Makeover Cheddar Biscuits Recipe

4.5 11 14
Makeover Cheddar Biscuits Recipe
Makeover Cheddar Biscuits Recipe photo by Taste of Home
Publisher Photo

Makeover Cheddar Biscuits Recipe

Read Reviews
4.5 11 14
Publisher Photo
Here's our crack at the never-ending biscuits from Red Lobster. Made from scratch with lighter ingredients, they're just as cheesy and buttery as the original. —Taste of Home Test Kitchen
MAKES:
15 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
15 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup cake flour
  • 1-1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon garlic powder, divided
  • 1/4 teaspoon baking soda
  • 4 tablespoons cold butter, divided
  • 1/3 cup finely shredded cheddar cheese
  • 1 cup buttermilk
  • 1/2 teaspoon dried parsley flakes

Directions

In a large bowl, combine the flours, baking powder, salt, 1/4 teaspoon garlic powder and baking soda. Cut in 3 tablespoons butter until mixture resembles coarse crumbs; add cheese. Stir in buttermilk just until moistened.
Drop by two tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 425° for 10-12 minutes or until golden brown. Melt remaining butter; stir in parsley and remaining garlic powder. Brush over biscuits. Serve warm. Yield: 15 biscuits.
Originally published as Makeover Cheddar Biscuits in Healthy Cooking August/September 2012, p25

Nutritional Facts

1 biscuit: 106 calories, 4g fat (3g saturated fat), 11mg cholesterol, 233mg sodium, 14g carbohydrate (1g sugars, 0 fiber), 3g protein.

  • 1 cup all-purpose flour
  • 1 cup cake flour
  • 1-1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon garlic powder, divided
  • 1/4 teaspoon baking soda
  • 4 tablespoons cold butter, divided
  • 1/3 cup finely shredded cheddar cheese
  • 1 cup buttermilk
  • 1/2 teaspoon dried parsley flakes
  1. In a large bowl, combine the flours, baking powder, salt, 1/4 teaspoon garlic powder and baking soda. Cut in 3 tablespoons butter until mixture resembles coarse crumbs; add cheese. Stir in buttermilk just until moistened.
  2. Drop by two tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 425° for 10-12 minutes or until golden brown. Melt remaining butter; stir in parsley and remaining garlic powder. Brush over biscuits. Serve warm. Yield: 15 biscuits.
Originally published as Makeover Cheddar Biscuits in Healthy Cooking August/September 2012, p25

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Reviews forMakeover Cheddar Biscuits

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MY REVIEW
cbachtel User ID: 3618273 260133
Reviewed Jan. 23, 2017

"I don't know if I did something wrong, or what, but thought I followed the directions exactly. I made this for Thanksgiving dinner with friends and relatives (my daughter-in-law loves the Red Lobster biscuits), and they were like hockey pucks! Very hard and dry, and they didn't taste at all like the light and fluffy Red Lobster biscuits. I wished I had bought the mix instead. Maybe they would have turned out better. Anyway, no one liked them and I ended up throwing all of them away. I won't bother making again."

MY REVIEW
Susie77 User ID: 98373 256911
Reviewed Nov. 17, 2016

"Much, much more "authentic" than the copycat biscuits made with a boxed baking mix. I added Italian seasoning to the parsley. Very good!"

MY REVIEW
DDPLoeches User ID: 1536323 255233
Reviewed Oct. 10, 2016

"Wow, these were fantastic! Unfortunately, that means no leftovers!

The changes I made: I didn't have cake flour, so I used 2 cups minus 2 tablespoons of plain flour; my buttermilk was 2% milk with a tablespoon of vinegar in it. And I grated the 3 tablespoons of butter into the flour mixture.
Yum!"

MY REVIEW
spoofer234 User ID: 3451313 231644
Reviewed Aug. 23, 2015

"I made these for several family get togethers, everyone loved them."

MY REVIEW
kay52178 User ID: 1593546 188034
Reviewed Feb. 22, 2013

"Very good."

MY REVIEW
LDBreland User ID: 4276040 119415
Reviewed Dec. 27, 2012

"These biscuits were not only easy to make but also delicious. I added Old Bay seasoning to my butter mixture as well as in the biscuit batter."

MY REVIEW
teachymama User ID: 6554019 119414
Reviewed Dec. 16, 2012

"Love these...the only things that I did differently were to use 2 Tablespoon cornstarch and add in enough flour to make 1 cups worth (in place of 1 cup cake flour) and I did double the amount of butter topping that you brush on at the end (I ran out!). Otherwise great!"

MY REVIEW
Beema User ID: 446601 123152
Reviewed Aug. 30, 2012

"I made a mini-mini version of these morsels as an appetizer and they almost evaporated from the tray - guests devoured them. I used a melon scoop for the size, and that was perfect."

MY REVIEW
mhall95 User ID: 6806340 198078
Reviewed Aug. 7, 2012

"I just made these, and they are amazing! super simple and delicious!"

MY REVIEW
trudi.taylor User ID: 1325952 125649
Reviewed Jul. 29, 2012

"I did make mine with cake flour and was pleased with the results. I did the lemon juice in the milk to make buttermilk trick and I was asked for the recipe so I think it was a success. It's hard not to over mix trying to get all the flour in I'll have to work on that."

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