Almost Famous Cheddar Biscuits
I’m not the biggest fan of Red Lobster, but their Cheddar Bay Biscuits are not to be rivaled… except maybe by these suckers!
A fabulous recipe from the October issue of Food Network Magazine – loving this new publication! These “Almost Famous Biscuits” are a great replica of the biscuits Red Lobster is known for. I was feeling run down on Sunday, so Steve made these as a treat to cheer me up. Our whole house smelled amazing for hours afterward. I highly recommend you gobble these up straight from the oven.
1 3/4 cups all purpose flour
1 tablespoon plus 2 teaspoons baking powder
2 teaspoons sugar
1/4 teaspoons salt
3 tablespoons vegetable shortening at room temperature
4 tablespoons cold unsalted butter cut into 1/2 inch pieces
6 ounces grated cheddar (about 1 1/4 cups)
3/4 cup whole milk
3 tablespoons unsalted butter (FYI I almost never actually use unsalted butter, salted will work fine)
1 clove garlic, smashed
1 teaspoon chopped fresh parsley
Position a rack in the upper third of the oven and preheat to 425. Lightly mist a large baking sheet with cooking spray.
Pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and pulse till combined. Add the butter; pulse 4 or 5 time, or until the butter is in pea-sized pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough. Turn out onto a clean surface and knead until the dough comes together. Do not overwork the dough or the biscuits will be tough.
Drop the dough onto the baking sheet in 1/4 cup portions, 2 inches apart, and bake until golden – about 15-20 mins.
Meanwhile make the garlic butter. Melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minute. Remove from the heat and stir in the parsley. Brush the biscuits with the garlic butter and serve warm.Recipes, Starters and tagged baking.