Welcome back to Soul Food Sunday!
For those of you who are newer readers, I used to do a weekly post where I would share my version or twist on a favorite comfort food dish. Since I was raised here in Georgia, I love to be inspired by Southern recipes and ingredients. I’ve decided to go back to doing these posts! They give me an excuse to eat biscuits.
These are inspired by the famous Cheddar Bay biscuits that they serve at Red Lobster (which, being a vegetarian, I haven’t been to in years), but I decided to keep the biscuit a more traditionally Southern one. The only thing better than biting into a biscuit is biting into a biscuit full of melty cheddar cheese!
- 2 c. all-purpose flour
- 1 T. baking powder
- 1 t. salt
- 1 t. sugar
- 1 t. garlic powder
- 6 T. butter
- 1 c. shredded cheddar cheese
- 1 c. milk
- Preheat oven to 450 degrees.
- Pulse together the flour, salt, sugar, baking powder, and garlic powder in a food processor.
- Cut the butter into cubes then add it to the food processor, pulsing until the butter is in pea sized pieces.
- Remove the mixture to a bowl and stir in the milk and shredded cheese, mixing only a few times JUST until it starts to become a dough.
- Liberally flour your hands and a cutting board and gently pat the dough out flat.
- Fold the dough over on itself and pat flat 4 or 5 times (this will help give you flaky layers but you don’t want to use a rolling pin or be too rough flattening the dough).
- Pat the dough out to about 1½” thickness. Use a biscuit cutter to cut 8 biscuits from the dough.
- Grease a baking sheet and arrange the biscuits so that they are all slightly touching each other.
- Bake in the preheated oven for 15-20 minutes, or until the biscuits are a nice golden brown on the top and bottom.
- Serve warm!
The delicious flavors of the garlic and cheddar cheese make this the perfect spurge item for a brunch!
I hope you enjoy these!