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Garlic Cheddar Biscuits

February 12, 2019

You can buy a mix to make garlic cheddar biscuits at home, but with this recipe you won't need to leave your house for great biscuits! | recipe from Chattavore.com

These garlic cheddar biscuits are not only delicious, they are SO easy to make even without a box of baking mix! Only a handful of ingredients! Flour, baking powder, baking soda, salt, garlic powder, butter, buttermilk, and cheddar cheese. They are SO good!

an overhead photograph of a basket of garlic cheddar biscuits
Cheddar Bay Biscuits

All right, I don’t care if you hate Red Lobster and think that their food is the worst ever (my family loves Red Lobster and I grew up eating there on a regular basis, and still do from time to time when my family goes out) everyone loves their Cheddar Bay Biscuits (if you don’t you don’t have to tell me I’m wrong.  Just be content in knowing it.). 
I remember when they first introduced them.  It was like some sort of epiphany, a little gift from Heaven in the shape of a cheesy, garlicky piece of soft bready goodness.  If Red Lobster ever decided to discontinue the Cheddar Bay Biscuits, they’d have to just go ahead and close their doors, because even their most devoted fans would commit mutiny.  Or so I hypothesize.  But I digress…..
an overhead photograph of a tray of garlic cheddar biscuits

Garlic Cheese Biscuits from Scratch!

Now, I am sure that many of you have attempted to make these garlic cheddar biscuits at home.  For many years, I did too, with my trusty Bisquick biscuit recipe (from the back of the box).  I was disappointed every time (sorry, Bisquick.  It’s true).  There was just something missing!  A few years ago, however, I found the book Top Secret Restaurant Recipes 2 (<–affiliate link) by Todd Wilbur, and everything changed. There was a recipe in the book for Cheddar Bay biscuits, and it was awesome.
a close-up photograph of garlic cheddar biscuits on a tray
The thing is…Todd’s recipe for garlic cheddar biscuits calls for Bisquick. You guys know me. There’s no Bisquick in this house. Biscuits must be made from scratch, whether they’re plain buttermilk biscuits or garlic cheddar biscuits. Now, I know that they sell Cheddar Bay biscuit mix in the stores these days, but these garlic cheddar biscuits are simple, with just a few ingredients (use self-rising flour to make the ingredient list even shorter). 

a photo collage showing dry ingredients for garlic cheddar biscuits and butter in a bowla photo collage showing butter being worked into dry garlic cheddar biscuit ingredients using a pastry blender and cheddar cheese being added to the bowla photo collage showing cheddar cheese and buttermilk being added to garlic cheddar biscuit dough and the finished dough

a photo collage showing garlic cheddar biscuit dough being scooped onto a baking sheet and garlic powder being stirred into melted butter

a photo collage showing garlic butter being brushed onto garlic cheddar biscuits and dry parsley flakes being sprinkled onto the biscuits

How to Make Garlic Cheddar Biscuits

  1. Stir together your dry ingredients: flour, salt, baking powder, baking soda, and garlic powder.
  2. Add cold butter.
  3. Work the butter in with your fingers or with a pastry blender.
  4. Add cheddar cheese.
  5. Add buttermilk.
  6. Stir in the cheese and buttermilk until it forms a cohesive dough.
  7. Scoop onto a baking sheet and bake until golden.
  8. Melt butter and add garlic powder to it.
  9. Brush the biscuits with garlic butter.
  10. Sprinkle dried parsley flakes on top of the biscuits.

This post contains an Amazon affiliate link. For more information, please see my disclosures. 

Shared on Meal Plan Monday on Southern Bite and The Weekend Potluck on The Country Cook!

a photograph of a basket of garlic cheddar biscuits

Garlic Cheddar Biscuits
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Ingredients

  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon garlic powder, divided
  • 6 tablespoons cold unsalted butter, cut into cubes
  • 4 ounces (1 cup) cheddar cheese
  • 1 cup buttermilk (can sub milk, cream, or half and half if you don't have buttermilk)
  • 4 tablespoons unsalted butter, melted
  • 2 teaspoons dried parsley

Instructions

  1. Preheat the oven to 450 degrees. In a large bowl, stir together the flour, baking powder, salt, baking soda, and 1 1/2 teaspoons of garlic powder. Use a pastry blender or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.
  2. Stir the cheddar into the mixture than stir in the buttermilk (start with 3/4 cup of the buttermilk and then gradually add more until it all comes together).
  3. Scoop 1/4-cup size scoops of the dough onto a baking sheet with the edges of each biscuit barely touching. Bake until golden, 12-15 minutes.
  4. In a small bowl, stir together the melted butter and remaining garlic powder. Brush the tops of the biscuits liberally
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https://chattavore.com/garlic-cheddar-biscuits/

 

Filed Under: Easy Baking, Easy Recipes, Recipes, Sheet Pan Recipes Tagged With: bread, cheese By Mary // Chattavore 2 Comments

Yellow Cake From Scratch

January 29, 2019

This yellow cake from scratch is the perfect birthday cake for your favorite person! Topped with a swath of chocolate frosting, it’s a delicious treat! Plus, it’s a one-bowl cake, so there are hardly any dishes to wash! So easy and tasty!

a photograph of a slice of yellow cake from scratch on a plate with a lit candle and a whole cake and another slice of cake in the background [Read more…]

Filed Under: By Course, Dessert, Easy Baking, Easy Recipes, Recipes Tagged With: baking, cakes, special occasions By Mary // Chattavore 1 Comment

French Yogurt Cake

January 2, 2019

French yogurt cake is a great way to use up the yogurt that is hanging out in your fridge. It’s so simple, made with ingredients you probably already have, and bright and fresh with citrus flavors! Yogurt, eggs, oil, sugar, flour, citrus, and powdered sugar – that’s all you need to make this super-simple cake! I always seem to have a half-eaten tub of yogurt and some on-the-brink citrus (lemons, limes, clementines…you name it, I have it) in the fridge and this is the perfect way to use them up!

an overhead photograph of a slice of French yogurt cake with a lemon twist on top and a fork [Read more…]

Filed Under: By Course, By Main Ingredients, Dessert, Easy Baking, Fruit, Recipes Tagged With: cakes, desserts By Mary // Chattavore Leave a Comment

Italian Cream Sheet Cake + Video

December 19, 2018

Italian cream sheet cake is a classic Southern cake made simple in a sheet pan. With cream cheese icing, pecans, and coconut, it's perfect! #cakes #baking #sheetcake #italiancreamcake #southernfood | Recipe from Chattavore.com

Italian cream sheet cake is a classic Southern cake made simple in a sheet pan. With cream cheese icing, pecans, and coconut, it’s perfect! Scroll down for video.

Italian cream sheet cake is a classic Southern cake made simple in a sheet pan. With cream cheese icing, pecans, and coconut, it's perfect! #cakes #baking #sheetcake #italiancreamcake #southernfood | Recipe from Chattavore.com

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Italian Cream Cake

Some time ago, Philip announced that he had decided that he wanted an Italian cream cake for his birthday. As ubiquitous as Italian cream cake seems to be, you might be surprised to know that I don’t have a single recipe for Italian cream cake in any of my many cookbooks. However, I was searching through my grandmother’s recipe books over the holidays and discovered this:
Italian cream sheet cake is a classic Southern cake made simple in a sheet pan. With cream cheese icing, pecans, and coconut, it's perfect! #cakes #baking #sheetcake #italiancreamcake #southernfood | Recipe from Chattavore.com

Sheet Cakes 4-Evah

A few adjustments (I’ve never seen canned coconut in my life, and you guys know I don’t buy shortening) and I turned out a lovely and delicious sheet cake. Oh, did I mention that this rectangular cake pan from USA Pans has revolutionized my cake baking life? I may never bake another layer cake again. I love the ease of doing everything in one pan and then just throwing some foil over the top of the pan for transport instead of having to turn it out of the pan (crumbs everywhere), ice it on a cardboard round, and then load it into a cake carrier while praying that it doesn’t somehow topple into the sides of the carrier. Easy cake recipes = life!
Italian cream sheet cake is a classic Southern cake made simple in a sheet pan. With cream cheese icing, pecans, and coconut, it's perfect! #cakes #baking #sheetcake #italiancreamcake #southernfood | Recipe from Chattavore.com

It’s a Southern Cake!

The funny thing about this cake is that I am almost certain that there’s nothing Italian about it. As I searched for the origins of Italian cream cake online, I found this information on Food Timeline that describes a cake that sounds nothing like this Italian cream cake that Southerners have come to know and love…which leads me to the conclusion that the origins of this cake are not Italian but from right here in the Southeast region of the United States.

I am fairly certain that I gained a couple of pounds just scraping the bowl of icing. And I still have this cake in my kitchen. It’s threatening to be my downfall.

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Mary

Yield: 1 13x9 sheet cake (about 20 servings)

Italian Cream Sheet Cake

30 minPrep Time:

40 minCook Time:

1 hr, 10 Total Time:

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Ingredients

    For the Cake
  • 5 eggs, separated
  • 8 ounces (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup shredded sweetened coconut
  • 1 cup chopped pecans
  • For the Icing
  • 4 ounces (1 stick) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut
  • 1 cup chopped pecans

Instructions

  1. Preheat the oven to 350 degrees. Generously butter a 13×9 cake pan and set aside.
  2. Using a stand mixer fitted with a whisk attachment or a hand mixer, beat the eggs whites on high speed until stiff peaks are reached. Set aside (if you are using a stand mixer, you will need to transfer the whites to a different bowl and clean out the mixer bowl).
  3. Whisk the flour and the baking soda together in a medium bowl.
  4. Cream together the 2 sticks of butter and the sugar until fluffy. Add the egg yolks one at a time, beating after each addition. Add the flour mixture and the buttermilk alternately, about a third of each at a time. Add the vanilla then scrape down the sides of the bowl and beat in the pecans and the coconut.
  5. Carefully fold the reserved eggs whites into the cake batter. Spread the batter into the prepared pan. Bake for 35-40 minutes. Cool completely on a wire rack.
  6. To make the icing, cream the butter and cream cheese using an electric mixture on medium speed. Add the powdered sugar, about 1/2 cup at a time, and beat until well combined. Add the vanilla and the coconut and beat until incorporated.
  7. Spread the icing over the cooled cake and sprinkle evenly with the chopped pecans.
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https://chattavore.com/italian-cream-sheet-cake/

Italian cream sheet cake is a classic Southern cake made simple in a sheet pan. With cream cheese icing, pecans, and coconut, it's perfect! #cakes #baking #sheetcake #italiancreamcake #southernfood | Recipe from Chattavore.com

Filed Under: By Course, Dessert, Easy Baking, Easy Recipes, Recipe Videos, Recipes, Videos Tagged With: cakes, desserts, Southern By Mary // Chattavore 24 Comments

White Lily Biscuits & Gravy

December 16, 2018

These White Lily biscuits are a Southern tradition. They're based on my Granny's baking powder biscuits and they're perfect with creamy sawmill gravy! | recipe from Chattavore.com

These White Lily biscuits are a Southern tradition. They’re based on my Granny’s baking powder biscuits and they’re perfect with creamy sawmill gravy!
These White Lily biscuits are a Southern tradition. They're based on my Granny's baking powder biscuits and they're perfect with creamy sawmill gravy! | recipe from Chattavore.com
When you order anything other than breakfast at Cracker Barrel, there is a very important question that they ask you:

“Biscuits or cornbread?”

Biscuits, duh.  Ah, biscuits.  Though I’ve developed a much greater appreciation for cornbread since I developed my own method of making it, I would never, ever choose cornbread over a biscuit.  NEVER.

These White Lily biscuits are a Southern tradition. They're based on my Granny's baking powder biscuits and they're perfect with creamy sawmill gravy! | recipe from Chattavore.com
I remember as a kid asking my mom to make biscuits from scratch, or to make biscuits from scratch with me, or something.  I don’t recall that it ever happened.  My mom is a great cook but was never much for baking from scratch, which is a shame since her mom made some famous-in-these-parts yeast rolls (she was the cafeteria manager at the elementary school near their home and made the rolls from scratch.  People from the community would come to the school to buy her rolls).  I never met my mom’s mom (Mamaw) but wish I knew how to make those rolls.  The biscuits in our house back in those days were poppin’ fresh, probably with flaky layers.
These White Lily biscuits are a Southern tradition. They're based on my Granny's baking powder biscuits and they're perfect with creamy sawmill gravy! | recipe from Chattavore.com
These White Lily biscuits are a Southern tradition. They're based on my Granny's baking powder biscuits and they're perfect with creamy sawmill gravy! | recipe from Chattavore.com
My first experience with homemade biscuits?  NOT GOOD.  Don’t ever try to make biscuits from scratch for the first time on Thanksgiving.  Take. My. Word.  Why I decided to make biscuits on Thanksgiving anyway I’m not quite certain (Thanksgiving doesn’t generally make me think, “Mmmmm, biscuits….”) but I did.  It was the very first Thanksgiving-the very first anything-that we hosted in our house, with Philip’s family and my family jammed into our not-very-big house.  Philip’s sister put the sweet potato casserole into the teeny little broiler drawer in our ancient stove (yes, you read that correctly.  A broiler drawer.  It was wide enough to fit a broiler pan into and it was on the bottom of the stove because what could possibly go wrong with fire shooting out of a broiler that’s four inches from the floor?????) and set the marshmallows on fire.  But that’s not the point here.
These White Lily biscuits are a Southern tradition. They're based on my Granny's baking powder biscuits and they're perfect with creamy sawmill gravy! | recipe from Chattavore.com
The point is this: I set out to make biscuits.  They involved flour, baking powder, baking soda, salt, shortening, and milk.  The directions stated that the biscuits should be rolled to 3/4″ thickness.  Those jokers at Better Homes and Gardens actually showed someone measuring the biscuit dough with a ruler.  I don’t think Philip and I got out a ruler, but we were definitely all like, “No, we definitely need to roll it more.”  The directions said not one thing about not overworking the dough or any of that important stuff.

So. I pulled those babies out of the oven, expecting big, beautiful, puffy biscuits.  Instead? Hockey pucks.  Freaking disks of baked biscuit dough.  Philip’s sister called them “biscuit cookies”.
These White Lily biscuits are a Southern tradition. They're based on my Granny's baking powder biscuits and they're perfect with creamy sawmill gravy! | recipe from Chattavore.com
My ego was bruised.  For several years, I bought my biscuits from the freezer section, till I found the book Small Batch Baking at a bookstore.  My interest was piqued and while I didn’t make very many of the recipes (mainly because they required specialized small equipment) I immediately glommed on to a recipe for southern-style biscuits, supposed to be similar to Hardee’s.  I made them from the book until I eventually committed the recipe to memory, then I started experimenting with my own methods, using all-purpose flour with baking powder, soda, and salt instead of self-rising.  Eventually I started using more baking powder a la my Granny Reese, who used shortening in her baking powder biscuits, but you know I just can’t do that so I use unsalted butter.  Then I started folding the dough to make layers.  I make my White Lily biscuits every Saturday. Sometimes I serve my White Lily biscuits with gravy, sometimes with jam.  But regardless what I serve with them, one thing’s for sure…

I’ll never choose cornbread over a biscuit.  And if you try these White Lily biscuits, you may never either.

These White Lily biscuits are a Southern tradition. They're based on my Granny's baking powder biscuits and they're perfect with creamy sawmill gravy! | recipe from Chattavore.com
These White Lily biscuits are a Southern tradition. They're based on my Granny's baking powder biscuits and they're perfect with creamy sawmill gravy! | recipe from Chattavore.com

Mary

Yield: 10-12 biscuits

White Lily Biscuits & Gravy

15 minPrep Time:

12 minCook Time:

27 minTotal Time:

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Ingredients

  • 2 cups all-purpose flour (a soft wheat brand like White Lily will turn out the best biscuits)
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 6 tablespoons unsalted butter (cold, cut into chunks)
  • 1 cup buttermilk (can also use milk, cream, or half-and-half or splash a little vinegar into the bottom of a measuring cup and fill it the rest of the way with milk to approximate buttermilk)
  • For the Gravy
  • 4 tablespoons bacon or sausage drippings
  • 4 tablespoons flour
  • 2 cups milk
  • salt and pepper (to taste)

Instructions

  1. Preheat the oven to 450 degrees. Put a baking stone or baking sheet in the oven to preheat.
  2. Combine the flour, baking powder, salt, and baking soda in a large bowl. Use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
  3. Add buttermilk a little at a time, stirring after each addition, until the mixture comes together into a sticky dough. Turn out onto a floured surface and lightly coat the outside with flour. Flatten and fold into thirds. Repeat the flattening and folding twice, adding flour as needed but being careful not to add too much flour, which will toughen your biscuits.
  4. Lightly press the dough into a rectangle about an inch thick. Use a biscuit cutter or knife to cut into the desired number of biscuits. I use a knife and don't worry about the shape of my biscuits. Not using a biscuit cutter prevents me from having to re-roll the scraps, which will also toughen it.
  5. Place the biscuits on the preheated pan barely touching one another. Bake until lightly golden brown, about 12 minutes. Serve with butter, jelly, gravy, etc.
  6. To make the gravy: While the biscuits are baking, Preheat a 10-inch skillet (cast iron works great) over medium heat. Add the drippings and heat until the fat starts to shimmer. Whisk in the flour and cook for about 1 minute, until it just begins to brown. Add the milk a little at a time, whisking and allowing to thicken after each addition. Continue adding until the gravy reaches the consistency that you like (you may need a little more or a little less than the recipe calls for). Salt and pepper the gravy to taste and serve with biscuits. It's also delicious on toast, chicken-fried steak, mashed potatoes, fries....the list goes on and on!

Notes

This recipe makes 10-12 biscuits, but I usually cut the recipe in half to make 6. Also, to make the biscuits pictured here I used self-rising flour and omitted the salt, baking soda, and half of the baking powder.

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https://chattavore.com/white-lily-biscuits/

These White Lily biscuits are a Southern tradition. They're based on my Granny's baking powder biscuits and they're perfect with creamy sawmill gravy! | recipe from Chattavore.com

Filed Under: Breakfast & Brunch, By Course, By Main Ingredients, Easy Baking, Easy Recipes, Grains and Breads, How to Cook From Scratch, How-To, Recipes, Sheet Pan Recipes Tagged With: bread, breakfast, Southern By Mary // Chattavore 19 Comments

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About Chattavore

Hi, I'm Mary! Welcome to Chattavore, a destination for people who want to feed themselves and their families well every day! Life can be crazy, which means that getting dinner on the table can be a challenge (more often than not!) and my mission is to take all your favorite recipes and figure out how to serve them on a Tuesday.

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