Years ago I developed a love for Red Lobster cheddar bay biscuits. I’ve been trying to develop a savory cheddar biscuit recipe at home. So far I either get too much fat in them and make them dense or I don’t get the depth of flavor I want. Have any of you got a recipe for a good cheddar biscuit? They go great with BBQ.
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I haven’t tried the box mix for them, is it close?
Otherwise, have you tried modifying one of the recipes on the ‘net to fit your tastes? I did that with Cracker Barrel meatloaf and I’m pretty satisfied with the results.-
I have tried two on line recipes that turned out too dense. Both called for quite a bit of butter to be cut in along with the cheese. No I haven’t tried the mix yet and I should, but dang I and my friends here should be able to come up with something better than a mix can deliver. I’ve come close a couple of times but not there yet.This is for those rainy days when I play mad scientist in the kitchen.
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This is a great recipe if you like the NC style hoop cheese filled biscuits. This is very similar to Abram's restaurant style which has been in eastern NC for decades.
CHEESE FILLED BISCUITS
2 cups self-rising flour
1/3 cup butter flavor shortening
1 cup buttermilk
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dry or Dijon mustard
1/2 teaspoon sugar
Parmesan Cheese
melted butter
Cheddar cheese (preferably hoop cheese) cut in chunks about 1 1/2 " in size
PREHEAT oven to 425 degrees.
COMBINE flour , salt, onion/garlic powder, mustard, sugar and shortening with pastry blender. Add buttermilk 1/2 at a time; mix with spoon or hands until dough forms in a ball. Knead just until smooth, adding more buttermilk or more flour if needed. Don’t overwork dough.
TAKE a piece of dough, use generous ice cream scoop full to keep them uniform, so they bake evenly. Flatten the dough a little bit in your hand and place a piece of cheese in the middle. Fold dough up over cheese to cover. Roll dough just enough to form into a smooth ball. Flatten a little bit on top and place on parchment paper or a greased cookie sheet .
PLACE pan in middle rack of oven . Bake at 425 degrees for 15 minutes or until golden. Brush each biscuit with melted butter and turn on the broiler for about 30 seconds at the end of baking time for biscuits to brown... Remove from oven and top with Parmesan cheese..Let cool 5 minutes before eating.
Side Note: You can also shred the cheese and form into 2-3 ounce balls instead of cutting into chunks.
Here's a neat article about Abram's history, straight out of Our State magazine: https://www.ourstate.com/abrams-bbq-seafood/Comment
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This is still available at Walmart up hereAttached FilesComment
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