Cheesy Garlic Biscuits
February 21st, 2007
Red Lobster used to serve a delicious buttery, cheesy biscuit with every meal. It’s been - literally - many years since I have been in a Red Lobster so I have no idea if they still do or not. I’m not a big lover of seafood (if you read this blog much, you know I don’t cook it much) but I am a big fan of those biscuits that Red Lobster used to serve.
So a long time ago I decided to try making them myself, and by golly, they turned out pretty good. Now I make biscuits rather often, but don’t make these cheesy garlic ones much at all. I guess garlic bread is easier if you’ve got the right kind of bread on hand.
Last night we had BBQ chicken on the grill and a hodge-podge of leftover vegetables and I felt like serving something else with it, so I whipped up a batch of these biscuits.
To make them, start with a basic biscuit recipe: Baking Soda Biscuits, then add some shredded cheese, garlic, parsley, and extra milk. Here’s the recipe:
Cheesy Garlic Biscuits
makes 18
1/2 c. shortening (butter will make them even tastier)
2 c. flour
1 T. sugar
1 T. baking powder
1/2 t. salt
1 t. parsley
2 t. minced garlic (more or less to taste)
3/4 c. shredded cheddar cheese
1 to 1 1/4 c. milk
As with biscuits, put the shortening and all of the dry ingredients (flour, sugar, baking powder, salt) in a large bowl. Use a pastry blender to cut the shortening or butter into the flour until you have small crumbs. Next add the garlic and cheese and toss them in with a spatula / rubber scraper.
Now add the milk until you have a big, messy-looking, lumpy blob of dough. It should be fairly wet, enough so that you definitely do not want to put your hands in it.
Get out your muffin pan and cupcake liners if you have them. Spray with a little cooking spray and drop big spoonfuls of biscuit dough into the muffin cups. They should be about 2/3 full.
Bake at 375 for about 15 minutes, until they turn golden brown on top. Serve immediately.
Entry Filed under: Bread, Recipes, Side Dishes, Supper
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