Wednesday, April 25, 2012

Homemade Cheddar Cheese Biscuits and Baked Potato Soup

If you love the cheddar bay biscuits at Red Lobster, you are going to LOVE this recipe!
I found this recipe on Pinterest and I had to try it. Well, it tasted incredibly delicious and not as greasy as the ones at Red Lobster and lower in calories in fat because I use low fat cheddar cheese. They are really easy to make and were loved by the whole family, in fact, they didn't last long in our house at all!

Cheesy Garlic Biscuits Recipe (modified from
Makes 12
1 1/2 cups Bisquick
1 1/2cups shredded light cheddar cheese
1/2 cup 1% milk
2 tbsp butter
1 tbsp oregano (you can omit or use less)
3/4 tsp garlic salt
1. Preheat oven to 400F. Spray cooking sheet with non-stick spray.
2. Put biscuit mix, cheese and milk in a bowl and mix well to form a sticky dough.
3. Using spoon, drop lumps of dough onto cookie sheets 1.5in apart. Bake for 10min.
4. In a bowl, melt butter and mix with oregano and garlic salt.
5. When the timer goes off, take them out and brush with butter mixture and bake 5min at 400F and another 5-6min at 350F.
6. Transfer into a plate and serves immediately.
Nutritional Information per biscuit:  115 calories, 11g carbs,  6g fat, 5g protein

I served these delicious biscuits with another great recipe I found on Pinterest. It was quite 'potatoee' so if you like that taste, you will love this soup.  This is taken from one of my favourite healthy cooking blog.

Baked Potato Soup
Servings: 5 • Size: 1 cup • Calories: 207.6 • Fat: 7.8 g • Carb: 22.5 g • Fiber: 2.4 g  • Protein: 11.9 g
2 russet potatoes, washed and dried
1 small head of cauliflower, stem removed cut into florets
1 1/2 cups fat free chicken broth
1 1/2 cups 1% reduced-fat milk
salt and freshly cracked black pepper
1/2 cup light sour cream
10 tbsp reduced-fat shredded sharp cheddar cheese
6 tbsp chopped chives, divided
3 slices bacon, cooked and crumbled (you can use turkey bacon if you prefer)
Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Or if you prefer to use your oven, bake at 400° for 1 hour or until tender. Cool. Peel potatoes.
Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot. On medium heat, add chicken broth, milk, potatoes and bring to a boil. Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, remaining chives, and bacon.

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