Not-Quite Cheddar Bay Biscuits
A simple biscuit recipe with plenty of herbs, spices, and cheese to make them taste better than the Red Lobster classic.
Equipment
- Mixing Bowl
- Pastry Brush
- Biscuit Cutter
- Baking Sheet
- Silicone Baking Mat
Ingredients
- 2 Cups Flour
- 1¼ Cups Heavy Cream
- 1 Cup Shredded Cheese
- 4 Tbsp Butter
- 1 Tbsp Baking Powder
- ½ Tbsp Dried Chives
- ¾ Tsp Garlic Powder
- ¾ Tsp Onion Powder
- ½ Tsp Seasoned Salt
Instructions
- Preheat oven to 425°F.
- In your mixing bowl, mix together the flour, baking powder, chives, seasoned salt, garlic powder, and onion powder.
- Add the heavy cream and two tablespoons of melted butter. Mix together until it forms a dough ball.
- Knead the dough ball for 30 seconds or so, to fully incorporate the flour.
- Add in the cheese (I like a 50/50 mix of cheddar and monterey jack) and knead more to combine.
- On a lightly floured surface, roll or flatten the dough to be about ¾" thick. Using a cookie cutter, cut as many round biscuits out of it as possible. Be careful not to twist the cutter!
- With the remaining dough, roll it back into a ball, re-flatten, and re-cut. If you have any excess, it can make one sad, sprawled-out biscuit to use it up.
- Place each dough round on your baking sheet lined with your silicone mat (or parchment paper).
- In a small bowl, melt the remaining two tablespoons of butter and mix in a bit more garlic and onion powders. Brush the tops of each biscuit generously.
- Bake the biscuits for 15 minutes, rotating your baking sheet halfway through so they bake evenly. Let cool slightly, serve, and enjoy!