Cheddar Bay Biscuits

Just something about these biscuits. When you think of RL you think of their biscuits. But.. when you can make them at home yourself? It just brings us up a level & these kick the boxed mix to the trasssssh. Do yourself a favor and scoop this recipe up!!! You will absolutely love them. Did I mention they get slathered in garlic herb melted butter?

all you need…


makes 16

-what you need-

  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 2 sticks of salted cold butter (1 stick is for the garlic herb coating)
  • 8 ounces shredded sharp cheddar cheese (freshly grated is key)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • pinch of salt
  • 1 cup heavy cream + 2 Tbs if needed
  • 1 Tbs chopped fresh parsley
  • 1 garlic clove

-what to do-

  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. Chop up one stick of cold butter into cubes and add to a bowl then add in the flour, baking soda, baking powder, garlic powder, onion powder and salt.
  3. Using a fork or pastry cutter, cut the butter into the flour mixture until small balls of butter are formed. Mine were just a bit larger than pea sized.
  4. Fold in the cheese (haha – comment if you get it, otherwise ignore me) Mix the cheese in using a spoon, you do not want to cut the cheese up, you want the shreds to stay whole.
  5. Next mix in one cup of heavy cream until the batter just starts to clump together and forms into a ball. You may not need the additional 2 Tbs of heavy cream but you want your biscuit dough to form into a dough ball and not be too dry. Think just a bit dryer than cookie dough. You DO NOT want this to be as wet as cookie dough. If your batter gets too wet, add a bit of flour back in to balance it back out. The dough should not stick to your fingers.
  6. Scoop your biscuit dough onto your lined baking sheet, I did just shy of 1/4 cup blobs, and bake for 15-20 minutes until edges are slightly browned and cheese is melty.
  7. Meanwhile in a small pot, over medium low heat, add your second stick of butter, chopped parsley and garlic clove. Let melt and simmer on very low heat without burning until all biscuits are done.
  8. When biscuits are done, douse them in the garlic and herb butter sauce and let your eyes eat first before you inhale these. They are addicting.

why wasn’t the biscuit invited to brunch?

he had a reputation of being flaky


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