Wednesday, June 6, 2012
Scratch Cheddar Bay Biscuits
Cheddar Bay Biscuits. Those famous (or infamous) buttery, garlicy biscuits from a certain seafood chain restaurant. I don't frequent this restaurant (as a matter of fact, I can't remember the last time I've been there), but I'll admit that I do love those buttery biscuits. They are a guilty foodie pleasure.
Most recipes for these biscuits call for some kind of pre-made biscuit mix, but I was looking for a scratch version. I found one on Pinterest and we've already made it twice, most recently with our Low Country Boil.
I don't care what kind of diet you're on, one taste of these biscuits and you'll be willing to break all the rules for just one meal. They have three of my favorite ingredients: cheese, butter, and garlic, all in perfect harmony. The biscuits are tender and fluffy and full of flavor. Just go ahead and make the full recipe because I'm sure you'll eat several before dinner hits the table.
I consider good bread to be a weekend dinner treat and these biscuits do not disappoint. Go ahead and do yourself a favor and whip up a batch of these. They go great with summer barbecue, or seafood... or even brunch.
The original recipe is posted here on Portugese Girl Cooks. I made a few changes:
1. I don't normally buy cake flour, so I substituted the combination of cake and all-purpose flour for 2 1/2 cups of cake flour and 1/2 cup of cornstarch.
2. I used Cabot Sharp White Cheddar for the cheese in this recipe. It's one of my favorites and I think the sharp taste really takes these biscuits to the next level.
3. I pulsed the dry ingredients (including cheddar and butter) in my food processor before transferring them to a bowl and adding in the wet stuff. If you have a food processor, use it.
4. You can make this dough a few hours before your meal and have it portioned out on a parchment-lined baking sheet a few hours before dinner. When you get close to mealtime, just pop them in the oven and watch the magic happen!