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Cheddar Bay Biscuits

Cheddar Bay Biscuits

Have you ever had cheddar bay biscuits at Red Lobster? They are addicting, aren’t they?

Cheddar bay biscuit was on my baking list for a very long time, and I decided today is the day to bake it, to go with our steak dinner. I searched everywhere on internet for recipes, but only found all recipes use Bisquick (a biscuit premix). I don’t have Bisquick and don’t intend to buy one, so I turned to King Arthur Flour for some inspirations.

Cheddar Bay Biscuits

Cheddar Bay Biscuits

Well I don’t think my biscuits taste like ones from Red Lobster, they are yummy for sure! When the biscuits came out of the oven they are crispy on the outside, fluffy and tender inside. This is the best time to eat them, as the biscuits are not as fluffy and tender when they’re cooled.

Cheddar Bay Biscuits

Cheddar Bay Biscuits

Cheddar Bay Biscuits Recipe (makes 12 pieces)

Ingredients:
2 cups flour
2 tbsp dry milk powder– optional
2 tsp baking powder
1/2 tsp salt
1/4 tsp garlic powder
4 tbsp cold butter– cut into cubes
4 oz (1/2 cup) shredded cheddar cheese
1/2 tbsp fresh parsley– finely chopped
1 1/4 cup cold milk

2 tbsp melted butter

Method:

  1. Preheat oven to 450°F. Line a large baking pan with parchment paper.
  2. Combine flour, dry milk powder, baking powder, salt and garlic powder in a big bowl. Use your fingers rub in cold butter until the mixture resembles coarse crumbs (it’s okay if some of the butter pieces are big like pea size). Add cheese and parley to combine well. Pour in cold milk, stir with a spatula until the mixture is evenly moistened. The dough will be wet and sticky. Do not over mix the dough.
  3. Use an ice cream scooper, scoop dough onto baking pan 2 inches apart, about 12 biscuits. Bake for 8 minutes. Turn off the oven and let the biscuits sit in the oven for another 5 minutes until the top is golden brown. Brush the top with melted butter, and cool on the rack.
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If you think cookies are all sweet, think again. These heavenly delicious cookies are not the regular ones you eat. They combine the aroma of garlic and fried shallot, with the nutty flavor from the  cheese and a little spiciness from chili flakes. Once you have one, you’re hooked.

Fried Shallot Cookies-- ice box style

Fried Shallot Cookies-- ice box style

Fried Shallot Cookies-- using cookie cutter

Fried Shallot Cookies-- using cookie cutter

Garlic Shallot Cookies (adapted from Yochana’s Cake Delight)

Ingredients:
11 tbsp butter – softened
1/3 cup sugar
1/8 tsp. salt
3 cloves garlic – finely minced
2 tsp. dried chilli flakes
3-4 tbsp fried shallots – drain the oil and crush
1 egg
4 oz  cheese – finely grated
1 1/2 cup flour
1/2 tsp. baking powder

Method:

  1. Mix flour, salt, baking powder and chili flakes in a bowl until blended.
  2. Cream butter and sugar till creamy. Add in egg and mix well.
  3. Stir in garlic, fried shallot, cheese. Pour in flour mixture and mix to form a dough.Chill in the fridge for 20 minutes before rolling into round balls.
  4. Use a fork to press the top to get some patterns on it.
  5. Bake at preheat oven 325°F for about 15-18 minutes or till crispy.
  6. Store in cookie containers.

Note:

  • I used mild cheddar cheese and it will give the cookies some orange look. I also found asiago cheese is good too if you like the smell of asiago cheese– the cookies will have a nutty flavor.
  • There are several ways to shape the cookies– I found the quickest way is to shape the cookie dough into cylinder shape then slice them evenly (must be chilled first for easy slicing) right before putting into the oven. Or you can use a cookie cutter, it’s prettier but more time consuming.
  • The thickness of the cookies is about 5mm for a crispy texture. Please adjust the oven temperature and baking time if you prefer thicker cookies.
  • Chili flakes can be substituted by chili powder, or you can skip it for a non spicy version.

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