Cheddar Garlic Drop Biscuits

[AngelDance]

Posted here in addition to the other thread in the kitchen.

Cheddar/Garlic Drop Biscuits

Prheat oven to 425F

2 1/4 cups Baking mix (Bisquick or equivalent)
1 tsp baking soda
1 cup grated sharp cheddar cheese
1 cup whole milk buttermilk
1 Tbsp minced garlic
1 Tbsp dried chives
1/2 stick cold butter, cubed
1/2 stick butter, melted with garlic powder added-set aside

Mix the dry ingredients together in a large mixing bowl. Cut in cold butter cubes until mixture resembles small peas. Add the grated cheese and chives. Mix until uniformly blended. Make a well in the center and pour in the buttermilk and add the garlic. Stir until it just comes together. Drop by large spoonfuls on parchment lined baking sheet. Bake for 15 to 17 minutes, or until golden brown.

Brush baked biscuits with garlic butter. Serve hot! Make LOTS!!

Freezing Instructions:
Put the baking sheets with the RAW biscuits in the freezer (you can put the biscuits very close together, as long as they are not touching to get more on one pan) and freeze until solid (several hours or overnight). Remove frozen biscuits from sheets and seal in a zipper top bag. Purge the air and seal. Return to the freezer.

To bake from frozen: Preheat oven to 425F. Place biscuits on parchment lined baking sheet and bake for 20-22 minutes, or until golden brown and delicious. Brush with melted garlic butter.

Angel

[Parakeet]

I make these often. They are just like the biscuits Red Lobster serves. Yumm!

[Davy Crockett]

That sounds gooooooooddddddd

[AngelDance]

I make these often. They are just like the biscuits Red Lobster serves. Yumm!

I have seen copycat recipes online for Red Lobster's Cheddar Bay biscuits. They use garlic powder and milk in them.

I played around with the recipes using buttermilk and baking soda because I wanted the extra loft this acid/base combination gives, as well as the extra 'twang' factor in the flavor department. I also used real garlic as I find garlic powder to be kind of harsh and bitter when used in any real quantity. I added the chives for an additional layer of flavor in the allium family.

My guests (all "foodies") proclaimed them to be much better than the original after which they were mocked up, DESPITE using a baking mix (HORRORS!! LOL) ALL of them asked me to email them the recipe so when ASimplePineBox asked for it in my original thread in the kitchen, i figured I would share it with y'all, too.

They REALLY are much better than Dead....er, I mean, Red Lobster.

Oh, and if anyone is interested, they accompanied:

smoked Memphis style pork ribs
deviled eggs
potato salad
Southern green beans
Peach cobbler

[Caregiver]

Thank You! These sound soooo wonderful!

[Big Red]

AD, I felt like Pavlov's dog when I read this recipe! Looks delicious and I plan to try it very soon.

One question: the recipe calls for a tablespoon of minced garlic, plus 1/2 stick of melted butter with garlic powder added. How much garlic powder do you add to the melted butter?

[A Simple Pine Box]

Oh, I love it Angledance! Thanks for posting the recipe, this is on my to-do short list. DD has been asking for cheese-pepper bread too ... Thanks for the recipe.