A better than Red Lobster Cheddar Biscuits recipe, this copycat recipe is so easy to make, ready in about 20 minutes! Make them as biscuits or bread in a cast iron skillet. Cheesy, tender, great flavor!
2cupsall purpose flour | I use organicunbleached all-purpose flour
1tablespoonbaking powder
1tablespoonsugar | optionalI use all natural cane sugar
2teaspoonsgarlic powder | also called granulated garlic
¼teaspooncayenne pepper | entirely optional
½teaspoonkosher salt
1cupbuttermilk | see notes on how to make your own
½cupbuttermelted | I have used mostly salted butter, unsalted is fine too
1 ½cupsabout 8 oz White Sharp Cheddar Cheese, shredded
For the Topping
3tablespoonssalted buttermelted
1tablespoonfresh parsleychopped | or place a teaspoon of dried parsley in a teaspoon of water, allow to sit and reconstitute, drain extra water and use as directed
½- 1teaspoongarlic powder
Instructions
Preheat oven to 450 degrees F and line a baking sheet with parchment paper or spray lightly, set aside. Or for skillet biscuit bread, place 1 tablespoon butter in 10" cast iron skillet (or oven safe skillet), place in oven a few minutes to melt butter, then swirl around to coat pan.
Melt butter, allow to cool a few seconds.Combine flour, sugar (optional), baking powder, garlic powder, salt and cayenne pepper (if using) in a large mixing bowl, stir to combine. Gently stir in melted butter, stirring until incorporated and clumpy.
Pour in buttermilk, stir using wooden spoon or rubber spatula until moist. Gently fold in cheese.
For Drop Biscuits
Using a ¼ cup measuring cup or scoop, spoon the batter onto prepared baking sheet. Place in oven and bake for 10-12 minutes, until tops are golden brown. Immediately after removing from oven, brush tops with butter, parsley and garlic mixture. Serve, devour immediately.
For Skillet Bread
Place biscuit bread dough in prepared skillet, pressing with hands (I use a piece plastic wrap or parchment paper). Bake for 13-18 minutes until top is golden and toothpick inserted comes out with small crumbs. Immediately brush with melted butter, parsley, garlic mixture. Slice into wedges and serve immediately.
Video
Notes
Make Your Own Buttermilk | add 1 tablespoon of lemon juice or vinegar to 1 cup milk, stir and allow to sit 5-10 minutes. Will be thicker and curdled.StorageCool completely, place in freezer baggie and store in fridge up to 5 days, reheat as described above. Or freeze up to 3 months. You can freeze though dough (I would flash freeze in biscuit form first, then seal well in freezer baggies). However; when I tried this, they were not as tender as the fresh made biscuits. You can freeze the baked biscuits and bread however, thaw and reheat in 350 degree for 10 minutes until hot.Healthier Biscuits WHOLE WHEAT FLOUR | try substituting ½ cup of whole wheat flour for ½ cup regular flour. I tried this and it turned out more dense but still delicious. LIQUID | When adding whole grain flour, it absorbs more liquid, so add up to ¼ - ⅓ cup additional buttermilk. OMIT SUGAR | While this is a small amount it is totally optional. CHANGE THE FAT | I used organic butter in my recipe testing, however; I have had decent experience replacing with melted coconut oil, do this for a more heart healthy biscuit or dairy free. This recipe adapted from Damn Delicious