This is Amy + Michelle

This is Amy + Michelle

This A.M.

Amy and Michelle became instant friends because of the common interests they share in their love of fashion, food, music and traveling. In This A.M. Amy and Michelle will share recipes, thoughts on eats, their unique fashion style and lifestyles from Toronto to Tampa...... 1,098 miles apart!

Monday, September 16, 2013

Better Than Cheese Biscuits

As a child, you probably remember the first time your parents took you to a fancy restaurant.  Your impression of what was one at the time anyway. My first impression of Red Lobster was the same.  All you can eat shrimp, Lobster tail and their infamous, unlimited, garlic cheese biscuits.
Like cotton candy that melts in your mouth on a warm sunny day at the fair, or the smell of a fresh warm pretzel at the park, the chain restaurant's baked goodies are like Pringle's potato chips-- "You just can't eat one".

After searching the internet, and also trying several recipes, I have surpassed the mastery of baking this copy cat recipe.

So without any further ado, I offer you, the better than ever, cheese drop biscuit recipe!


2 cups of all purpose flour
2 teaspoons of baking powder
1/2 teaspoon of salt
3 cloves of fresh garlic pressed or minced
1/2 cup of cold butter
11/2 cups of Shredded sharp cheddar cheese
1 cup of cold milk
Fresh Rosemary
(Rosemary, Extra butter and garlic for brushing)


Preheat oven 425 degrees.
In a bowl mix all the dry ingredients together.  Using a fork or paster cutter cut cold butter into mix. Mix well until the mixture is crumbly.
Mix in garlic and cheese.
Add milk in slowly until just combined.  DO NOT over mix.  That is the secret to getting the right flaky texture.
Drop biscuits on to greased baking sheet.  Bake for 15 minutes or until golden brown. In a small bowl combine 3 tablespoons of butter, one pressed garlic clove and 2-3 plucked sprigs of rosemary.
Once biscuits are done, remove and brush with garlic rosemary butter.
Serve and enjoy.....don't forget to say...Yummy!

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