|Julian's Cheddar Garlic Biscuit|
The reason they are better, and I tested the Red Lobster box mix to compare, is that the below recipe includes milk and butter. You just can't get the texture you want for a really good biscuit, if you don't include some fresh dairy fat. The room temperature shortening included in the dry mix is no substitute for real butter.
|Brushing with the garlic butter mixture.|
Ingredients (makes 12 biscuits)
4 tablespoons cold butter (1/2 stick)
1/4 teaspoon garlic powder
1 heaping cup grated sharp cheddar cheese
1 1/4 cup cold whole milk
3 tablespoons butter, melted
1/4 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
Cut the cold butter into small pieces. Combine Bisquick with cold butter in a medium bowl and toss to combine. Using a pastry cutter or a large fork work the butter into small, pea sized pieces. Do not over mix. Add cheddar cheese and ¼ teaspoon garlic, then the milk. Stir with a wooden spoon until just combined. This will result in a wet, sticky dough.
Drop approximately 1/4 cup portions of the dough onto the lined baking sheet. I used my number 40 cookie scoop which made easy work of the job, but you could use an ice cream scoop, spoon or measuring cup. This makes about 15 biscuits.
Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
Remove from oven. Melt butter for the topping mix in a small bowl in a microwave. Stir in garlic powder, dried parsley flakes and salt. Use a brush to spread the garlic butter over the tops of the biscuits.
|A Classic Biscuit with Seafood|