Posting two recipes this week since I didn't post any last week....plus, I always serve these biscuits with Lemon Pepper Shrimp Linguine ~ it just wouldn't be right to post one and not the other! : )
My family ♥loves♥loves♥loves♥.....did I mention ♥LOVES♥ these tender, buttery, cheesy & garlicy gems of delight! To be honest. we love any biscuits......buttermilk with honey, buttermilk with jam, cinnamon raisin.... if it's a biscuit, we love 'em! It's a good thing, too, because I'm fairly certain it would be against the law to be ♥Southern♥ and not love biscuits. ; )
My kids think it's a special occasion when I make these.....if you're familiar with Red Lobster and their *amazing* Cheddar Bay Biscuits, these taste nearly ~ if not completley ~ identical to thiers.
2 cups all-purpose flour
3 teaspoons garlic powder, divided
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon chicken bouillon granules
1/2 cup butter flavor shortening
3/4 cup cheddar cheese, shredded
1 cup buttermilk
(Don't have buttermilk? Put 1 Tbsp. white vinegar into a measuring cup and fill it up the rest of the way with milk to measure 1 cup...works like a charm for baking!)
3 tablespoons butter, melted
In a small bowl, combine the flour, 2 teaspoons garlic powder, baking powder, baking soda
and 1/2 teaspoon bouillon; cut in shortening until mixture resembles coarse crumbs.
Add cheese. Stir in buttermilk just until moistened. Drop by heaping tablespoonfuls
1 inches apart onto a greased baking sheet.
Bake at 450 for 10 minutes.
Combine butter with remaining garlic powder; brush over biscuits.
Bake 4 minutes longer or until golden brown.
Serve warm and try not to eat them all yourself!
I know sharing is hard sometimes, but it IS the right thing to do! ; )
Yield: about 1 dozen.
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