 7 biscuits from the dough.
Lay each tasty biscuit flat, spaced, on an ungreased non-stick baking pan and bake for 12-15 minutes at 425°F. Mine are almost always done around the 12-13 min mark when the edges just barely turn golden. Times will depend on whether you make 6 or 7 biscuits.
While biscuits bake, combine melted butter with garlic powder, salt, and parsley. Brush over hot-from-the-oven biscuits and enjoy!
Notes
For extra-golden biscuits, I love adding a pinch or two of turmeric to this recipe. It's optional but really amps up the color, plus it's a healthy and all-natural mix-in!Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!