During my morning and evening commute to work, I often ponder what to make and post on this blog. Our recipes have been inspired by family traditions, restaurant outings, fabulous TV shows, regional fare, and more. Sometimes, they’re inspired just by what happens to be around me at any given time. That’s how this particular recipe came to be. I was driving home the other night and was almost blinded by the neon glow coming from a Red Lobster right off the highway. Now, I can only remember one time in my life that I’ve actually been to Red Lobster, and it’s a vague memory at that. Although I don’t remember what I ordered for an entree, I do remember their cheddar biscuits.
One of the greatest things about biscuits is that they’re simple to make. No rising, minimal kneading, and relatively quick to put together start to finish. These savory biscuits are perfect to serve for brunch or even as a side at dinner. The extra sharp cheddar cheese dances with the garlic and chive flavors and makes it hard to have just one. Years to come, your guests might not remember the entree you served, but I’ll bet they’ll remember these biscuits.
Cheddar Biscuits
Recipe Adapted From: Ina Garten- Buttermilk Cheddar Biscuits
Prep Time: 20 min. Cook Time: 15 min.
Ingredients:
2 cups white whole wheat flour
1 tablespoon baking powder
1 teaspoon kosher salt
12 tablespoons cold unsalted butter, diced
1/2 cup + 2 tablespoons buttermilk
1 large egg
1 1/2 cups extra sharp cheddar cheese
1/2 cup chives, chopped
1 egg white, beaten
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
Preparation:
Preheat oven to 425°. Using an electric stand mixer, mix the flour, baking powder, salt, pepper, and garlic powder together until combined. Add cold butter and continue to mix until small pieces form. (You could also use a large mixing bowl for this process and cut in the butter if you prefer)
Beat the egg and buttermilk together in a bowl and add to the dough. Do not over mix. The dough should just begin to come together at this point. Add the cheese and continue to mix. Transfer dough to a well floured surface.
Knead the dough for about a minute. Roll the dough about 1/2″ thick and cut into 3″ rounds. If you don’t have a round cookie cutter, a glass will do the trick!
Place eight biscuits at a time (do not overcrowd) on a baking sheet lined with a silicone mat. Brush with the egg whites.
Bake for 15 minutes until tops are brown. Serve hot.
Makes 16 biscuits
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I love homemade biscuits! These sound incredible with cheddar and chives!
Hi Jessica! I had never made homemade biscuits before, but will be making them more often now that I know how easy they are! Thanks for stopping by!
You can’t go wrong with Ina! I made her cheddar jalapeno crackers a couple weeks ago – to die for. I bet these are the same!
Ina is just a foolproof baker. Those crackers sound awesome. I just really love cheese… a lot. Thanks for the comment, Cassie!
Too funny – my husband + i were JUST talking about RL’s cheddar biscuits over the weekend. I’ve still never been to a Red Lobster and he says it’s worth going just for the biscuits. =) Yours look fab!
Thanks, Amy! So, I also found out today that it’s currently LOBSTER FEST at RL. I’m tempted to go for the second time in my life… hmmm…
You have no idea how much I love biscuits. That you added cheddar? Priceless!
Anything is better with cheese, right, Dorothy? Yum. Thanks for the comment!
Looks good. I”m always curious to study biscuit recipes. This recipe is very similar to my basic recipe except it has twice the amount of fat. I’ve always wanted to make cheddar biscuits and I like the chive addition.
Hi Angela! Glad you like it! That extra butter adds a delicious buttery taste with the flakey texture a biscuit needs. Thanks for stopping by!
Nothing like homemade biscuits and then you go on and add cheddar. Swoon.
I thought about adding bacon, too…. we won’t go there 🙂
Homemade biscuits are the best…I like that the recipe uses whole wheat flour. I usually split it 1/2 whole wheat 1/2 all purpose but it looks like your recipe came out great using 2 cups of whole wheat? I can’t wait to try these out!
Julia, this was our first time using WHITE whole wheat flour! It seemed lighter and just as delicious as all purpose with the health benefits of regular whole wheat flour. A new favorite!
I also love these biscuits and it is nice to have a recipe for them that allows them to be made at home. I hope you’ve had a great day. Blessings…Mary
I love those cheddar biscuits at Red Lobster! But we rarely eat there because my husband isn’t a big seafood fan. Will have to give these a try!
Hey Tara! Hopefully you and your hubby will both love these biscuits. Thanks for stopping by!
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I noticed there is salt and pepper listed at the end of the ingredient list but I didn’t see any instructions for adding them. Do you mix them in with the egg white or sprinkly them on top of the biscuits after the egg white?
These look great!
Thanks for pointing this out, Karen! I’ll change it right now. The salt, garlic powder, and pepper should all be added in with the flour. It flavors the dough nicely.