- 2 cups flour
- 1/2 tsp. baking soda
- 2 tsp. baking powder
- 1 tsp. salt
- 1 stick unsalted cold butter
- 3/4 cup buttermilk
- 2 cups sharp cheddar cheese
- 1/4 cup chives
- 1 tsp. parsley
- dash garlic powder
- Preheat your oven to 385 degrees
- In a large bowl, add all of your dry ingredients together.
- Cut in the cold butter, add the cheese, chives, garlic powder, and parsley. With your hands merge all the ingredients until the mixture begins to look like coarse sand. Make sure that you don’t leave any big chunks of the butter not blended well into the flour mixture.
- With your mixture still in the bowl, make a hole in the middle of the mixture, and slowly pour in your buttermilk. With your hand, start to add in the dry mixture to the buttermilk. Keep blending with your hand until all the buttermilk is absorbed and you have a sticky ball of dough. TIP: Before you start using your hand to mix the dough, you can dust your hands with flour to avoid the dough from sticking to your hands too much.
- You can roll your dough out on a floured surface and cut your biscuits with a biscuit cutter. Or, you can do what I did, which was to take pieces of the dough and roll them into balls and place them in a greased round cake pan closely together. You can use a cookie sheet if you would like.
- Bake for 12-15 minutes. When they come out of the oven grease or brush with butter and serve. You can also sprinkle with a little extra cheese if you want.
- Category: Bread
Keywords: red lobster cheddar bay biscuits recipe, cheddar bay biscuits, cheddar buttermilk biscuits, homemade buttermilk biscuits, buttermilk biscuits cheddar buttermilk biscuits