These biscuit are great cross between an American southern biscuit and a classic British cheese Scone with a balanced cajun spice. These are defiantly not copy cat Red Lobster biscuits. These are balanced and rich whilst still being just as crave-able.
The secret to these are getting the right texture for these are making sure cheese and butter are really cold. If it’s the height of the summer best to freeze the butter and cheese for 20 minutes before grating.
Time: 25 minutes
Difficulty: Straight forward
150g Plain Flour
1 teaspoon of Baking Powder
1/2 teaspoon of Baking Soda
1 teaspoon of Garlic Powder
1 teaspoon of Dried Parsley
1/4 teaspoon of cracked Black Pepper
1/4 teaspoon of Smoked Paprika
1/4 teaspoon of Red Pepper Flakes (Pul Biber or Aleppo Pepper)
1 teaspoon of Salt
50g of Strong Cheddar
55g of Butter (fridge cold)
120ml of Buttermilk
1. Preheat the oven to 180 degrees Celsius. Line a baking tray with grease proof paper.
2. Mix together the flour, baking powder, baking soda, spices and salt together.
3. Grate the butter and the cheese.
4. Add the butter and cheese to the flour and with your hands mix until all the cheese and butter is coated in the flour.
5. Add the buttermilk to form a loose dough.
6. With oiled hands (a little bit of vegetable oil) form handful sized balls of dough and place on the baking tray.
7. Brush each with a little beaten egg.
8. Bake for 15 minutes and serve immediately.