Whoever told them that a biscuit was that tiny needs to go back to the East Coast! A biscuit is supposed to be a big ol' handful of fluffy, buttery goodness! So when I bake these bad boys up, I make them HUGE and buttery!! (Ok, for those of you health nuts suffering a heart attack in your seats right now - you add as much butter as you feel necessary!) I enjoy these biscuits on a rare occasion, and when I do let myself indulge in their sweet cream, buttery-ness (is that a word!?!) I only have one or two.
I had the good fortune of running across a wonderful cookbook titled Top Secret Restaurant Recipes 2 by Todd Wilbur, in a thrift store. When I opened it up, I knew I had to have all of the wisdom contained in this fantastic book! There are recipes from Red Lobster, P.F. Chang, The Cheesecake Factory... the list goes on and on. Now, mind you, these are not the exact recipes. These are clone recipes. I can tell you, they taste just like the real thing ... only better - because I make them myself, in my own kitchen (for way less money!)! So, back to those buttery, Cheddar Bay Biscuits.
These are easy to whip up, and the ingredients are probably already in your cabinet and fridge. Here's the recipe:
2 1/2 Cups Bisquick Baking Mix
4 Tablespoons cold butter (1/2 stick)
1 heaping cup grated Cheddar cheese (or a little more!)
3/4 Cups whole milk
1/4 teaspoon garlic powder (I use a little more 'cause we love garlic!)
Top Dressing:
2 Tablespoons butter, melted
1/2 teaspoon garlic powder
1/4 teaspoon parsley flakes
pinch of salt
1. Preheat your oven to 400 degrees Fahrenheit.
2. Combine Bisquick with cold butter in a medium sized bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add Cheddar cheese, milk, and 1/4 teaspoon garlic. Mix by hand until combined, but don't over mix.
3. Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
4. When you take the biscuits out of the oven, melt 2 tablespoons butter in a small bowl in your microwave. Stir in 1/2 teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter.
Makes 1 dozen biscuits.
Ok, most of you know that I received my new stove yesterday. These Cheddar Bay Biscuits are the very first thing I cooked in my new oven. They had to be the first thing because it was the perfect way to test it out! They are so easy to make, and so delicious. Try them out, because we all know a Southern girl can't do without a good biscuit now and then!
You can get all of Todd Wilbur's Top Secret Restaurant Recipes from Amazon.com
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