Here in the South, we love a good biscuit. Most of us will always love our Mamaw’s recipe the best, but we’re not so discriminatory that we can’t appreciate biscuits in all kinds of other variations as well. That’s why we have things like Biscuit Festivals, which is where we loaded up the kids and headed to last weekend.
Dozens of vendors lined the streets downtown with their famous biscuits in hopes of being voted the Best Biscuit of 2012, and we taste-tested as many as we could handle.
There was everything from the pretty…
to the unique…
But, one that was voted our family’s fave was the Garlic Cheese Biscuit from Ruby Tuesday…
And since they were generous enough to pass out the recipe, I thought I’d be generous enough to share it with y’all…
Ruby Tuesday’s Garlic Cheese Biscuits
3-3/4 cup Bisquick or Homemade Biscuit Mix (below)1 cup grated sharp cheddar cheese.1/4 cup garlic butter (below)1-1/2 tsp kosher salt2 Tbsp chopped fresh parsley1 cup ice cold wateras needed vegetable oil1/4 cup melted butter for brushing
Combine biscuit mix, grated cheese, melted garlic butter, kosher salt, parsley, and water in a mixing bowl. Mix gently using a rubber spatula to incorporate ingredients. (Note: dough should still have some lumps in it.)Using an ice cream scoop, place scoops of biscuit dough onto a slightly oiled baking pan.Bake the biscuits at 350ºfor 13-15 minutes, rotating once halfway through. Once baked, remove from oven and brush with melted butter.
Yield: approximately 13-15 biscuits.
Homemade Biscuit Mix:
9 cups all purpose flour1-1/2 cups nonfat dry milk1/2 cup granulated sugar3 tsp baking powder1 tsp baking soda3 tsp kosher salt2-1/4 cups vegetable shortening
Mix all dry ingredients in mixing bowl until well incorporated. Cut in the shortening using a pastry cutter. (Mix should resemble coarse crumbles.) Store mix in an air tight container until ready for use.
1/2 lb butter, melted1 tsp onion powder2 Tbsp granulated garlic
In a small saucepan, melt butter on stove top, then remove from heat. Stir in seasonings and set aside. (Extra garlic butter can be kept for several days in the refrigerator.)
Y’all enjoy those! I’m sharing with a few more of these friends as well.