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.
- 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
- Preheat your oven to 450
- 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.
- 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.
- Bake for 10-12 minutes or until lightly golden.