Gaiscioch Magazine - Issue 1

Gaiscioch Recipe Corner
Cheddar Bay Biscuit Clone
By Beth Carlock
INGREDIENTS:
• 4 c. biscuit mix
• 3/4 c. club soda (I buy a six pack of the tiny bottles
since a big bottle would go to waste–no one wants
to drink it!)
• 8 oz. sour cream (1 c.). Don’t go low-fat here unless
you absolutely, positively have to. You need
the appropriate fat to keep the biscuits tender.
• 1 stick (1/2 c.) butter, divided and melted.
• 1 c. shredded cheddar cheese (you can add more if
you like)
• 3/4 t. Old Bay seasoning
• 1/2 t. garlic powder
• 2 t. chopped chives or parsley flakes (I like the bit
of onion flavor so I use snipped fresh chives. My
chive plant needed a haircut tonight anyway)
• Garlic salt to sprinkle on top
• Chopped chives or parsley flakes to sprinkle on top
DIRECTIONS:
1. Preheat oven to 425 degrees.
2. Melt the butter, and pour half of it onto a cookie
sheet. Spread it around with a brush.
3. In a large bowl, mix together the biscuit mix, Old
Bay seasoning, garlic powder, chives or parsley,
and cheese. Add the club soda and sour cream,
and mix just until blended. Don’t overmix!
4. Drop large spoonfuls onto the prepared cookie
sheet.
5. Bake 13-15 minutes, or until just brown on top. I
only baked mine 13 minutes.
6. When finished baking, brush the tops with the rest
of the melted butter, and sprinkle with some more
chopped chives or parsley flakes.
7. Lightly sprinkle garlic salt on top–don’t overdo it
or they’ll taste too salty.
8. If you only have garlic powder, sprinkle that on
top but then sprinkle on a bit of table salt as well.
9. Garlic powder won’t cut it alone–it needs that bit
of salt to give it the correct flavor.
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