These delicious "Garlic Cheddar Biscuits" have been made popular by some of the restaurants that serve them...mainly Red Lobster. They are so good when they are hot right out of the oven and you are starving waiting for your main course to arrive. I actually think the very best ones I have eaten at a restaurant was at Paula Deen's Lady and Sons Restaurant in Savannah, Georgia. So, when I got home from my trip to Savannah, I thought I would make some of my own, because they would be so good with soups and pasta dishes. I started on my search for a recipe that measured up to the restaurant quality garlic cheese biscuits, only to find that none of them measured up. I even ordered the garlic cheese biscuit mix sold on Paula Deen's website and it was pretty close, but it was also very expensive for the amount it made and not something I was going to order and pay shipping on frequently. I love Paula Deen, but I am just too practical for that.
So I have experimented with recipes and finally I came up with my own. This was the best result. What I discovered about the others is that most of them do not have enough cheese in them or enough liquid. The biscuits turn out a little dry and tasteless when that is the case. Who wants that? These are tender and very tasty. Here is what you need and it's so easy:
2 cups baking mix (I used GFS biscuit mix, but you can use Bisquick or something similar)
1 cup shredded cheddar cheese
1 scant cup milk (that just means slightly less than a cup)
4 Tbs. butter, melted (1/2 stick)
1/4 tsp. garlic powder
1/4 tsp. dried parsley flakes)
Preheat oven to 400 degrees. Mix the biscuit mix, cheese and milk. The dough will be very sticky. Spray a baking sheet lightly with nonstick spray or line it with nonstick aluminum foil.
Drop the biscuits by heaping tablespoons. I like mine a little bigger and get about 8 out of this, you can make them smaller and get around 10. While these are baking, mix melted butter with garlic powder and parsley flakes.
Bake for 10-12 minutes or just until they are starting to get golden brown. As soon as you take them out of the oven, piping hot, brush each one generously with the garlic butter mixture.
Thank you for posting your end product recipe. I love these things so much!
ReplyDelete....And Pictures! Fantastic!!
DeleteI love the pictures, too! Such a help to see the process from start to finish!!
DeleteI make these all the time when I fix my homemade cheese soup. The only thing I leave out is the parsley.
ReplyDeleteThis sounds great! I think I'll add diced onions and diced jalepeno's to it!
ReplyDeletesounds good.
ReplyDeleteI would love to make these but I am gluten and dairy. Any suggestions?
ReplyDeleteBisquick has a gluten free pancake and baking mix. Daiya is a vegan "cheese" product.
DeleteI forgot to add that Earth Balance is a vegan margarine which is dairy free. You can replace the milk with soy, almond or coconut milk. I would use sugar free for this recipe.
DeleteDaiya is tough to swallow if you've never had it before. I'm used to it, but got tired of it rather quickly.
DeleteLooks and sounds delicious. I admire your refusal to pay an arm and a leg for products. Me too! Soon, almost everybody will have to go back to Depression era thinking/living: "Use it up, wear it out, make it do, do without"
ReplyDeletevery wise words to live by!
DeleteI use this saying often, and now more than ever.
Deleteif you use sharp cheddar cheese they do taste like Red Lobsters. I have been making them for years, although I also us 1/2 teaspoon of garlic powder.
ReplyDeleteomg, those are soooooooooo good! thx for sharing all your recipes! :)
ReplyDeleteWonder what crushed real garlic would taste like?
ReplyDeleteSomeone just told me they make gluten free Bisquick now, so that would be an option. You could use extra virgin olive oil for the butter.
ReplyDeleteI made your garlic cheese biscuits, but modified the recipe just a little bit - I beat an egg into the mix; they came out so, so good!
ReplyDeleteChris
I made these for dinner tonight and I posted about it with a link back to your post!
ReplyDeleteI will try this sounds good
DeleteTo the gluten and dairy person - there are various types of flour you could use and for the dairy concerns, I cook and bake everything with a mix of water and non dairy creamer. Give the flavor etc without the dairy side effects. And I've never had anyone figure out there was no milk :)
ReplyDeleteI put chopped up fresh garlic in the bisquick mix as well. Very tasty...
ReplyDeleteThank you so much, Kalamity Kelli! I appreciate it!
ReplyDeleteYum! I made these to go with tortellini soup tonight.
ReplyDeleteTry using buttermilk rather than regular milk, makes a world of difference!!! I add garlic powder, cheese, and dried parsley flakes to the batter, brush with melted butter/garlic before AND after cooking.
ReplyDeleteI made these using sprite for the liquid, they turned out great.
ReplyDeleteWhen do they get brown if you take them out of the oven just as they are starting to get brown? I surely am missing something! Not unusual for me.
ReplyDeleteCheck them at 10 minutes. Usually golden and done at 12
DeleteI've made these for years. I found the recipe on the side of the Bisquick box was I was high school. I've loved them ever since.
ReplyDeleteThese look yummy but I have no idea what baking mix is....I'm in Australia
ReplyDeleteBaking mix is simply a product like Bisquick by Betty Crocker that contains flour, baking powder, salt and shortening already combined in one mix. All you need to add is the wet ingredient, in this case milk, to make your biscuits.
DeleteDo we sell that in Australia? Can you give us a version without bisquick?
DeleteGracie Dear. It means before they burn.
ReplyDeleteThink.
u can also use chicken broth instead off the milk really gives a aweome taste there moist and taste mmm so good
ReplyDeleteCan the be cooked in a muffin pan?
ReplyDeleteBisquick gluten free does not make a very good biscuit product. King Arthur makes a gluten free flour mix that is excellent. Bob's Red Mill Gluten Free Basic Baking Mix is also really good.
ReplyDeleteRuby tuesdays makes a sweet version of this....can antone tell me how to make them sweet?
ReplyDeleteWhat is GFS? Please.
ReplyDeleteGordon Food Services...it's a restaurant supply type of store that might only be in the southeast. I am not sure, but if you have one near you, they have some of the best products. You do have to buy in bulk somewhat, but I love this store.
Deletethese were GREAT !!!!!!!!!!!!! I made tonight with buttermilk that I happened to have from an earlier recipe... THANK YOU SO MUCH for posting this :)
ReplyDeleteThis Garlic cheddar cheese biscuits are so good at Red Lobster and I will try making them one day.
ReplyDeleteI have been making the biscuits on the back of Bisquick mix for over 40 yrs....they are delish....I will make your version (Red Lobster)type as I love those too.
ReplyDelete