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.
Ingredients: [‘all-purpose flour’, ‘baking powder’, ‘salt’, ‘garlic powder’, ‘butter’, ‘canola oil’, ‘sharp cheddar cheese’, ‘milk’, ‘butter’, ‘garlic powder’, ‘dried parsley flakes’]
Quantity of 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 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”,””,”3 tablespoons butter”,”1/2 teaspoon garlic powder”,”1/2 teaspoon dried parsley flakes or 1 tablespoon fresh parsley, finely chopped “]
Number of Servings: 12
Steps: [‘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.’]