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February 18, 2009

Garlic Cheddar Biscuits

Garlic Cheddar Biscuits

I love Red Lobster. Well actually I love seafood and sometimes I like to go to Red Lobster and while their seafood is ok (I prefer going to Phillips here in Maryland, specifically the Annapolis location! Though looking at their website Annapolis doesn't appear to be listed there anymore, so perhaps it closed? I haven't been over to Main Street in Annapolis in a year or so.) I have to admit that sometimes I want to go eat there simply for their garlic cheese biscuits!

Several years ago I decided that it couldn't be that hard to come up with something similar so I set to work. At first I used garlic salt, but it can tend to make the biscuits too salty overall. I finally settled on garlic powder and it works like a charm! The biscuits are light and tender and just the perfect savory bite! There is melted cheese throughout as well. These are just fabulous by themselves or with a dab of butter while still piping hot!

What You'll Need:
2 cups of unbleached all purpose flour
1 teaspoon of sea salt
2 tablespoons of garlic powder
1 tablespoon of baking powder
1 stick of butter, softened
2 cups of shredded cheddar (Note: I highly recommend shredding your own. They put some weird stabilizers in pre-shredded cheeses that cause them to not work quite as well. They will still work, but the results will be much better if you shred the cheese yourself.)
1 1/4 cups of buttermilk (Note: You may need a little more or a little less depending on humidity conditions when you are baking.)

Preheat oven to 425 F.

In a large bowl stir together flour, sea salt, garlic powder and baking powder until incorporated. Using a pastry cutter or a fork cut in butter until mixture is pebbly:

Garlic Cheddar Biscuits: Butter

Next stir in cheese:

Garlic Cheddar Biscuits: Cheese

You want to add the cheese before you add the liquid so that you can ensure that the cheese will be spread throughout the dough. It's nearly impossible to work the cheese in after you've made the dough without ending up with tough biscuits.

Next add liquid and stir until dough forms. The dough will be shaggy at this point, but will continue to come together in the next step.

Shape into a ball on a floured surface:

Garlic Cheddar Biscuits: Ready to Roll

Next roll out dough with a floured rolling pin until about 1/2 an inch thick:

Garlic Cheddar Biscuits: Ready to Cut

Using a floured glass or biscuit cutter cut biscuits and place on a baking sheet that has been lined with a silicone baking mat or parchment paper:

Garlic Cheddar Biscuits: Ready to Bake

Bake for 12-15 minutes or until golden brown.

This makes about 15 biscuits with the juice glass that I use to cut. How many it will actually make depends on the size of your cutter.

Garlic Cheddar Biscuits: The Inside

Notes: There are many variations that you can do with these. Sometimes I add in dried chives and/or parsley. You could omit the garlic and use dill instead. You could also make these using white whole wheat flour.

Posted by Dianne at February 18, 2009 10:35 AM

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Comments

Oh, those look so good! I'll have to make them for J sometime.

Posted by: Allie at February 18, 2009 11:14 AM

You could make a gluten free version by just adding cheddar and garlic powder to these: http://www.diannesdishes.com/2008/10/gluten-free-butermilk-biscuits.html

Posted by: Dianne at February 18, 2009 11:17 AM

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