I used to go out to eat at restaurants just because of the baskets of bread they kept bringing to the table. Red Lobster Garlic Cheese Biscuits? Oh my, yes. But who am I kidding? I really used to go out to eat at restaurants for the unlimited Pepsi refills. Holy sugar crash, Batman.
I’m now in the stage of life where I recognize the value of nourishment and moderation, plus if I tried to eat more than one biscuit now my body’d be like, “What are you thinking, girl?” Ah….the 40’s.
We recently treated our boys to their first Red Lobster experience (and by we treated I mean someone gave us a gift certificate). They loved the biscuits in the basket – of course – which reminded me that I know how to make them the healthy way.
Therefore, we grilled chicken and steak a few days ago, prepped some veggies, and baked some of these biscuits. This led to me making them again a few days later and then again a few days after that. Yes, the boys like them because they are amazing (my boys, and also my biscuits).
Garlic Cheese Biscuits
- 2½ cups whole wheat pastry flour
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 2 teaspoons garlic powder (divided)
- 1 Tablespoon sucanat
- ⅓ cup palm shortening
- 1 cup shredded cheddar or Colby jack cheese
- ¾ cup milk
- ¼ cup butter
- Stir together flour, baking powder, salt, 1 teaspoon garlic powder, and sucanat.
- Cut in palm shortening until the mixture resembles crumbs.
- Fold in shredded cheese.
- Stir in milk until well combined.
- Spoon batter in Tablespoon-sized heaps onto a baking sheet.
- Bake in a 400° oven for 12-18 minutes or until they are golden brown.
- While they are baking, melt butter on the stove and stir in remaining teaspoon of garlic powder. Brush garlic butter over hot biscuits and serve immediately.
With soup weather being right around the corner, I suggest you keep this recipe front and center. Soup with Garlic Cheese Biscuits is a wonderful combo.
Want a gluten free version of this recipe? This one is similar, though you’ll want to switch the onion powder for garlic powder.
How do you handle bread basket refills at restaurants? Or should I ask, how does your body handle it?
