Re: Cheddar Bay Biscuits - WBB #20 Balanced Breakfast

My husband's birthday could only fall on a saint's day, but now we're talking about another saint... the patron saint of Ireland, St. Patrick! So, if March 17th is the date for many Irish and non-Irish to wear green, enjoy a parade, drink a lot of Guinness beer and wish good luck, why can't we celebrate it with food?

The garlic butter brushed on top added a special flavor and to me they seem to taste like the ones sold at Red Lobster.

I made these Red Lobster-inspired biscuits recipe because I feel homesick for the US and also this is my contribution for Mansi's Balanced Breakfast event at Fun and Food.

Did you know that Red Lobster alone sells over one million biscuits a day?

Cheddar Bay Biscuits

(Adapted from Diana's Kitchen and Kraft)

1 cup skim milk

1/3 cup Mayonnaise

1 tablespoon sugar

2 cups self-rising flour

1/4 cup shredded American cheese

1/2 teaspoon garlic powder

2 tablespoons melted butter

10 fresh flat leaf parsley leaves

Muffin paper liners

Directions:

1) Preheat oven to 350°F/180°C.

2) In a mixing bowl combine the milk, mayo, sugar, and flour until completely combined. Add cheese to the dough and combine. Drop batter into 10 paper-lined muffin tins. Batter should "drop" from spoon.

3) Melt butter; mix in garlic, and brush tops of dough. Place one parsley leaf on top of each biscuit; lightly brush again.

4) Bake for 25-30 minutes, or until golden. Serve freshly baked and hot.

Substitute self-rising flour: use 2 cups all-purpose flour plus 1 tablespoon baking powder.