This easy garlic cheese biscuits recipe is super yummy and tastes like the garlic biscuits at Red Lobster. It’s one of our family’s favorite recipes! You can find this recipe in volume 1 of our Dining On A Dime Cookbook. You’ll also find a meal plan including a yummy confetti chicken recipe and a tasty frozen fruit fluff!
Easy Garlic Cheese Biscuits Recipe
This easy garlic cheese biscuits recipe is super yummy and tastes like the garlic biscuits at Red Lobster. 5 minutes easy prep and then bake!
- Yield: Makes 10 biscuits.
Ingredients
2 cups all purpose flour
2 1/2 tsp. baking powder
1 tsp. salt
1 tsp. garlic powder
2 Tbsp. chives (optional)
3/4 cup Cheddar cheese, grated finely (more or less to taste)
4 Tbsp. shortening
1 cup milk or sour milk
Instructions
- Preheat oven to 450°.
- Mix flour, baking powder, salt, garlic powder, chives and Cheddar cheese in a bowl.
- Cut in shortening with a pastry blender or fork until it resembles cornmeal.
- Add milk, stirring just enough to combine ingredients. Do not over stir.
- Drop by tablespoonfuls onto an ungreased cookies sheet.
- Bake for 15-20 minutes or until golden brown.
Notes
For extra flavor, you can also add bits of bacon or pepperoni to this recipe.
The easy garlic cheese biscuits recipe is from our Dining On A Dime Cookbook, Volume 1:
Click here to get our Dining On A Dime Cookbooks 25% Off NOW! They’re filled with tasty recipes and tips to make your life easier!
Meal Plan:
Here’s an easy meal plan you can make to serve with the garlic cheese biscuits, along with the additional recipes! You’ll also find some easy cooking tips at the bottom of the post!
Confetti Chicken and Rice*
Garlic – Cheese Biscuits*
Frozen Fruit Fluff*
Recipes:
PrintConfetti Chicken and Rice
This confetti chicken recipe is especially quick if you use leftover chicken and rice in it. I call this type of recipe a dump and mix recipe. It calls for a lot of ingredients but is simple because you are just opening a lot of cans. It could be mixed up ahead of time to pop in the oven when you need it.
Ingredients
1 (10 3/4 oz.) can cream of chicken soup
1 cup (8 oz.) sour cream
1/2 cup cottage cheese
1 (3 oz.) pkg. cream cheese, softened
3 cups chicken, cooked, cubed
3 cups rice, cooked
1 1/2 cups Monterey Jack or Mozzarella cheese, shredded
1 (4 oz.) can chopped green chilies
1 (2 1/4 oz.) can sliced ripe olives, drained
1/8 tsp. garlic salt
1 1/2 cup crushed corn chips
2 cups shredded lettuce
2 medium tomatoes, chopped
Instructions
- Preheat oven to 350°.
- Place the soup, sour cream, cottage cheese, and cream cheese into a large mixing bowl. Blend well.
- Add chicken, rice, cheese, green chiles, olives and garlic salt.
- Pour into a greased 2 quart baking dish.
- Bake uncovered for 25-30 minutes or until heated through.
- Just before serving, top with corn chips, lettuce and tomatoes.
Frozen Fruit Fluff
Ingredients
3 medium firm bananas, sliced
1 (29 oz.) can peach halves, drained and diced
1 (21 oz.)can cherry pie filling
1 (14 oz.) can sweetened condensed milk
1 (8 oz.) container whipped topping
Instructions
- Combine everything except the whipped topping and mix well.
- Fold in whipped topping.
- Pour into a 9×13 pan.
- Cover and freeze for 8 hours or overnight.
This fruit fluff will keep in the freezer 1 month.
Tips:
- Quick Meatballs – add 2/3 cup of crushed seasoned stuffing mix to 1 lb. hamburger. Mix and roll into balls.
- Use up stir fry leftovers by adding a little soy sauce to the vegetables and rice. Then spread the mixture on a warm flour tortilla and roll burrito style.
- Keep a plastic knife in your canisters to level off things like flour or sugar.
The chicken and biscuit recipes sound delicious. I will definitely try them. I’m a big fan of casseroles because their flavor sometimes improves a day or two after you’ve made them.
I agree they sound so yummy I plan to try them as well.i gotta go to the store don’t have all ingredients.
What a wonderful website! I am a single parent of 3 girls and two older boys. I never have money left over or money to buy extras. Finances are always a struggle for me no matter how much I make. Thank you for your inspiration and ideas.
What does “cut in” mean? I have never understood how that is any different than mixing. I guess “fold in” confuses me as well. Any help would be appreciated; I am just learning to cook…something about toddlers that makes a Mommy wake up and realize cooking is important:)
Love your website!
Too funny but true Jana (about the toddler). I am so glad you asked this question. I was wondering yesterday if I should do an article on basic cooking terms and I’m thinking now maybe I should so thanks for asking.
Cut in is usually used when you make something like biscuits or pie crust. You put all the dry ingredients in a bowl the add the solid fat ( like butter or shortening) on top of them. You then take your fingers or a pastry cutter (picture) and kind of pinch or moosh (important cooking term : ) ) the fat and dry ingredients together until they look crumbly or like a bunch of peas. Then you add the liquid ingredients and work them in usually with your fingers or pastry cutter too. I usually use my fingers.
To fold is pretty much a very gentle stirring or blending. You kind of use an up and over motion. For example if I was folding whipped cream into strawberries I would gently scoop the cream over the top of the strawberries and keep doing this until all is mixed. The object is not to beat or stir the cream so much it will lose its fluff or air.You probably have done some folding in but just don’t realize it. It is easier then it sounds.
Thanks, Jill!
I will have to try mooshing:) I would have just thrown it all in a bowls (in the correct order) and mixed with a spoon or blender. Maybe that is why I have always had little success in the kitchen:)
It’s called cutting because what you’re really doing is cutting the shortning or butter into tiny little lumps. If you just mix it together with the flour, the stirring or mixing melts the shortning or butter into the flour mixture and the dough gets heavy. By cutting, you have tiny bits of fat that only melt while baking, leaving tiny air pockets that will make the dough lighter and fluffier.
The best & clearest definition I have ever seen for this term /process. THANK YOU! I wish that ALL definitions & instructions were so clear! ❤
Hi,
Can you use real butter or even margarine in place of the shortening? if so,how much would I use?
Yes you can. Replace equal amounts. In biscuits it will mostly change the flavor although I can tell a slight difference in the lightness but not enough to matter.
Cookies is where it really is better to use shortening (although I do often interchange it with margarine) if that is what it calls for because it will change the crispness of the cookies and cause them to spread if you use butter in some recipes.
That Frozen Fruit Fluff looks interesting. Thanks.
I am a foodie, I use part 7UP with my buttermilk in mine and it is really fluffy.
The best book for terms is The Culinary Dictionary. It tells you everything as you learn more you want to learn more.
The ability is inate..you just learn the terms and you gain more knowledge.
Try eveything once, if you enjoy the outcome, try some creativity. Add herbs you like, change up the cheese choice!
Bon Apetit!!
Hello!
I just love your emails, and have also ordered your books, love them also!
a while back, you have a recipe for some type of chicken casserole, and then the readers came back with their comments, i love that part! anyways, one reader came back with her recipe for seasoning chicken to prepare for using in casseroles, do you have any idea what I am talking about, or am i making no sense at all? thanks for any information you can give me. Julie
What a wonderful explanation.So clear and full of cooking paitence and a desire ,with love to share your expertise to the next generation.Soon I will have a granddaughter to teach cooking.She is almost 18 but not interested at this time in cooking.I just love how you explained those terms and are a mentor for me to mentor my granddaughter.Iam giving my granddaughter your first edition cookbook when she is ready.I did purchase the revised edition for myself with her in mind.Wonderful cookbook!!! I also have 2 great granddaughters who are 1 and 2.What a wonderful cooking legacy to pass to them.
Thank you Lisa for letting us know you like the book and have fun with those granddaughters.
Hello, I would just like to confirm that the confetti chicken only needs 3 oz and not 8 oz of cream cheese. Most packages come in 8 oz. Thank you!
Yes Abby that is why we have it in parenthesis in the recipe so people will only use that much.