Cheddar Biscuits

Cheddar & Herb Biscuits

Wowee wowow! Who needs Red Lobster’s biscuits? These are amazing! Not to mention SUPER easy. The recipe only made 9 biscuits and that is a very good thing as we ate half of them within 5 minutes. They’re not bad as leftovers either. My only edit to the original recipe would be to omit the extra salt. The cheese is plenty salty enough. I lied; there is one more edit: add basil and oregano to the butter that you brush over them.

Cheddar & Herb Biscuits
Adapted from


  • 2 C all-purpose flour
  • 1 Tbsp baking powder
  • 1/4 tsp garlic powder
  • 2 Tbsp shortening
  • 3 Tbsp butter
  • 1 C buttermilk (or combine 1 c milk and 1½ tsp vinegar, set aside for 5 minutes)
  • 2 C grated sharp cheddar cheese
  • 3 tablespoons melted butter
  • 1/4 tsp dried parsley
  • 1/4 tsp dried basil
  • 1/4 tsp dried oregano
  • 3/4 tsp garlic powder


  1. Preheat oven to 425°F.
  2. In a medium bowl, combine flour, baking powder and garlic powder. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist (don’t over-mix; dry areas are ok). Drop the biscuits onto a greased or lined baking sheet. Bake for 12-14 minutes, until browned and golden.
  3. While the biscuits are baking, in a small bowl combine butter, parsley, basil, oregano and garlic powder. Brush the butter/herb mixture over the biscuits immediately when they come out of the oven.

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