I have a weakness for the Cheddar Garlic Buttermilk Biscuits, to be honest for most any carbs. Adding buttermilk, garlic, and cheddar cheese certainly doesn’t help matters. At all. I don’t want to like them. But I do, I simply can’t help it. Sometimes they just call my name and I just can’t resist. Especially when I know they are the perfect match for whatever I am serving for dinner. Or maybe they are dinner. They are what I want for dinner. Just kidding, sort of. Seriously, what’s not to like, though? Tell me. Maybe you can help me learn to steer away from them. Until then, you will just have to suffer with me. This is my take on those famous Red Lobster Cheddar Biscuits. We don’t have a Red Lobster in my little corner of Wyoming, so I had to figure out how to make my own. I adapted my recipe from this Top Secret Restaurant recipe. They were pretty close, but I certainly don’t remember anything green adorning the biscuits in the restaurant. And good luck getting my kids to eat biscuits sprinkled with anything green. Come to think of it, I don’t want my biscuits sprinkled with anything green either. I wanted a softer and moister biscuit, enter buttermilk. And cheddar. More cheddar and some garlic. Perfect!
Cheddar Garlic Buttermilk Biscuits
Ingredients
Biscuit Ingredients
- 2 1/2 cups Bisquick baking mix
- 3/4 cups cold buttermilk
- 4 Tablespoons cold butter cubed (1/2 stick)
- 1/4 teaspoon garlic powder
- 1 3/4 cups sharp grated cheddar sometimes I even use 2 cups
Butter Glaze
- 2 Tablespoons butter melted
- 1/2 teaspoon garlic powder
Instructions
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Preheat oven to 400 degrees.
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Cut butter into Bisquick mix using a pastry cutter or large fork, until small chunks if butter remain the size of peas. Add cheese, buttermilk, and garlic. Mix by hand or with wooden spoon until just combined, don't over mix. Add a splash of buttermilk if mixture seems too dry, the batter will be super thick though, use just enough buttermilk to make everything stick together.
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Drop biscuits, by 1/4 cup portions, onto an ungreased cookie sheet. An ice cream scoop works well.
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Bake for 15-17 minutes or until the tops begin to turn golden brown.
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Melt two Tablespoons of butter in a small bowl in the microwave. Add 1/2 teaspoon garlic powder and stir to combine. Brush on top of biscuits with a pastry brush, spreading the entire butter mix between all the biscuits.
Recipe Notes
Adapted from Top Secret Restrant Recipes
These are delicious. My mom gave me this recipe about 10 years ago and it is always a big hit.
Kel, did she adapt hers as well, or does she follow the real recipe? Buttermilk?
These look so so yummy. Please email us this recipe so we can feature this on our cooking blog. envymycooking.blogspot.com. Thanks
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