We haven’t done anything savory in a long time, and I actually had all of the ingredients for these biscuits already. These biscuits were originally inspired by Red Lobster’s Cheddar Bay Biscuits (I’ve never been to Red Lobster, but I recently saw their Cheddar Bay Biscuit Mix at the store and wanted to try making my own). And what’s a biscuit without some butter to go with it? Maple bacon butter that is. Yeah I’m drooling just thinking about it.
Cheddar Biscuits with Maple Bacon Butter
As if cheddar biscuits weren't delicious enough on their own, we're slathering them with maple bacon butter.
Equipment
- Oven
- Baking sheet
- Food processor
Ingredients
For the biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons honey
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 5 tablespoons cold unsalted butter + 1/2 tablespoon cannabis butter cut into 1/2-inch pieces
- 1 cup grated cheddar cheese
- 2/3 cup milk
For the garlic butter:
- 3 tablespoons unsalted butter
- 1 clove garlic minced
- 1 teaspoon dried parsley
For the maple bacon butter:
- 6 slices bacon cooked until crispy
- 1/2 cup butter
- 2 tablespoons pure maple syrup
Instructions
For the biscuits:
- Preheat to 425°F and line a baking sheet with parchment paper or a silicone baking mat.
- Whisk together flour, baking powder, garlic powder, and salt.
- Cut in the butter using a pastry cutter, a food processor, or even your hands until the butter is in pea-size pieces.
- Stir the cheese and then add the milk and honey. Mix until a shaggy dough forms.
- Drop the dough onto the baking sheet 1/4-cup portions, 2 inches apart, and bake until golden, 15 to 20 minutes.
Meanwhile, make the garlic butter:
- Heat the butter with the garlic in a small saucepan over medium heat or in the microwave for 1 minute. Remove from the heat and stir in the parsley. Brush the finished biscuits with the garlic butter and serve warm.
For the maple bacon butter:
- In a food processor, pulse the bacon until coarsely chopped, then blend in butter and syrup. Store in the refrigerator.
Notes
These cheddar biscuits were originally inspired by Red Lobster’s Cheddar Bay biscuits (I’ve never been to Red Lobster, but I recently saw their Cheddar Bay Biscuit Mix at the store and wanted to try making my own). They use dried parsley which I didn’t have, so I substituted Italian seasoning. Either will work!
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