Cheddar Bay Biscuits

These are the copy cat version of Red Lobster's Cheddar Biscuits. You can find the recipe that I copied Here  Once I found them, I couldn't stop myself from making them.










Printable Version

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon granulated sugar
• ¾ teaspoon salt
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• 4 ounces sharp cheddar cheese, shredded (about 1 cup shredded)
• 1 cup buttermilk, cold
• ½ cup unsalted butter, melted and cooled for 5 minutes

For the Topping:

• 2 tablespoons unsalted butter, melted, divided
• ½ teaspoon garlic powder
• 1 teaspoon minced fresh parsley (or ¼ teaspoon dried)

Instructions

1. Preheat oven to 475 degrees F. Line a baking sheet with parchment paper or a non-stick baking mat; set aside.
2. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, garlic powder and cayenne. Stir in the cheddar cheese; set aside.
3. In a medium bowl, stir together the buttermilk and melted butter until the butter forms small clumps.
4. Add the buttermilk mixture to the flour mixture and mix gently with a rubber spatula just until a dough forms and no dry ingredients remain. Use a greased ¼-cup measuring cup to scoop out portions of dough. Place on the prepared baking sheet, leaving a little more than an inch between biscuits.
5. Bake until the biscuits are golden brown, about 12 minutes. While the biscuits are in the oven, stir together the 2 tablespoons melted butter, garlic powder and parsley. Remove the biscuits from the oven and immediately brush with the topping mixture. Allow to cool for at least 5 minutes before serving. Leftovers can be stored in an airtight container or zip-top back at room temperature for up to 3 days.