We have loved these Cheesy Red Lobster Biscuits for many years and yes, they are actually better than the Red Lobsters version! They come together quick, drop nicely onto your half sheet, and the warm melted butter garlic topping right out of the oven makes them the perfect side to your dinner.
The best part? These biscuits are made with sprouted wheat flour, which means you are getting some amazing health benefits (yay!). So, what is sprouted wheat flour?
WHAT IS SPROUTED WHEAT FLOUR?
Sprouted wheat flour are wheat berries that have been soaked in water for a certain amount of time, and as a result, the berries have begun to sprout. This process changes the composition of the actual wheat berry. To learn more, click here. Sprouted wheat flour is easier for the body to digest, and is full of vitamins and minerals that are readily available after being sprouted.
For me this means– no more brain fog after eating, no more rashes, no more inflammation, among many other things! I am allergic to wheat but have zero allergic reactions to sprouted wheat (hooray!). If you have allergies or wheat/gluten intolerances or just want a healthier way to eat, I highly recommend sprouted wheat flour.
You can actually make it from home! If I can make it, so can you, it really is so simple.
A Few Tips for Baking with Sprouted Wheat Flour
- Sprouted wheat flour soaks up more liquid. Because the kernels (before milled) were soaked in water and began to sprout, they tend to absorb more liquid than regular milled flour. For this reason, less flour is required, or adding more liquid.
- Knead less. The reason we knead dough is to help develop the gluten and give the product structure. During the sprouting process, the gluten is broken down and changed. Cut the kneading time down or working time (stirring, rolling, mixing, you name it).
- Add a little more baking powder, baking soda, or yeast. Sprouted wheat needs just a pinch more to help it rise to its full potential!
- Sprouted wheat flour requires less baking time. If they cook too long, the result is almost always a dry product at the end. Cook just until the edges start to turn lightly brown. The center will still be gooey.
Sprouted Wheat Flour: Provides structure for the biscuits.
Baking Powder: Lighten the texture and help the biscuits rise.
Baking Soda: Helps biscuits to rise and aids in browning.
Garlic powder: Adding that wonderful garlic flavor.
Sugar: Adds a hint of sweetness and brings out the texture.
Salt: Brings out the flavors.
Cheddar Cheese: Adds moisture and a delicious flavor and texture.
Buttermilk: Produces a fluffier biscuit and helps it to rise.
Butter: Adds to the airiness and texture.
Tools You May Need:
One large mixing bowl
Mixing cups and spoons
Large cookie scoop
How To Make Sprouted Wheat Cheesy Garlic Drop Biscuits
- In large bowl, whisk together flour, baking soda, garlic powder, sugar, and salt.
- Add cheese and mix.
- Add buttermilk and melted butter. Stir until just combined.
- Scoop and drop onto half sheet that has been greased 1-2 inches apart.
- Bake 425 degrees for 11-12 minutes.
- Whisk topping ingredients: melted butter, garlic powder, and parsley.
- After biscuits come out, brush with topping mixture. Serve warm!
How to Make Cheesy Garlic Drop Biscuits with Sprouted Wheat Flour
Heat the oven to 425 degrees and grease a half sheet.
First, in a large mixing bowl add flour, baking powder, baking soda, garlic powder, sugar, and salt. Whisk together. Add cheese and mix with a fork trying to coat all the cheese well.
Add in the buttermilk and melted butter and mix until just combined. Do not over mix.
Using a large cookie scoop or a 1/4 cup, scoop and drop biscuits onto baking sheet about 1 1/2 inches apart.
Bake for 11-12 minutes or until the edges lightly brown. Over baking them will cause the biscuits to be dry.
While baking mix the topping ingredients together in a small bowl.
As soon as biscuits come out of the oven, brush the tops evenly with melted butter topping. Serve warm!
Now it is time to whip up some of these delicious biscuits for dinner tonight!
- 1 1/2 cups sprouted wheat flour
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon garlic powder
- 1 teaspoon sugar
- 1/2 salt
- 1 1/2 cups shredded cheddar cheese
- 1 cup buttermilk *see note
- 6 tablespoons salted butter, melted
- 3 tablespoons melted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- Preheat oven 425 degrees and grease a half sheet pan.
- In a large bowl, whisk together sprouted wheat flour, baking powder, baking soda, garlic powder, sugar, and salt.
- Add the cheese and mix with a fork coating it well.
- Add buttermilk and melted butter and mix until there are no more streaks, but do not overmix.
- Using a large cookie scoop, scoop up dough and drop onto cookie sheet about 1- 2 inches apart.
- Bake for 10-12 minutes until the lightly browned on top.
- While those biscuits are baking, whisk together the topping and have it ready for when the biscuits come out.
- Brush the biscuits with topping as soon as they are done.
*I have used milk or almond milk if I didn't have buttermilk on hand.