Cheddar Bay Biscuits

      This delicious biscuit recipe comes from the Red Lobster Restaurant on Wolf Road in Colonie. So many customers requested the recipe that the local newspaper obtained and printed it.  This recipe is a little different.  They use a biscuit mix in theirs and the recipe makes enough to feed an army.  The biscuit really wasn’t what the customers enjoyed as much as they enjoyed the topping.  So if you have a favorite biscuit recipe by all means use it, but be sure to add this delicious topping which is what gives their biscuit its flavor. 

Yield: 12 servings

BISCUITS

• 2 cups flour (all-purpose)
• 1 tablespoon sugar
• ½ teaspoon salt
• 1 tablespoon + 1 teaspoon baking powder
• ½ teaspoon cream of tartar
• ½ cup Crisco
• ½ cup cheddar cheese shredded
• ⅔ cup milk (use 1 cup for drop biscuits instead of ⅔ cup)

TOPPING

• ½ cup butter, melted
• 1 teaspoon garlic powder
• ¼ teaspoon salt
• ⅛ teaspoon onion powder
• ⅛ teaspoon dried parsley
• ⅛ teaspoon garlic salt

 BISCUITS

1.  Mix together the flour, sugar, salt, baking powder and cream of tartar.

2.  Cut in Crisco and cheese until mixture resembles coarse cornmeal. Add milk all at once, stirring until dry ingredients disappear and adding more flour if necessary to make a soft dough.

3.  Pat into a ½ " thick circle and with biscuit cutter, dipped in flour, to prevent sticking, cut biscuits in desired shape.

4.  Place on a lightly oiled bake sheet and bake in a 425 ° oven for 15 minutes.

TOPPING

1.  Mix melted butter, garlic powder, salt, onion powder, parsley and garlic salt.

2.  Brush on biscuits after baking.

NOTE: TOPPING: Not necessary to melt the butter. Soft butter may be used instead of melted butter. Ingredients may be mixed together and the spread served on the side with the biscuits.