Cheddar Garlic Drop Biscuits

Gold stars all around. Savory, rich but not greasy in the least. I grew up loving the Red Lobster cheddar biscuits but they were always a bit too heavy. Many of the biscuit recipes I’ve tried over the years that have lightened versions have fallen a bit flat on flavor. I designed these myself and am very proud of the results. They are moist and flaky. Just perfect, if I do say so myself. Thogg thought so too. This recipe is more easily doubled, to be honest, but I don’t always cook for more than two and as much as I’m sure Thogg and I would have loved to eat a big pile of these, they still have calories even if they’re a “healthy” recipe.

Ingredients:

  • 4.5 oz (about 1 c) All Purpose Flour
  • 0.5 Tbs baking powder
  • 1/2 + 1/8 tsp (3/8 tsp) salt
  • 1/4 heaped tsp onion powder
  • 1/4 heaped tsp garlic powder
  • 1/4 heaped tsp dried dill
  • 1/8 heaped tsp mustard powder
  • 1/2 c (about 2.5 ounces) sharp cheddar cheese – shredded
  • 1.5 Tbs parsley divided- chopped fine
  • 1/2 c low fat milk (1%)
  • 1 Tbs canola or other flavorless cooking oil
  • Olive oil or butter spray

Directions:

  1. Preheat your oven to 450
  2. Weigh or spoon flour into measuring cups and level with a knife. Combine flour and next 6 ingredients into a medium sized mixing bowl. Stir with a whisk to combine. Add cheese and 1 Tbs parsley and combine. In a separate bowl or cup, combine milk and 1 Tbs oil. Pour the milk/oil mixture into the dry ingredients. Stir until just combined (over-mixing will cause the biscuits to become tough) it is ok if there are still some small lumps.
  3. Drop biscuit batter 2 heaping Tablespoons at a time at least 2 inches apart on a baking sheet covered in parchment paper. Sprinkle on remaining parsley and spray with your olive oil spray (this will make the biscuits nice and golden on top.
  4. Bake for 10-12 minutes or until lightly golden.
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