Almost-Famous Cheddar Biscuits

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
12-14 biscuits
Level:
Easy

Ingredients
Directions

Position a rack in the upper third of the oven and preheat to 425 degrees. Lightly mist a large baking sheet with cooking spray.

Make the biscuits: Pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and pulse until combined. Add the butter; pulse 4 or 5 times, or until the butter is in pea-size pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough. Turn out onto a clean surface and gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough.

Drop the dough onto the baking sheet in scant 1/4-cup portions, 2 inches apart, and bake until golden, 15 to 20 minutes.

Meanwhile, make the garlic butter: Melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minute. Remove from the heat and stir in the parsley. Brush the biscuits with the garlic butter and serve warm.

Photograph by Kate Mathis


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4.3 66
Made them again today for the 5th time and again they turned out delicious. Didn't taste any baking powder. Followed the ingredient directions and added 1/4 teaspoon garlic powder to the dry ingredients. Sprayed down our ice cream scooper with Pam to scoop, over filling it, right out of the food processor and skipped the kneading part. Twice now I've forgot to top with the melted garlic butter (left it in the microwave) and my family didn't even notice. Gotta love it! Thank you! item not reviewed by moderator and published
Too much baking powder & it needs garlic powder item not reviewed by moderator and published
I made it .. But without the shortening .... It was delicious ... So good ..... Perfect item not reviewed by moderator and published
Delicious! Made this recipe several times now, it's hard not to eat too many each and every time. Be sure to make the garlic butter and pour it all over them! Mmmmm. item not reviewed by moderator and published
I worked at Red Lobster. It was owned by General Mills at the time. We used a box mix by GM, which I imagine is Bisquick. Added grated cheddar and used water. Stir and drop. We didn't use fresh garlic either. Tweak that to your taste. item not reviewed by moderator and published
I followed the recipe exactly, and in my opinion, they needed more milk as the dough was a little thick, and either the temp was too hot or the baking time was too long or both. I baked them on an air-bake cookie sheet, and they still got pretty browned on the bottom. I do plan to try them again and make a few adjustments. They did have a good flavor. item not reviewed by moderator and published
I recently moved and cannot find my food processor. Will these succeed without the food processor? item not reviewed by moderator and published
I made them for the first time last night for dinner. After reading the reviews and before making them I decided to use less baking powder. They are SOOOO good and better, I think, than the originals from Red Lobster. I scooped the dough right out of the food processor so think no kneading added to their light and airy consistency. We only put a few for each of us on the table as think it would have been too easy to eat lots more. item not reviewed by moderator and published
I loved this recipe!! I did however make a mistake when I did the recipe I put 2 1/2 tablespoons of sugar instead of 2 1/2 teaspoons. I did another batch the right way but my family like the little bit of sweet from the first batch. We also love garlic so I used extra garlic in the butter. Easy yummy recipe item not reviewed by moderator and published
Followed the recipe exactly but mine didn't come out so well it had a bitter taste and it didn't rise like it needed to! feedback would be greatly appreciated! Also used a mixer because i didn't have a food processor. item not reviewed by moderator and published
We did the same it's so good. item not reviewed by moderator and published
what you did has absolutely nothing to do with this recipe. you shouldn't have rated it, if you didn't make it. item not reviewed by moderator and published
Make them on a pizza stone and they'll come out perfect. item not reviewed by moderator and published
In order for a biscuit to rise properly and have the right texture the butter needs to remain COLD and relatively whole. After I have the butter at the proper consistency (and this goes with any biscuit), I work the liquid in by hand until it's taken enough and is no longer dry. Pretty much any mix-ins (save for delicate ones like berries), I actually add after the dry ingredients, before the butter. the bitterness….I don't know, did you accidentally use soda instead of powder? item not reviewed by moderator and published
I bet I know why your biscuits were bitter... When you make the garlic butter, you are supposed to use one clove of garlic, smashed, and the recipe says to heat the butter with the smashed garlic clove in a saucepan over medium heat... If you heated the butter and garlic mixture too long, and it's REALLY easy to do this, you burned the garlic. Even if the garlic isn't black-looking, it still might be overcooked. Overcooked fresh garlic is VERY bitter. item not reviewed by moderator and published
The recipe calls for "medium heat." The garlic clove will cook FAST in that hot butter! If I had to estimate, once the butter is melted and hot, you don't need to leave the clove in the butter very long at all to make it taste "garlicky". After 60 seconds (approximately), take the garlic clove OUT of the butter with a slotted spoon so it doesn't burn. OR use garlic powder instead. You can put garlic powder into the butter instead of the clove of garlic. Garlic powder won't burn and turn bitter. item not reviewed by moderator and published
sweethang9 is right about mixing up biscuits. If you used a mixer instead of a food processor, I bet you that even if the butter was cold when you put it in, the mixer probably "smashed" the butter up into the batter instead of "cutting" it in, like a food processor would have done. The butter has to stay in little pieces inside the dough so that when the biscuits go in the oven, the water inside the little pieces of butter will turn to steam and make the biscuit "puff up." item not reviewed by moderator and published
Look up a recipe for biscuits that explains what sweethang9 is saying. That'll help. **I just saw Ree making biscuits on her show this week (without a food processor), and she used a pastry cutter. I bet her biscuit recipes talk about how to do this and keep butter cold! Also, your baking powder might be old. Baking powder loses it's ability to "poof" up if it's old. Even if you bought it new recently, it still might have lost it's poof if it has been on the store shelf for too long. LUCK! :) item not reviewed by moderator and published
Some baking powders taste bitter. My Mom taught me to use Rumford baking powder, which is aluminum free, so you don’t get the bitter after taste. item not reviewed by moderator and published

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