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.
- 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
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
- In food processor mix together the flour, baking powder and salt. (or a small bowl)
- 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.
- Bake 13 - 16 minutes until golden around the edges. In a small bowl combine melted butter and garlic salt.
- 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.
I love cheddar biscuits! This looks like an awesome recipe :)
Thanks Megan :)