Cheddar Bay Biscuits

I made these a while back, and remembered how tasty they were so decided to make them again. Apparently, they’re very similar to those served at Red Lobster, but I haven’t eaten there in years so can’t compare. However, I just informed by a friend, that there’s a Red Lobster very close to me… which I drive by everyday to and from work. Pretty funny that I didn’t remember that. But, now that I know, I will definitely be popping in to check out their infamous biscuits. Anywho, if you like garlic, cheddar & biscuits, then you’ll surely enjoy these.



  • 1 1/4 cups Bisquick
  • 2 tbsp. cold butter
  • 1/2 cup cheddar cheese, shredded
  • Little less than 1/2 cup milk
  • 1/8 tsp. garlic powder
  • 1/8 tsp. Old Bay seasoning

Butter Glaze:

  • 1 1/2 tbsp. butter
  • 1/4 tsp. garlic powder
  • 1/2 tsp. dried parsley flakes


  1. Preheat oven to 400 degrees. Lightly grease or line one cookie sheet with parchment; set aside.
  2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter (or use 2 forks). Don’t worry about mixing too thoroughly; there will be small chunks of butter in the mix about the size of peas.
  3. Add cheddar cheese, milk, garlic powder, and Old Bay.
  4. Mix by hand until combined, but don’t over mix.
  5. Drop 1/4 cup portions of the dough onto cookie sheet.
  6. Bake for 11-13 minutes in preheated oven or until the tops of the biscuits begin to turn light brown.
  7. While the biscuits are baking, melt butter is a small bowl in the microwave.
  8. Stir in garlic powder and dried parsley flakes.
  9. Use a brush to spread the garlic butter over the tops of all the biscuits.

This recipe makes about 6 biscuits. Double the ingredients if you want more. 

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Corn Pudding

Surprisingly, I had never tried corn pudding until recently, and am a little sad it took me so many years to discover it. Most of the recipes I found were baked dishes, which I may try at some point, but I wanted something with more of a creamy consistency like I had in July and that was prepared on the stove top. I came across one from McCormick & Schmick’s, which was served with King Salmon and sautéed spinach, and since my first experience with corn pudding was paired with salmon also, I knew this was the one I wanted to make. I adjusted the recipe (and preparation) a bit, and am so pleased with how it turned out. If you’re a fan of corn, then you’ll surely love this.

Corn pudding served with steak and baby potatoes



  • 1 can whole-kernel sweet corn (I would’ve used fresh corn from the cob, but didn’t have any on hand)
  • 1/2 tsp. sugar
  • 1 tbsp. butter
  • 3 cups milk
  • 1/2 cup cornmeal
  • 1 jalapeño, seeded and chopped
  • 1 tsp. kosher salt
  • 1/2 tsp. crushed red pepper


  1. In a medium sauce pan over medium heat, melt butter. Add drained corn and sugar.
  2. Cook for approximately 10 minutes, stirring occasionally to avoid burning.
  3. Remove corn from pan & place into a bowl, set aside.
  4. Using same pan, add milk and slowly whisk in cornmeal.
  5. Add the cooked corn, jalapeños, and red peppers.
  6. Bring to a boil to thicken, while continuing to stir.
  7. Once thickened to desired consistency, remove from heat and add salt.
  8. Serve immediately with your favorite dish.

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