Simply Sweet Goes Savoury: Cheesy Garlic Biscuits

Cheese makes everything better.

Okay maybe not everything, but ... it's pretty darn good. It also happens to be one of my major food weaknesses. Mozzarella sticks? I'm so there. Extra cheese on my pasta? Don't mind if I do. Warm biscuits fresh from the oven stuffed full of melty cheese and garlic? I'm sorry I didn't hear you, the sheer pleasure of that sentence made me black out for a second. So, uhm, yeah ... let's make those.

These are reminiscent of those addictive complimentary biscuits that arrive on your table at Red Lobster and disappear before you can say "Lobsterfest" (and add a couple "complimentary" inches to my thighs due to the volume I seem to shovel into my face). There has been much speculation about the exact recipe for those table-side treats, and while they have been often imitated, no one can quite seem to duplicate them.

These babies come pretty darn close. Best eaten when warm (as if there'll be any by the time they cool down) they're a delicious cheesy bite; served alongside a salad for lunch, in place of rolls at a family dinner, or, if you're feeling particularly indulgent (or crazy) as the base for your brunch eggs benedict, you absolutely cannot go wrong.

Yup, I did it. No regrets.

So what're you waiting for? These quick, easy, and delicious biscuits won't just make themselves (unfortunately ...)

Happy Baking!

Cheesy Bay Biscuits (adapted from Brown Eyed Baker):

2 cups all purpose flour

2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 teaspoon granulated sugar
2/3 teaspoon salt
1/4 teaspoon old bay seasoning
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1 1/4 cup sharp cheddar cheese, grated
1 cup buttermilk
1/2 cup unsalted butter, melted and slightly cooled

Preheat oven to 475F and line a baking sheet with parchment paper. Set aside. In a large bowl, combine all dry ingredients and mix until just combined. Add in cheddar cheese and stir until combined. Set aside. In a small bowl combine buttermilk and butter and stir until small clumps form. Add to the dry ingredients and mix gently with a rubber spatula just until there are no dry spots. Scoop onto prepared baking sheet about 1 1/2 inches apart. Bake until golden brown, about 10-12 minutes.

For Topping:

2 tablespoons unsalted butter

1/2 teaspoon garlic powder
1 teaspoon minced fresh parsley (or 1/4 teaspoon dried)

While the biscuits are baking, combine all ingredients in a bowl. Pull biscuits out of the oven, and immediately brush with topping. Wait about five minutes (if you can) and devour.



  1. Yes, cheese is one of my weaknesses too. I love your cheesy garlicky flavor and I bet the biscuits disappear as soon as they're out of the oven ;-) .

  2. Yes, cheese, please! These would be perfect with soup or chili, or with eggs benny like you say. Yum!

  3. I couldn't keep these around very long - they sound far too delicious!

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