Cheddar Biscuits from Scratch Recipe

This recipe does NOT use bisquick. It is totally from scratch, but still super simple to make.

I have loved the cheddar biscuits from Red Lobster for as long as I can remember and these taste just like them if not better! It is so hard to find one of these recipes that has no bisquick in it. I never keep bisquick on hand at my house, so this is the perfect recipe for me.

It is way easier to use a food processor to cut in the butter, but if you don’t have one, you can use a pastry blender or 2 forks. Just remember not to mix it too much when you add the buttermilk.  If you don’t have buttermilk on hand (I NEVER DO) just take your 3/4 cup milk and add 3/4 (approximately) tablespoon of white vinegar and let it sit for 5 mins.

Cheddar Biscuits from Scratch Recipe

 

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Prep time

10 mins

Cook time

13 mins

Total time

23 mins

 

Serves: 8-9

Ingredients

• Biscuits:
• 2 cups flour
• 2 teaspoons baking powder
• ⅛ teaspoon garlic salt
• 6 tablespoons cold butter, cut up
• 1 cup shredded cheddar cheese
• ¾ cup buttermilk cold
• Topping:
• 3 tablespoons melted butter
• ⅛ teaspoon garlic salt
• ½ teaspoon fresh or dried parsley

Instructions

1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
2. In food processor mix together the flour, baking powder and salt. (or a small bowl)
3. Add the cold butter to the food processor and pulse until combined OR use a pastry blender or 2 knives to cut in the butter until small crumbs form. Move mixture to a bowl. Add the cheese and toss until coated with flour mixture. Add the buttermilk and stir until just combined, don't overmix. Drop by ¼ cup fulls onto the baking sheet about 2 inches apart.
4. Bake 13 - 16 minutes until golden around the edges. In a small bowl combine melted butter and garlic salt.
5. Remove the biscuits from the oven and brush butter over the tops while hot then sprinkle with parley. Best served fresh out of the oven.

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