While on our family reunion trip over Labor Day weekend, several of us ate out together after arriving that first night. The fact that Ruby Tuesday was beside our motel made our dinner there a no-brainer.
Have you ever eaten their cheddar biscuits? I’ve eaten at a lot of Ruby Tuesday restaurants over the years and somehow avoided being served their cheddar biscuits. I still wonder how that happened…all I’d been missing!
As we nibbled the biscuits, we discussed what could be in them to make them taste so good. What were the green flecks? The waitress clued is in…parsley.
Fun Son stopped by for dinner the other night, so I took the opportunity to try out my version of the cheddar cheese biscuits.
I’d detected a hint of garlic, and if I were Ruby Tuesday, I would call them “Cheddar Garlic Biscuits”.
These biscuits are mixed and baked pretty much in the same way as my 3-Ingredient Scratch Buttermilk Biscuits. Five additional ingredients are easily added – seasonings and cheese.
- 1 stick unsalted butter, chilled
- 2 cups self-rising flour
- ¼ teaspoon salt
- ½ teaspoon garlic powder
- 1 Tablespoon sugar
- 1 Tablespoon dried parsley
- ½ cup shredded cheddar cheese (mild or sharp, your choice)
- ¾ cup buttermilk
- Cut butter into flour with pastry cutter or 2 knives until crumbly.
- Add seasonings and shredded cheese and continue cutting in until shreds resemble small chunks.
- With fork, mix buttermilk into flour mixture until combined into a.ball (may have some loose flour, but that's OK).
- Place onto floured board and mash into a 1" thick rectangle or square.
- Fold in half and mash again. Repeat one more time. Pat to ¾" thickness.
- Slice into 12 squares to your liking and place on baking sheet in different directions, corners touching.
- Bake in 375-degree oven for 25 minutes.
For a closer match to Ruby Tuesday’s biscuits, add an additional half a stick of butter to my recipe. I just couldn’t bring myself to make mine that buttery.
Do you try to limit your butter consumption? Or, are you in Paula Deen’s camp? More butter is always better?