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Garlic cheddar biscuits are my riff on Red Lobster biscuits. The biscuits are light and tender with a hint of garlic in every bite.
For these biscuits, I used thickened plain non fat yogurt and King Arthur 00 pizza flour as my starting point along with baking soda, baking powder, garlic powder and a mixture of shredded fat free cheddar cheese and Velveeta shreds. The dough was dry and I had some trouble incorporating all of the flour into the dough, The addition of some milk solved the problem and resulted in a completely mixed and pliable dough that resulted in light and tender biscuits.
I found that biscuits made with King Arthur 00 flour were just as tender and light as biscuits made with all purpose flour. The biscuits made with the King Arthur flour are slightly lower in points which is an added bonus.
Biscuits made with Fiber Gourmet flour blend were equally good in taste. However, they were denser and didn’t rise as much making for a heavier biscuit. That being said they are lower in points than the biscuits made with all purpose flour or King Arthur 00 flour.
I serve the biscuits as a side with dinner or a bowl of soup. Both the hubby and I enjoy breakfast sandwiches made with them. They are also great on top of chicken pot pie.
Please see the recipe card below for exact amounts and directions.
Ingredient Round Up
- King Arthur 00 flour
- Plain non fat yogurt
- Baking powder
- Baking soda
- Salt
- Garlic powder
- Fat free shredded cheddar cheese
- Velveeta shreds
- Skim milk or your favorite dairy
Making the Biscuits
- Place the yogurt in a coffee filter lined strainer for at least 30 min to drain away excess whey and to thicken the yogurt.
- Place the flour, garlic powder, baking powder, baking soda and salt into a mixing bowl.
- Use a fork to mix the dry ingredients together.
- Add the fat free shredded cheddar and Velveeta shreds to the flour mixture. Toss the cheese with flour to distribute it throughout the flour.
- Add the thickened yogurt to the flour and cheese mixture. Use a fork to incorporate the yogurt into the flour mixture as best as you can.
- There will still be some flour in the bowl that you will not be able to mix into the dough. Add the skim milk to the bowl.
- Mix the milk with the flour that is left in the bowl and incorporate it into the dough.
- Use a large cookie scooper and scoop out the dough onto a parchment lined cookie tray.
- Bake until the biscuits are lightly golden in color. Remove from the oven and let cool on the tray.
- Serve and enjoy. These biscuits freeze well.
Serving Ideas
- Garlic cheddar biscuits are versatile and can be served as a side with just about anything to bulk up a meal.
- They pair particularly well with fish, chicken and beef.
- These biscuits make great mini breakfast sandwiches with a scrambled egg white toppled with a half slice of Velveeta and a chicken breakfast link cut crosswise.
- Leave the cheese out of the biscuit dough and scoop the biscuits on top of a chicken pot pie before baking.
WW 1 pt per biscuit made with King Arthur 00 flour, 3 pt per 2 biscuits, 13 pt for entire recipe
1 pt per biscuit made with Fiber Gourmet flour blend, 2 pt per 2 biscuits, 10 pt per entire recipe
2 pt per biscuit made with All Purpose flour, 4 pt per 2 biscuits, 19 pt per entire recipe
Equipment
- mixing bowl
- strainer & bowl
- coffee filter
- fork
- measuring cups & spoons
- parchment paper
- cookie tray
- large cookie scooper
Ingredients
- 1 c plain non fat yogurt
- 1¼ c King Arthur 00 flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp garlic powder
- 1 tbsp fat free milk
- ½ c shredded fat free cheddar cheese
- ¼ c Velveeta shreds
Instructions
- Preheat the oven to 350℉.
- Place the yogurt in a coffee filtered lined strainer that is sitting within another bowl. Cover the strainer/bowl combo with plastic wrap and put in the refrigerator for at least 30 min or longer. The whey will drain away resulting in the yogurt thickening.
- Place the King Arthur 00 flour in a mixing bowl along with the garlic powder, baking powder, baking soda and salt. Use a fork to mix all of these ingredients together.
- Add the fat free shredded cheddar cheese and Velveeta shreds to the flour mixture. Use a fork to toss the cheese and flour together until they are well incorporated.
- Add the thickened plain non fat yogurt to the flour mixture. Use a fork to incorporate the yogurt into the flour mixture. You will have trouble incorporating the last little bit of the flour into the yogurt.
- Add the fat free milk to the the bit of flour that is left in the bowl. Use the fork to combine the milk and last bit of flour and then incorporate it into the bulk of the dough.
- Use a large cookie scooper and scoop out the dough onto a parchment lined cookie tray.
- Bake the biscuits at 350℉. Check the biscuits after 14-15 min of baking. You are looking for them to be a light golden brown. If they are not golden brown continue to cook for another couple of min. and then check them again. I ended up baking my biscuits for 17 min. Yours may take less or more time depending on your oven.
- Remove the biscuits from the oven when done and allow them to cool on the cookie tray.
- Serve them warm or at room temperature and enjoy. I store them in a plastic bag. They will keep at room temperature for a few days. You can refrigerate them for longer storage times and warm them in the microwave on low (30% power). They also freeze well
