Monthly Archives: April 2012

Adventures In Cooking: Cheddar Biscuits

I think we can all agree that the best part of going to Red Lobster is the warm, cheesy biscuits that you get with your meal.  I am not ashamed to admit that I’ve been known to hoover a basket of biscuits just to ask for more so I can bring them home.  My name is Alison, and I might be addicted to cheddar biscuits.  After searching for a while, I came across the BEST cheddar biscuit recipe – and it’s pretty easy if you ask me.  If you close your eyes and imagine children running around you and the smell of fish and crab, you’d swear you were at Red Lobster.  Now that I’ve completely over sold this recipe… here it is!

Cheddar Biscuits - please disregard the quality of this picture... they're still amazing.


2 cups all-purpose flour (unbleached or regular)
3 tsp baking powder
1 tsp salt
1/4 tsp garlic powder
1/3 cup cold butter
2 tbsp canola or vegetable oil
1 heaping cup grated cheddar cheese (the sharper the better!)
1/2 – 2/3 cups milk
3 tbsp butter
1/2 tsp garlic powder
1/2 tsp dried parsley flakes or 1 tbsp fresh parsley, finely chopped

How To:

1. Preheat oven to 400° F.

2. In a large bowl, combine flour, baking powder, salt and garlic powder. Whisk together to combine thoroughly.

3. Add chunks of butter. Using a pastry cutter or two knives, cut butter into flour until it is coarse/pea-sized. TIP: Freeze your butter and use a cheese grater to grate your butter into the bowl instead of cutting it.  It’s important that your butter is cold so that you get those pockets of melted goodness.

4. Add oil, grated cheddar cheese and 1/2 cup milk. Stir together. Keep adding milk a bit at a time, just until the dough is moistened and no longer dry and powdery.  Your dough should be moist enough to stay together, but not sticky.  If you find it getting on the sticky side, sprinkle in some more flour.

5. Drop approximately 1/4 cup portions of the dough onto an un-greased cookie sheet using an ice cream scoop, large spoon or even your measuring cup.  No need to form these into balls or pack them down.

6. Bake for 15-17 minutes. While biscuits are baking, melt 3 tablespoons butter is a small bowl in your microwave. Stir in 1/2 teaspoon garlic powder and the parsley.

7. When biscuits come out of the oven, use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter.

Serve warm.
Makes one dozen biscuits.

Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 servings


Fancy Food Fridays #1

At the beginning of the year, my friends and I decided to start getting together once a month for a nice dinner. While we do see each other quite frequently, we thought it’d be fun to class it up and try something new other than our regular haunts – and with that Fancy Food Fridays was born.

We meet on the 2nd Friday of every month for dinner.  Someone is responsible for nominating 3 restaurants each time and then we vote.  Our second FFF is coming up this week so I wanted to write a quick note about our first dinner before I fall too behind.

We went to Fire on the East Side which is located at the corner of Gloucester and Yonge.  It’s a great, intimate place with friendly staff and great southern comfort food with a twist.  I ordered a side of the Cajun Mac and Cheese to start followed by their crab ravioli.  I admit it was a tad Carb heavy, but you just do not pass up Cajun Mac and Cheese!  I’d been to FOTES before so I knew what I was getting into… and I regret nothing!   You can see my previous review of them here.

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After dinner we made our way to a nearby sports bar to watch some NCAAB action and played a few hours of trivia.  It was a great night of food and friends – it’s no wonder why FFF is quickly becoming my favourite day of the month.