These Garlic Cheese Cookies melt in your mouth and go well with almost any meal. If you love Red Lobster Cheddar Bay Biscuits, you will definitely want to save this recipe. Super easy to make, great flavor and one of our favorites. You can smell them in the oven and you know they will be delicious. Perfect combination of garlic and cheese.
Ingredients needed for Garlic Cheese Cookies:
Self-raising flour
vegetable fat or butter
Shredded cheddar cheese
Buttermilk (could use regular milk)
Sugar
garlic powder
salt (optional)
These cookies are crunchy on the outside, but fluffy and soft on the inside. As you can see, these are just a few ingredients that you can prepare super fast. You can shape them with your hands or just make drip cookies. Either way it works quite well!
To save time, you can use packaged shredded cheddar cheese. However, if you haven’t grated your own cheese, I recommend giving it a try. The cheese grated in the bag cannot be compared to freshly grated cheese. Once the cookies are done, you can brush the surface with melted butter. WOW! So good!
You can also use regular milk in this recipe. We like to cook with buttermilk, the added fat is a great ingredient. If you don’t have buttermilk, you can always make a substitute milk. This doesn’t add more fat, of course, but it does help acidify the buttermilk. Learn more here!
“I made them tonight for a big family dinner. Cold butter and buttermilk used. Brush the hot cookies with melted butter and garlic powder. They were just as delicious as Red Lobster’s. Thank you!!” – There is one
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Garlic Cheese Biscuits
These cookies go well with any meal. They are absolutely delicious and very similar to what you get at Red Lobster.
Servings: 18 Cookies
- 2 cups self-raising flour
- 1/4 Cup vegetable shortening or butter
- 1 Cup grated cheddar cheese
- 1 Cup buttermilk could use regular milk
- 1 teaspoon Sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Salt Optional
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Place flour in a large bowl. Cut in shortening or butter until crumbs are the size of peas. Add garlic and sugar. Stir in cheese and milk.
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You can make these as drip cookies by dripping a tablespoon of batter onto a sprayed baking sheet, or shape them with your hands and form a larger cookie. I’ve done quite a bit of both with this batch.
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Bake in a preheated oven at 450 degrees for 10 to 12 minutes. If you like, brush the surface with the melted butter. Makes about 18 cookies
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