Cheddar Cheese Biscuits Like Ruby Tuesday's
"This is a scratch recipe, adapted from Food and Wine, that is a dead ringer for the ones I enjoy at Ruby Tuesday's. I like it because it uses plain flour instead of Bisquick."
photo by Marie Nixon
- Ready In:
- 30mins
- Ingredients:
- 11
- Yields:
-
12-18 biscuits
- Serves:
- 12-18
ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1⁄2 teaspoon garlic powder
- 1⁄3 cup butter, cold, cut into chunks
- 2 2 tablespoons odorless vegetable oil or 2 tablespoons any flavorless odorless vegetable oil
- 1 cup grated sharp cheddar cheese or 6 -7 ounces sharp cheddar cheese
- 1⁄2 - 2⁄3 cup milk
-
For brushing on top
- 3 tablespoons butter
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon dried parsley flakes or 1 tablespoon fresh parsley, finely chopped
directions
- In a large bowl, whisk together the flour, baking powder, salt and garlic powder.
- Add the cubed butter. Using a pastry cutter or a fork, cut butter into flour until it is coarse, pea-sized.
- Add oil, grated cheddar cheese and the milk. Stir till well combined and holds together.
- Make sure to keep adding milk a bit at a time, just until the dough is moistened and you can no longer see any raw flour.
- Drop approximately 1/4 cup portions of the dough onto an un-greased cookie sheet or a using an ice cream scoop or large spoon.
- Bake for 15-17 minutes in a preheated oven at 400 degrees.
- While biscuits are baking, melt 3 tablespoons butter is a small bowl with 1/2 teaspoon garlic powder and the parsley.
- When biscuits come out of the oven, use a brush to spread this garlic butter over the tops of all the biscuits. Do this a few times – it’s fun to watch all the butter getting absorbed into the biscuit! Use up all of the butter. Serve warm.
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Reviews
-
I've never had Ruby Tuesday's biscuits so I can't comment on the similarity to those...but as a cheddar cheese biscuit these are fantastic. They are flaky and full of flavour, and are easy to whip up. I like that they don't call for Bisquick, an ingredient that isn't available where I live. I made about 10 large biscuits and cooked them a bit longer than suggested because they were so thick. These were great fresh from the oven and also cold the next day. Thanks for the great recipe! -
These are very comparable to the Ruby Tuesday biscuits. Actually, better because the ones I had at Ruby Tuesday were about the size of a quarter! Not mine, however, I divided the dough into 12 equal parts and got a nice size biscuit. At that size, I did need to bake them about 7 additional minutes in order to get them golden brown. I think next time I'll divide the dough to make 15 smaller biscuits. I thought the garlic flavor was very well balanced. Not too much, not too little.
Tweaks
-
Love the recipe 10/10!! I added a couple teaspoons of parmesan that added to the depth of the old cheddar taste!!
RECIPE SUBMITTED BY
DAR Lady
Pace, 48
<p>I'm a retired homemaker whose constant companions are a Papillon called Skeeter and a black cat called Tigger that adopted me and follows me everywhere I go. Cooking is my passion and I'm an active member of the Daughters of the American Revolution. I detest rudeness in anyone. My inspiration has always been my maternal grandmother who was the epitome of a southern hostess and from whom I acquired my cooking skills. Then I went to cooking school and learned what all the techniques were called. Baking is probably my number one passion and I love to cook for my freinds.</p>
