These delicious "Garlic Cheddar Biscuits" have been made popular by some of the restaurants that serve them...mainly Red Lobster. They are so good when they are hot right out of the oven and you are starving waiting for your main course to arrive. I actually think the very best ones I have eaten at a restaurant was at Paula Deen's Lady and Sons Restaurant in Savannah, Georgia. So, when I got home from my trip to Savannah, I thought I would make some of my own, because they would be so good with soups and pasta dishes. I started on my search for a recipe that measured up to the restaurant quality garlic cheese biscuits, only to find that none of them measured up. I even ordered the garlic cheese biscuit mix sold on Paula Deen's website and it was pretty close, but it was also very expensive for the amount it made and not something I was going to order and pay shipping on frequently. I love Paula Deen, but I am just too practical for that.
So I have experimented with recipes and finally I came up with my own. This was the best result. What I discovered about the others is that most of them do not have enough cheese in them or enough liquid. The biscuits turn out a little dry and tasteless when that is the case. Who wants that? These are tender and very tasty. Here is what you need and it's so easy:
2 cups baking mix (I used GFS biscuit mix, but you can use Bisquick or something similar)
1 cup shredded cheddar cheese
1 scant cup milk (that just means slightly less than a cup)
4 Tbs. butter, melted (1/2 stick)
1/4 tsp. garlic powder
1/4 tsp. dried parsley flakes)
Preheat oven to 400 degrees. Mix the biscuit mix, cheese and milk. The dough will be very sticky. Spray a baking sheet lightly with nonstick spray or line it with nonstick aluminum foil.
Drop the biscuits by heaping tablespoons. I like mine a little bigger and get about 8 out of this, you can make them smaller and get around 10. While these are baking, mix melted butter with garlic powder and parsley flakes.
Bake for 10-12 minutes or just until they are starting to get golden brown. As soon as you take them out of the oven, piping hot, brush each one generously with the garlic butter mixture.
