Inspired by Red Lobster's famous Cheddar Bay Biscuits, these cheesy, garlicky, herb-flecked biscuits are hard to resist. They're perfect for complementing a cozy dinner or as a standalone snack.
For more biscuit recipes, check out our other options: Whakataka Pihikete, Pihikete Cheddar, Pihikete reka, Pihikete Hama me te Tiihi, a Pihikete witi.
Tikanga ma te titiro
tuhipoka: Ko nga tohutohu katoa kei te kaari tunu i raro nei.
- Whakawerahia te oumu me te whakarite i te pepa tunu.
- Whakakotahitia nga kai maroke.
- Tapahia te pata.
- Tāpirihia te tiihi me te pata miraka.
- Shape the biscuits.
- Tunutunu.
- Prepare the topping and brush on the biscuits.
- Mahi.
Kupu Awhina me nga Awhina
- For flaky layers, use cold butter cut into small pieces. This ensures that the butter doesn't melt before baking, creating steam pockets that help the biscuits rise.
- Mix the dough just until the ingredients come together. Overmixing can develop the gluten in the flour, resulting in tough biscuits.
- Biscuits are done when they are golden brown on top and firm to the touch. Overbaking can dry them out, so keep an eye on them.
See More Biscuits Recipes:
Te tunu
Pihikete Cheddar Bay
Utauta
- Te Tio Tio Nui, E rua ranei nga koko
Kai
For The Biscuits:
- 2 kapu te paraoa-katoa , ka werohia ki roto i te kapu inenga ka whakatauritea
- 3 punetēpu te witi
- 1 tīpune huka
- 2 tīpune tunu paraoa
- ½ tīpune tunu tunu
- 1 tīpune te tote kosher
- ½ tīpune te kāriki purapura
- 1 rakau (½ kapu) pata matao kore tote, tapahia ki nga wahi ½-inihi
- 1 kapu tiihi Cheddar koi hou kua kuoro
- 1 kapu te pata pata (tirohia te tuhinga)
Mo te Topping:
- 3 punetēpu pata pata , rewa
- ¼ tīpune te puehu karika
- 1 / 4 tīpune te paura riki
- 1 punetēpu te pāhiri maroke, te pāhiri hou tapatapahi ranei
tohutohu
- Whakawerahia te oumu ki te 425ºF ka tuu he whatanga ki waenganui. Raina he pepa tunu 13x18 inihi ki te pepa pepa.
- I roto i te peihana nui, whakaranuhia te paraoa, te kanga witi, te paura tunu, te houra tunutunu, te tote, te huka, te riki, me te karika.
- Tāpirihia nga wahi pata. Ma te whakamahi i te kaitapahi poihaa, e rua ranei na maripi, tapahia te pata ki roto i nga kai maroke kia rite ki te kirikiri kirikiri me etahi putunga pata te rahi. I tua atu, ka taea e koe te mirimiri i te pata ki roto i te ranunga me o maihao.
- Whakaranuhia ki roto i te tiihi tapatapahi. Tāpirihia te miraka pata ka whakakorikoria ki te mokowā rapa tae noa ki te hanga o te paraoa pokepoke he papatipu puhoi, piri. Ki te maroke, tāpirihia te 1-2 punetēpu pata pata. A ape i te whakaranu nui.
- Use a large ice cream scoop to drop the biscuits onto the prepared baking sheet. Space them evenly and do not compact or smooth them; they should be irregular in shape.
- Bake for 17-20 minutes, until biscuits are lightly golden.
- In a small bowl, mix melted butter, granulated onion, granulated garlic, and dried parsley. Brush this mixture over the tops of the warm biscuits.
- Enjoy the biscuits warm.
Notes
Ko nga korero kai katoa e ahu mai ana i nga tatauranga a te hunga tuatoru, he whakatau tata noa. Ko ia tunu me te uara kai ka rereke i runga i nga tohu e whakamahia ana e koe, nga tikanga ine, me te rahi o nga waahanga mo ia whare.