Tag Archives: recipe

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


5 Minute Tomato Basil Soup

So I’ve been saying for years and years that I hate to cook, but I’ve come to realize that I don’t hate it quite as much as I thought.  I just don’t want people to think that I like to cook so that when I actually do it, it appears that I went out of my way to do something nice.

All those hours watching the Food Network has finally hit me, and I think 2012 will be the year I actually cook for fun (and not just necessity).  That’s not to say I still won’t have my signature dish of pasta mixed with butter and parmesan cheese… I’ll just elevate it – asiago cheese anyone?

If you’re a foodie and on twitter, I HIGHLY recommend following Marcus Samuelsson (@MarcusCooks).  He has his own site and also contributes to Food Republic, so he’s constantly posting tips and recipes.  Today’s recipe is a 5 minute tomato basil soup that I’m going to try tonight.  Recipe and photo from Linda Wagner (@lovelindawagner, blog).  Check back to see if this was a success or utter failure.

Courtesy of lindawagner.net

3 medium ripe tomatoes
3 sun-dried tomato slices
2 stalks of celery
a pinch of onion powder
a pinch of garlic powder
1-2 sprigs basil
1/2 avocado
sea salt to taste


  1. Cut the tomatoes in half and put in blender. (If you do not have a high speed blender you may need to add extra water to help the mixture blend OR you may want to try using a food processor instead). Add sun dried tomatoes and blend until smooth.
  2. While the blender is still going, add the celery, sea salt, onion and garlic powder and keep blending until fully incorporated. Then add the basil and continue to blend.
  3. Finally, add the avocado and blend for just a few seconds to combine. That’s it, your soup is done!

*If you’re using a VitaMix, the longer you blend in the first step, the warmer your soup will be. If you are not using a VitaMix and would like to heat your soup, you can do so over the stove top.