I've never liked fish or seafood. In fact, the only fish I really will eat is tuna in the can...which I don't think even counts. Therefore, I never went to Red Lobster growing up. Thankfully, my parents knew that I would love the cheese biscuits that they served, so they would always bring me home some. And thus began my love affair. Ever since I moved out of my parents house, I've been making my own cheese biscuits (since I couldn't get my fix through them anymore). Until last year, I had been making them with Bisquick, milk, cheese, and some garlic powder. While I have nothing against Bisquick, it started to taste funny to me. So I decided to find my own recipe.
These are one of my husband's favorite breads. Sometimes I can even convince him to eat pasta if I serve these with it...which is pretty huge since he abhors pasta. Weirdo. When it's just the two of us, I make half of this recipe, and we have leftover biscuits. I love the fact that while they don't come out of a yellow box, they're pretty much just as easy to make. And I think they taste better, too.
Cheese Biscuits Recipe
Makes about 12 medium size biscuits
Print this recipe
Notes: I use butter-flavored shortening, but use regular if that's all you have. If you don't have buttermilk (I usually don't), pour a scant 1 tablespoon of white vinegar into the 3/4 measuring cup and then fill it up with milk. Let it sit while you get the rest of your ingredients together and then pour it in at the end. The butter topping makes quite a bit, so if you know that you won’t want to slather your biscuits with it, you can cut it down some. My husband likes a lot of butter!
For the biscuits:
1 2/3 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon garlic powder
1/4 cup shortening
1 1/4 cups sharp cheddar cheese, grated
3/4 cup buttermilk
For the topping:
1/4 cup butter
1/2 teaspoon garlic powder
1/4 teaspoon dried parsley
Preheat your oven to 450 degrees.
In a large bowl, stir together the flour, baking powder, salt, baking soda, and garlic powder. Using a fork, mix in the shortening until it is broken down and resembles coarse crumbs. Stir in the cheese. Add in the milk and then stir until combined. Drop by spoonfuls onto a greased baking sheet, leaving a couple of inches between the biscuits.
Bake for 12-14 minutes until the tops are brown.
While the biscuits are baking, melt the butter. Stir in the garlic powder and parsley and then brush over the tops of the hot baked biscuits. Serve immediately.
Adapted from AllRecipes
These are one of my husband's favorite breads. Sometimes I can even convince him to eat pasta if I serve these with it...which is pretty huge since he abhors pasta. Weirdo. When it's just the two of us, I make half of this recipe, and we have leftover biscuits. I love the fact that while they don't come out of a yellow box, they're pretty much just as easy to make. And I think they taste better, too.
Cheese Biscuits Recipe
Makes about 12 medium size biscuits
Print this recipe
Notes: I use butter-flavored shortening, but use regular if that's all you have. If you don't have buttermilk (I usually don't), pour a scant 1 tablespoon of white vinegar into the 3/4 measuring cup and then fill it up with milk. Let it sit while you get the rest of your ingredients together and then pour it in at the end. The butter topping makes quite a bit, so if you know that you won’t want to slather your biscuits with it, you can cut it down some. My husband likes a lot of butter!
For the biscuits:
1 2/3 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon garlic powder
1/4 cup shortening
1 1/4 cups sharp cheddar cheese, grated
3/4 cup buttermilk
For the topping:
1/4 cup butter
1/2 teaspoon garlic powder
1/4 teaspoon dried parsley
Preheat your oven to 450 degrees.
In a large bowl, stir together the flour, baking powder, salt, baking soda, and garlic powder. Using a fork, mix in the shortening until it is broken down and resembles coarse crumbs. Stir in the cheese. Add in the milk and then stir until combined. Drop by spoonfuls onto a greased baking sheet, leaving a couple of inches between the biscuits.
Bake for 12-14 minutes until the tops are brown.
While the biscuits are baking, melt the butter. Stir in the garlic powder and parsley and then brush over the tops of the hot baked biscuits. Serve immediately.
Adapted from AllRecipes
