Prep 10 mins
Cook 20 mins
When I was pregnant with my second child, I had just moved back to Ireland. I had a terrible craving for those biscuits you get at Red Lobster, but considering my closest one was probably on the coast of Maine, I had no choice but to make my own or suffer! I came up with this recipe, and I think they are divine, as does anyone else who tries them. I think they might even be better than the Red Lobster ones! You can substitute regular onion for the scallions if you prefer.
- 2 cups self-raising flour
- 1 cup milk
- 6 tablespoons ice-cold butter
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon white pepper
- 3⁄4 cup sliced green onion (green and white parts)
- 1 cup grated cheddar cheese
- 3 tablespoons butter, to brush
- 1⁄2 teaspoon garlic powder
- Mix flour, baking powder and spices in large bowl.
- Cut the butter into the flour mixture using a pastry cutter or two knives.
- When it resembles fine breadcrumbs, add the cheese and scallions mix, then add milk but don't over mix.
- Using a large spoon drop onto a greased cookie sheet or ungreased stoneware sheet. Make as big or small as you would like. You can roll out the dough if you prefer and cut circles, if you like a more uniform appearance.
- Melt remaining butter and mix in additional garlic powder. Brush tops of biscuits. If there is any left, take out halfway through baking and brush again.
- Bake at 200C/400F for 15-20 minutes until golden brown and sort of crusty.
- Serve warm as is, or with more butter!
These were easy to make and were mighty YUMMY! they melt in your mouth. Very moist and fluffy inside. Made for the "Flour Power" Breads,Rolls,Scones and Biscuit challenge for the month of April '08 Thanks for sharing the recipe!
These really were divine. Nice and fluffy and easy to make. I just mixed it all up in my stand mixer. Next time I will go a little easier on the salt. DH thought they were just fine, but my son & I both thought they were just a tad salty, and I am a salt lover. It may have been the extra salt in the self-rising flour. We will definitely be making these again. You could really vary these by using different herbs and cheeses.