Cheddar Bay Biscuits

Cheddar Bay Biscuits comparable to the seafood chain restaurant that we all know, yet made with all organic stone ground flour. Buttery, cheesy, and packed with so much garlicky flavor. Yes, these are in fact better. You're welcome. 

© Barton Springs Test Kitchen

Recipe by: Pamela Thibodeaux- Recipe Developer

Cheddar Bay Biscuits 

Yield: 1 dozen drop biscuits

Cheddar Bay Biscuits 

Yield: 1 dozen drop biscuits

Ingredients:

240g BSM All-Purpose flour

12g baking powder

5g fine sea salt

2g onion powder

2g garlic powder

113g unsalted butter (cold)

180g buttermilk (cold)

1 egg yolk

150g sharp cheddar (shredded)

150g mild cheddar (shredded)

Butter topping:

113g unsalted butter (melted)

heavy pinch garlic powder

sprig of minced parsley (or use dried)

Method:

Food processor: Add all of the dry ingredients followed by the chopped cold butter and shredded cheeses. In a small bowl, whisk the yolk and buttermilk together. Pour into the mouth of the food processor with the motor running. Allow the dough to come together, then place in a separate bowl and chill for 30 min.

You may mix this all by hand, though be careful not to over work the dough and be sure to keep it cold as you go. Be sure to shred the cheddars and butter if you plan to mix by hand.

Preheat an oven to 375°F. Using a large cookie dough scoop, scoop the dough into 12 balls onto a parchment-lined baking sheet. All 12 should fit evenly on a standard half sheet tray. Slightly press the tops with your hand. Bake for 25 min or until golden.

Topping:

Melt the butter and whisk in the garlic powder and parsley. Brush the tops of the baked biscuits while they are still warm. Serve warm and enjoy!