Thanksgiving prep: Cheddar Bay Biscuits

    Cheddar bay biscuits aren't usually on the traditional Thanksgiving menu- But I think they'd make a lovely addition to any holiday table. Why?

 

Because they're easy. Drop biscuits don't need time to rise, and for those who are hesitant to use yeast, these biscuits aren't too "breakfast-like" to serve with dinner. And they also happen to be delicious- the cheesy, delicate crumb with a subtle garlic flavor is so decadent. 

I've seen copycat recipes for Red Lobster's cheddar bay biscuits online and in restaurant copycat books. Most of them required the use of jiffy or biscuit mix. I don't do mixes, so I researched and combined a few recipes to create these. I thought that they turned out really well.

100% Homemade Cheddar Bay Biscuits
Inspired by Cook's Illustrated's Drop Biscuit Recipe

Ingredients

2	cups unbleached all-purpose flour (10 ounces)
2	teaspoons baking powder
1/2	teaspoon baking soda
1	teaspoon sugar
3/4	teaspoon table salt
1/2	cup shredded cheddar cheese (2 ounces)
1/4	teaspoon garlic powder
1	cup buttermilk (cold)
8	tablespoons salted butter , melted and cooled slightly (about 5 minutes),

 For the Garlic Butter Topping

1/2 teaspoon garlic powder

1/4 cup salted butter, melted

1/2 teaspoon dried parsley flakes

 Instructions

1. Adjust oven rack to middle position and heat oven to 475 degrees. Whisk flour, baking powder, baking soda, sugar, salt, cheese, and garlic powder in large bowl. Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps (see photo below).
2. Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl. Using greased 1/4-cup dry measure, scoop level amount of batter and drop onto parchment-lined rimmed baking sheet (biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high). Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart. Bake until tops are golden brown and crisp, 12 to 14 minutes.
3. Combine the ingredients for the garlic butter topping. Brush onto the tops of the biscuits while warm.

 

 These biscuits are very rich! Tasty indeed. 

If you find that you don't have any buttermilk, you can make clabbered milk with 1 tablespoon of white vinegar mixed into each cup of regular milk. Let it stand for 5 minutes, and voila! You've got a buttermilk equivalent.