I have a guilty pleasure which I’m about to reveal. Let me preface this by saying that my hubby is from Nova Scotia and we all know that Nova Scotia = ……yes that’s right – LOBSTER!!!!
Now when I first started dating my hubby and I revealed my dirty little secret he was aghast, stunned, and left at a loss for words. My secret?? I love Red Lobster, but I LOOOOOVE their Cheddar Bay Biscuits. There is nothing like that moment when you see your waiter sauntering over to your table carrying that basket of moist, piping hot, melt in your mouth Cheddar Bay biscuits.
My hubby feels that lobster from Red Lobster is sub par (snob!) so refuses to go. Therefore I was left with no choice but to develop a recipe for those tasty morsels, Cheddar Bay Biscuits, that I could gobble by the handful at my leisure 🙂
You will want to make these. You will love these. You will thank me for these (please feel free to leave comments below after you’ve made them). All hail the biscuit!!!
- 2 1/2 cups Bisquick baking mix
- 1/4 cup cold butter
- 1 cup old or sharp cheddar cheese, grated
- 3/4 cup cold whole milk
- 1/4 teaspoon garlic powder
- 2 tablespoons butter, melted
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried parsley flakes
- 1/4 teaspoon pinch salt
- Preheat oven to 400°F.
- Combine Bisquick and cold butter. Use a pastry cutter to cut butter or two knives. There should be small chunks of butter about the size of peas.
- Add cheddar, milk and 1/4 tsp garlic.
- Get right in there and mix by hand until combined, being careful NOT to over mix.
- Drop equal portions onto greased cookie sheet. I usually use an ice cream scoop to do this.
- Bake for 15-17 minutes or until tops are golden brown.
- Melt 2 tbsp butter in a bowl. Stir in 1/2 tsp garlic powder and parsley flakes.
- Use a pastry brush to immediately spread garlic butter over tops of biscuits.
- Tip: cold butter is a must to give your biscuits a nice flaky texture.