Friday, April 5, 2013

Side Quests: Crazy Good Cheddar Garlic Biscuits

You've been to Red Lobster right? And sampled their bland rubbery seafood that all tastes  suspiciously similar (and sometimes like bleach)? I'm a firm believer that the only reason to darken a RL's door is for their endless baskets of Cheddar Bay Biscuits. Lordy. Well! I've got greeaaattt news.

These are Cheddar Bay Biscuits taken up several notches (nomtches?)...bready cheesy garlic-y NOMS. Legit biscuits that taste like CBBs but like, times an assload of deliciousness points. And you can see what you're making them with. Unlike the tasty devils who materialize at your table, that feature a sketch abundance of (God only knows) monstrously unhealthy/chemically altered ingredients.

2 c. all-purpose flour + 3 additional T.
1/2 cup olive oil (I used classic, no extra virgin for this recipe.)
1 cup milk (whole please.) 
2 eggs
4 tsp. baking powder
1/4-1/2 tsp. garlic powder (depending on how garlic-y you like your biskies.)
2-3 T. minced fresh or dried parsley (I used fresh.)
1/2 tsp. salt
several grinds/shakes black pepper
16 oz. EXTRA SHARP cheddar-grated (more if you feel like fat kid!)
   -greased/cooking sprayed muffin tin, or cupcake holders to go in muffin tin

Combine flour, baking powder, salt and pepper in a large bowl- set aside. In another mixing bowl combine oil, milk, eggs, garlic powder, and parsley; blending in the cheese. Dump the wet into the dry:

And mix JUST until combined. Don't overmix.

Lumps of flour are juuuust fine.

Spoon into your tins

I really need to ditch this ugly bakeware :\

and bake at 450 for 10 mins, or (as always) tops are as golden brown as you like. Alternately, you can stab em wif a toothpick. Clean toothpick, done biskies.

Serving size = twelve, right?

Oh dear God.... Prepare yourself for biskie coma >.<


  1. I have tasted these scrumpscious morsels and can heartily vouch for their eatability!