About a hundred years ago (or okay… it was 2010) I shared a recipe for Pepperoni Pasta & Garlic Cheddar Biscuits. I was really, really proud of that post at the time, but gosh… looking back it was sad.
Don’t believe me? Here’s the post. I should note – if you want to see those bad pics, look now. I will be deleting that post soon.
Anywho, a couple of nights ago I made Lasagna for supper and at the last minute, decided we needed bread to go with it. Since we didn’t have any French Bread on hand (or in the freezer), I decided we’d bake these really quick biscuits … because they’re so easy and fast and delish!
Aaaaand , since we had leftovers, I snapped a few pictures so I could re-share the recipe… with much-improved photos!
By the way – if you take pictures of cakes or any food really and you want to improve your skills, can I recommend Food Blogger Pro? It’s the single most important investment I made that has improved my food photography and many other blogging skills.
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Okay… now let’s talk about the biscuits. They’re light and fluffy and so easy to make. The other night when we made them, I actually had my 14 year old daughter whip them up!
She had them ready and in the oven within 10 minutes or so.
She used this cookie scoop (which is also the scoop I use for cupcakes) to dip them out and we ended up with around 30 biscuits.
You could just use a spoon and make them bigger and not so round 😉
In my mind, these Garlic Cheddar Biscuits compare to the Cheddar Bay Biscuits at Red Lobster. We don’t eat at Red Lobster often (although I do love it when we do!), so this is my go-to recipe when I have a craving for those biscuits.
But I honestly have no idea where I got the recipe. I’ve been using it for years and it may or may not be a copycat recipe for the Red Lobster biscuits.
Anyway… I won’t ramble on and on. The printable recipe is below!
Garlic Cheddar Biscuits
Some things I use or you might need:
These super soft and easy biscuits can be ready to eat in under 30 minutes!
For the biscuits:
- 2 ½ cups of self-rising flour
- 2 teaspoons of sugar
- ½ cup butter or shortening (I use shortening for lighter biscuits)
- 1 cup of buttermilk**
- 3/4 cup shredded cheddar
- 3 cloves garlic, minced (or 3 tsp. if you buy the pre-minced jars like I do!)
To brush on after baking:
- Preheat oven to 450°F.
- Mix sugar and flour. Cut shortening into flour with a pastry blender.
- Stir in buttermilk, cheddar and garlic until well combined.
- Drop by the spoonful onto cookie sheet.
- Bake for 8-10 minutes or until golden brown.
- After baking, place 4 Tbsp. of butter in a microwavable dish. Add 2-3 cloves of minced garlic (or a 2 tsp. of garlic powder). Melt and fuse the garlic with the butter.
- Brush over the hot biscuits! SO yummy!
** If you don’t have buttermilk on hand, you can measure out 1 cup of milk minus 1 Tbsp. Then add 1 Tbsp. of white vinegar or lemon juice and let it stand for about 5 minutes. Then you have 1 cup of buttermilk!