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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Semi-Homemade Cheddar And Chive Drop Biscuits

on December 4, 2014

2014-12-04 13.16.16

Semi-Homemade Cheddar Biscuits

Growing up in my house it was always a big deal when my parents took my sister and me out to eat. When Melissa was a young girl she and I would have dinner and a  movie every Friday night. Our first stop was to a seafood restaurant where we would have dinner before going to a movie.

Anyway, years later this particular restaurant came out with Cheddar Bay Biscuits they served you before your meal. I don’t know about you, I loved those biscuits.

We’re all really busy these days so I don’t mind taking a little help from the grocery store.

Wow, how did I get so far off-topic!  Biscuits are one of my favorite things to have with a meal. You can pretty much add whatever you want to them. Drop-style biscuits are my favorite, no kneading involved. Today, most grocery stores now carry that restaurant’s brand of box mix for these wonderful biscuits.

Here are my Semi-Homemade Cheddar And Chive Drop Biscuits.

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Flat Leaf Italian Parsley

Chives (2)

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2014-11-30 15.49.43

2014-11-30 16.16.11

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Semi-Homemade Cheddar Biscuits

2014-12-04 13.16.16

 

Prep Time: 5 minutes
Cook Time: 14 to 16 minutes
Total Time: 21 minutes
Yields: 10  biscuits
Equipment, 2 rimmed baking sheet pans, 1 large mixing bowl, pastry brush, bread basket

Ingredients:
1 box of Red Lobster’s Cheddar Bay biscuit mix
1/2 teaspoon of baking powder
1/2 cup of Coby Jack cheese, grated
2 tablespoons of fresh chives, finely minced (optional)
2 tablespoons of Ricotta cheese, room temperature
Slightly less than 3/4 cup of water
1 stick of unsalted butter, melted
1/2 teaspoon of garlic powder (optional)
4 tablespoons of Parmesan cheese
1 1/2 tablespoons of fresh Italian flat-leaf parsley, finely minced, (substitute 1 teaspoon of dried)

Directions:
Preheat oven to 425-degrees F.

In a large mixing bowl add grated cheese, baking powder, minced chives, whisk to combine. Next, add a little less than 3/4 cup of water and ricotta, stir until the batter just comes together. Do not over mix.

Using two spoons, spoon dollops of the batter onto parchment paper-lined rimmed baking sheet pans.

Bake for 14 to 16 minutes or until a toothpick comes out clean, and the biscuits are light golden brown.

In a small saucepot melt the butter. Add garlic powder and finely, chopped Italian parsley. As soon as the biscuits come out of the oven, brush that delicious buttery mixture over the top of each one then finish by sprinkling grated Parmesan cheese over the tops. These are my Semi-Homemade Cheddar And Chive Drop Biscuits.

Note: I don’t use their seasoning pack, included in the box, I just use the dry mix.

 

 

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