MAROUN’S Garlic-Cheddar Drop Biscuits
Who doesn’t love eating a freshly baked biscuit right out of the oven? Slathered with butter? Yes please!
The only challenge in making this carb fantasy a reality hinges on who is actually going to make the effort to make prepare the biscuit dough!Â
This is an easy drop biscuit recipe which means there is no kneading and no cutting. Using an ice cream scoop to drop the dough in even round onto the baking sheet makes these garlicy and dilly biscuits a time-saving hero recipe!
If you’ve ever been to Red Lobster, you’ve likely feasted on their Cheddar Bay biscuits; this version is akin to those biscuits made-over for a black tie affair. I use as little equipment as possible, i use pre-grated cheddar, and kitchen scissors to cut the dill and Maroun’s Original Garlic Spread takes all the hassle of processing garlic; no peeling, no chopping – using the 1 TBSP = 1 Clove formula. Â
To make these biscuits extra special, brush the tops of the biscuits with egg yolk before they go into the oven to give a really glossy, golden finish.
Maroun’s Garlic-Cheddar Biscuits
Created By: Chef Ilona Daniel
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons white sugar
½ teaspoon cream of tartar
¼ teaspoon salt
½ cup shredded cheddar
1 tbsp The Original Maroun’s Garlic Spread
2 tbsp chopped fresh dill (or chives or parsley)
½ cup melted butter
1 cup milk
Preheat oven to 400 degrees F
In a large bowl, combine flour, baking powder, sugar, cream of tartar, dill, cheddar, Maroun’s Garlic Spread and salt. Stir in butter and milk just until moistened. Drop batter on a lightly greased cookie sheet by the tablespoon.
Bake in preheated oven until golden on the edges, about 8 to 12 minutes. Brush each biscuit with melted butter with some more Maroun’s Garlic Paste added. Serve warm.
