Cheddar Biscuits that go great with Lobster

We all know that there's a national seafood restaurant that likes to 'see food differently'.  Well, they do have a different spin on some of their items, and they do well with the quantity of food.  But let's just say it's not the highest quality seafood that I've ever had.  They're OK in a pinch, but if you look around your local area, you probably have another seafood restaurant that's much better.

You get spoiled when you have lived in Seattle.  Almost any sea denison is at your fingertips any time of the year.  Here in Utah, I'd prefer the Market Street chain.  They fly their seafood in from the coast every day.  They have a wide variety of fish to choose from.  And they're only a few dollars more expensive than the national chain.

There is one thing that the national chain does well that I haven't found at any other restaurant: the Cheddar Biscuits. They're flaky, they're cheesy, they have that right touch of garlic mixed in, and they're soaked in butter.  What else could you ask for?  Except a Lipitor afterward to help clear the excess cholesterol out of your system...

Well, you don't have to go the restaurant to taste them, they are relatively easy to make at home.  It's very similar to our Buttermilk Biscuit recipe with a little garlic powder and cheddar cheese mixed in.  We've increased the buttermilk as well to make them a little stickier.  In the other biscuit recipe, we roll them out and cut them out with a biscuit ring.  This time, we'll just scoop out the slightly stickier dough and plop it directly on a greased cookie sheet.  The irregularity of the exterior browns well and will trap the excess butter that will be basted on right after cooking.

Yes, this is a fatty item.  I never said it would be lo-cal.  But this goes great with a shrimp or lobster dish, or fried chicken.  Any of those options will make your tastebuds sing and your butter cravings satiated.

Cheddar Biscuits

3 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons baking powder
1/2 teaspoon garlic powder
4 tablespoons butter, cold and diced into small bits
2 tablespoons shortening, cold and diced into small bits
1 3/4 cups buttermilk, chilled
1 cup grated cheddar cheese

2 additional tablespoons butter, for melting
1/4 taspoon garlic powder
1 teaspoon parsley

Add the flour, salt, baking soda, baking powder, and garlic powder in a large bowl and stir until combined.  Then pour in the butter and shortening and knead with your fingers, pinching the fat into smaller and smaller bits.  When the consistency of the dry ingredients is close to cornmeal, add the buttermilk and stir 20 times.  Dump in the cheddar cheese and stir 10 more times.

Grease a cookie sheet.  Place out dollops of batter that are about 2 inches around.  Bake in a 425 degree oven for about 12-14 minutes.  While they cool, melt the butter and mix in the garlic powder.  Brush the butter onto the cooling biscuits and sprinkle the parsley over the top.  Serve while they're still warm.