Cheddar Cheese Biscuits Like Ruby Tuesday's

Total Time
30mins
Prep 15 mins
Cook 15 mins

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 Nutrition

Directions

  1. In a large bowl, whisk together the flour, baking powder, salt and garlic powder.
  2. Add the cubed butter. Using a pastry cutter or a fork, cut butter into flour until it is coarse, pea-sized.
  3. Add oil, grated cheddar cheese and the milk. Stir till well combined and holds together.
  4. 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.
  5. 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.
  6. Bake for 15-17 minutes in a preheated oven at 400 degrees.
  7. While biscuits are baking, melt 3 tablespoons butter is a small bowl with 1/2 teaspoon garlic powder and the parsley.
  8. 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.
Most Helpful

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!

-Tracy- April 19, 2016

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.

Marie Nixon February 20, 2014