Thursday, March 7, 2013

Garlic Cheddar Drop Biscuits

An easy baking mix biscuit based on the Red Lobster Cheddar Bay biscuit copycats, made with sharp cheddar cheese and melted butter, infused with fresh garlic.
An easy baking mix biscuit based on the Red Lobster Cheddar Bay biscuit copycats, made with sharp cheddar cheese and melted butter, infused with fresh garlic.

Garlic Cheddar Drop Biscuits

Since I still had some baking mix in the pantry, leftover from my annual holiday sausage cheese balls, I thought it'd be a good time to use some to publish these drop biscuits with garlic and cheese. These yummy biscuits were made famous by Red Lobster restaurant's Cheddar Bay Biscuit of course, and the multitude of copycat recipes that resulted from it. This is the copycat version that I ended up with after a few trials.

Rather than including garlic powder in the butter or biscuits, I've really grown to love using butter infused with mashed and chopped fresh garlic, which you strain and drizzle over the top the biscuits.

I also prefer using buttermilk in this biscuit instead of plain milk or water, and I've left out the typical parsley that is often added, although they are also good with the addition of a variety of herbs. I've made a pretty good scratch, cut out version of this garlic cheese biscuit, but I really believe these biscuits are best made as drop biscuits and using baking mix - they really do work out the best. I've also settled on two things with the cheese - use sharp or even extra sharp Cheddar, and one cup of it is just right.

These have a very nice garlic flavor, but not too overpowering and the right taste of cheese - not too little, not too much. Just right. You'll get roughly 9 biscuits using an ice cream scoop, but make them whatever size you prefer, adjusting cooking time as needed. Serve these biscuits with just about anything, but serve them fresh from the oven and hot. That's when they really shine. Here's how to make them.

Preheat oven to 450 degrees F. Add 1/2 stick of butter and 3 garlic cloves that have been smashed or minced, to a small saucepan and heat together until the butter is melted. Cook and stir for about 2 minutes, or until garlic is softened and tender, but do not brown. Remove from heat, strain out garlic, if desired, and set infused butter aside.

Stir together 2 cups of baking mix and 1 cup of shredded sharp Cheddar cheese.

Add 1/2 cup of the buttermilk and stir.

Add the additional buttermilk as needed, just until flour begins to pull away from the sides of the bowl and a soft dough forms.

Use an ice cream scoop, or about 1/8 cup measure, to drop dough onto a silpat or parchment covered cookie sheet. You should get roughly 8 or 9 biscuits.

Spoon some of the infused garlic butter over each biscuit - reserving some for when the biscuits come out of the oven.

Bake at 450 degrees F for 10 to 12 minutes, or until tops begin to lightly brown. Remove from oven and immediately spoon remaining butter over warm biscuits.

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Posted by on March 7, 2013
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