½teaspoongarlic powder, cayenne powder and parsley flakes
1cup shredded cheddar cheese
1 cupbuttermilk
½cup + 2 tablespoon butter, divided
Instructions
Preheat oven to 425 degrees. Melt the butter, then set aside. In a mixing bowl, stir together the self rising flour, ½ teaspoon garlic powder, ½ teaspoon cayenne pepper and shredded cheese. Stir in ½ cup melted butter and the 1 cup buttermilk and stir just until combined. (You will use the remaining 2 tablespoon melted butter in a minute!)Lightly grease a ¼ cup measuring cup or scoop. Scoop the dough ¼ cup at a time onto a lightly greased cookie sheet, leaving several inches of space between biscuits. Bake at 425 degrees for 12-15 minutes, or until biscuits are golden brown. Remove from oven and immediately brush biscuits evenly with the remaining butter, then sprinkle a little bit of garlic powder and parsley flakes on top.
Notes
Serving: Serve biscuits warm or you may cool the biscuits and freeze in an airtight container up to one month. Reheating Biscuits: Reheat each biscuit in the microwave for 15-20 seconds. Refrigerator Storage: Biscuits can be stored in an airtight container in the refrigerator for 3-4 days. Substitutions:Self Rising Flour: You'll need some gluten free self rising flour to make this recipe. Click here to view our recipe for gluten free self rising flour or places you can purchase itButter: You are welcome to substitute dairy free butter in this recipe. It works well. We used Earth Balance. Cheddar Cheese: If you can have dairy, you are welcome to use regular cheddar. If not, there are many good dairy free brands that you can substitute. You'll want shredded cheddar cheese.Buttermilk: Our recipe calls for one cup buttermilk. You can use one cup of dairy free milk, taking out one tablespoon of the milk and replacing it with one tablespoon lemon juice or white vinegar added.
Keyword bread, copycat recipe, dairy free, gluten free, red lobster