Wouldn't you like to pop a half dollar cheddar bay biscuit with garlic butter and parsley into your mouth? What's that, you want 4 or 5? Gottcha. That's how many we eat too!
These delectable little biscuits are close to my heart for a couple of reasons. The first is obviously their size - who doesn't love tiny bites?!! But the second, most important reason, is because they were made by my daughter - she's a teen and enjoys making big messes in my kitchen. Her clean up skills still need some work, but she's really becoming quite a good baker.
Aren't they adorable! It sure is nice to enjoy her freshly baked yummies, and these itty-bitty cheesy bites are some of the yummiest yummies ever!
So, without further adieu... I'd like to introduce you to ButterYum Jr.
Hi. Anyone who's been to a certain popular seafood chain falls in love with that chain's cheddar biscuits the minute they sink their teeth into them. No matter how many you eat, that wonderful flavor delights you again and again.... "if only I could have these every day." Well, now you can - and you'll wonder how something so easy could be so good.
Mini Cheddar Bay Biscuits
Makes 24 half dollar biscuits
- 2 cups biscuit mix (Mom's recipe below)
- 2/3 cup milk (any kind)
- 1/2 cup shredded cheddar cheese
- 4 tablespoons butter, melted
- 1/4 teaspoon garlic salt
- chopped parsley (or dried flakes)
- Preheat oven to 450F and have ready 2 half sheet pans.
- In a medium mixing bowl, combine the milk, cheese, and biscuit.
- Use a #50 scoop to portion 12 biscuits onto a half sheet pan.
- Bake in the center of oven for 8-10 minutes (two batches, 12 biscuits each).
- Remove and make butter mixture by combining melted butter, garlic salt, and chopped parsley; brush on biscuits.
makes 6 cups (enough for 3 batches of the biscuit recipe above)
- 4 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons fine salt
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 3/4 cup instant dry milk powder
- 1 1/8 cups shortening
- In a medium mixing bowl, whisk the dry ingredients together.
- Using a pastry blender, cut in shortening until it is well incorporated.
- Transfer mixture to an airtight storage container and use within 3 months.