This post is sponsored by Best Food Facts.

I actually grew up eating tofu. My mom cooked it all the time. I love it. A couple of years ago, I had crispy tofu tacos at a local Vietnamese fast casual restaurant and I was hooked. I loved getting to recreate this recipe at home!

I love working with Best Food Facts and learning about how we all can work towards sustainability when it comes to food. I participated in a Zoom chat with three registered dietitians: Dr. Ruth MacDonald is a food scientist at Iowa State University, Jennie Schmidt who is a farmer and Amanda Moder, who works for Hy-Vee.

I really enjoyed our conversation and I learned a lot! First, did you know that sustainability when it comes to food, is about more than the environment? Sustainability is the intersection of the environment, health, the economy as well as diversity and cultural sensitivity.

Why should we care about sustainability?

We should care about sustainability when it comes to food because we all want affordable food that tastes good. Some of us eat certain foods for health reasons, some of us value affordability over everything else and that's ok too. Sustainability allows food systems to flourish. Sustainability matters in food and farming because it helps farmers stay in business.

Dr. Ruth mentioned that we as consumers should be more thoughtful about our food choices. We should make informed choices based on science and not misinformation.

The biggest takeaway from our chat for me is how much food waste we have our in country. We all know it's A LOT. And I want to do better about not contributing to food waste. Having so much food waste is NOT sustainable.

And the most interesting point from Dr. Ruth was how if we don't do any processing of food (think canned foods, processed foods like tofu, frozen foods), we contribute to more food waste. Food waste is unavoidable if you only have fresh foods.

This reminded me of being in school and learning about humans utilizing preserving techniques before refrigeration was invented. Do you remember that?

How can we contribute to being more sustainable with our food choices?

Another big takeaway from Dr. Ruth for me was that we can do better and be more sustainable when it comes to grocery shopping by planning our meals.

Do you meal plan? Have you meal planned before?

This was eyeopening to me because I realized in the past when we did plan our meals, we spent less at the grocery store and most certainly wasted less food.

I don't know about you but when we let food go bad and have to throw it out, I feel guilty about. I think about the money wasted and the resources it took to make that produce, that meat or whatever food it was.

We started meal planning again recently and I found it so helpful! I don't plan exactly by the day and I leave a little wiggle room for having leftovers for dinner (which is really sustainable and is less waste!) and doing take out a couple of times a month.

And it makes it easier to solve the age old question, what's for dinner tonight?

You can use a notes app on your phone to meal plan. I use a grocery list app to keep track of things we need. After I plan my meals out, I gather the recipes and check out my pantry and refrigerator. Whatever I don't already have at home, I add it to my grocery list app!

I put together a little printable PDF if you to try your hand at meal planning! You can download it by signing up below. It has two different meal planners, one with a Sunday start and one with a Monday start. I also included a printable for a grocery list that you can print and put on your refrigerator too!

Now let's make these tofu tacos. I show you how to make the crispy tofu, it's so good. It was hard for me to not just pop them into my mouth when I was making them!

Ingredients for Tofu Tacos

• white vinegar
• granulated sugar
• salt and pepper
• carrots
• daikon radish
• cabbage (I used purple cabbage)
• olive oil
• sesame oil
• firm tofu
• cornstarch
• garlic powder
• onion powder
• grape seed oil
• sriracha
• mayonnaise (you can use vegan mayonnaise to make this recipe vegan, if you wish)
• corn tortillas
• cilantro

Can you make Crispy Tofu in the air fryer?

Yes, you can! I actually made it in my air fryer and my Ninja Foodi. I have instructions in the recipe card below for both!

How to make Tofu Tacos

First, make the pickled carrots and daikon. It's the same pickled veggies that you find in a Vietnamese banh mi! I cut the carrots into matchsticks.

And same with the daikon (which is a kind of radish).

Mix carrots and daikon with vinegar, water, sugar and salt. Cover and set aside for at least 2 hours.

Press the tofu for 20 minutes. I used this tofu press this time but you can also use a couple of plates and some cans. I show you how here where I shared my recipe for vegetarian dumplings.

Make the cabbage slaw but slicing up the cabbage and whisking together vinegar, oils, water, sugar, salt and pepper. You can add a little more pepper on top if you'd like as well!

Mix together sriracha sauce and mayonnaise with a small rubber spatula. Cover and refrigerate. (You can totally add more sriracha if you like it SPICY! I mean who wouldn't love spicy tofu tacos?!?)

Make this recipe vegan by using vegan mayo!

Remove the water from the tofu press and then remove the tofu from the press. Cut up the tofu in half and then continually cut into strips and then into cubes.

In a medium sized bowl or shallow dish, mix together cornstarch, garlic powder, onion powder, salt and pepper. 

Add tofu cubes to the cornstarch mixture.

And make sure each piece of tofu is covered in the cornstarch mixture.

Add grape seed oil to cover the bottom of a nonstick pan. Heat on medium high for three minutes.

Cooking in two batches, add the tofu to the nonstick pan. Cook for 3 to 4 minutes on each side.

Remove and place on a paper towel lined plate.

Heat tortillas in a cast iron skillet with just a little bit of oil on medium high. Heat them for 1 to 2 minutes on each side.

I know you'll love these tofu tacos! They are so so good with the crispy tofu. Obviously, this is more of an Asian taco recipe. I know your family will love it!

One other thing, if you don't have any corn tortillas, you can make this dish as a bowl and enjoy it that way! So the corn tortillas aren't necessary but the sriracha mayo is!

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Tofu Tacos Recipe

Ingredients

Quick Pickled Carrots and Daikon

• 1/4 cup white vinegar
• 1/2 cup water
• 1/2 Tablespoon granulated sugar
• 1/8 teaspoon salt
• 1 cup carrots cut into matchsticks
• 1 cup daikon white radish, cut into matchsticks

Cabbage Slaw

• 1/4 purple cabbage or green cabbage sliced
• 2 teaspoons white vinegar
• 2 Tablespoons olive oil
• 1/4 teaspoon sesame oil
• 2 teaspoons water
• 2 teaspoons granulated sugar
• dash of salt and pepper

Crispy Tofu

• 14 ounce package of firm tofu
• 7 Tablespoons cornstarch
• 2 teaspoons garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Grape seed oil for frying, or if using air fryer, olive oil

Sriracha Mayo

• 1 Tablespoon sriracha or more to your taste
• 1/4 cup mayo
• corn tortillas for serving
• cilantro for garnish

Instructions

Quick Pickled Carrots and Daikon

• Pour vinegar, water, sugar and salt into a mixing bowl. Mix together and then add carrots and daikon. Cover and set aside for at least two hours.
• Remove tofu from the container and press for 20 minutes or put on a plate with sides, place another plate on top and use two 15-ounce cans on top to press the tofu and remove some of the moisture.

Cabbage Slaw

• Prep the cabbage slaw. Whisk together vinegar, oils, water, sugar, salt and pepper. Add cabbage and mix together thoroughly. Cover and refrigerate.

Sriracha Mayo

• Mix together sriracha sauce and mayonnaise with a small rubber spatula. Cover and refrigerate.

Crispy Tofu

• In a medium sized bowl or shallow dish, mix together cornstarch, garlic powder, onion powder, salt and pepper. Cut up the tofu in half and then continually cut into strips and then into cubes.
• Add tofu cubes to the cornstarch mixture and make sure each piece of tofu is covered in the cornstarch mixture.
• Add grape seed oil to cover the bottom of a nonstick pan. Heat on medium high for three minutes. (Look in the notes for air fryer and Ninja Foodi instructions if you want air fry tofu.)
• Cooking in two batches, add the tofu to the nonstick pan. Cook for 3 to 4 minutes on each side. Remove and place on a paper towel lined plate.
• Heat tortillas in a cast iron skillet with just a little bit of oil on medium high. Heat them for 1 to 2 minutes on each side.
• Serve the tofu tacos with the cabbage slaw, the pickled vegetables and topped with the sriracha mayo!

Notes

Notes: You can totally cook the crispy tofu in an air fryer too! I use a mister to spray olive oil on the all sides of the prepared tofu cubes. Then, in my air fryer, I preheated it at 400 degrees F. When it was ready, I added in the tofu cubes and then air fried it for 8 minutes. In yours, it could be anywhere from 8 to 12 minutes. Be sure to flip halfway through!

I also cooked crispy tofu in my Ninja Foodi using the Air Crisp function. I do use the Cook & Crisp basket in my Ninja Foodi. Preheat the Ninja Foodi using the Air Crisp function at 400 degrees F for 3 minutes. Once it's ready, set the Air Crisp function again at 400 degrees F and it took 12 minutes to cook my crispy tofu! It can take anywhere from 11 to 13 minutes depending on the size of your Ninja Foodi. You want to be sure to flip these halfway too! Enjoy!

Disclosure: This post is sponsored by Best Food Facts. I only work with brands that I love and share with you my own opinions.

The post Tofu Tacos Recipe appeared first on The Little Kitchen.

This post is sponsored by Cabot.

I'm sharing with you three different cheese ball recipes including one for a bacon cheese ball. They are so easy to make and everyone, from your family to friends, will be wowed!

Recently, I shared with you how to build a meat and cheese board while working with Cabot Cheese and I'm back to share with you this wonderful recipe! Now you can add this cheese ball recipe to your meat and cheese board!

We are huge fans of Cabot cheeses in our house. We always have at least 2-3 blocks of Cabot cheese in our refrigerator and our grater gets a good workout!

First up, the bacon cheese ball is divine. I can't say I have a favorite among the three cheese ball recipes so I won't but you might be able to take a hint which one might be the most popular!

I love nuts and cheese together so this pecan covered cheese ball is really fun!

And last but not least, do you have a thing for sunflower seeds like I do? I love this cheese ball recipe with sunflower seeds. It has a nice texture and it's perfect!

What do you eat cheese balls with?

You can eat cheese balls with anything you like! I love eating them with different types of crackers! Put a little spreader on your plate so you can spread the cheese with.

What is a cheese ball made of?

• cream cheese
• ground cayenne pepper
• garlic powder
• black pepper
• soy sauce
• green onions
• Cabot Seriously Sharp Cheddar Cheese
• chopped pecans
• flat leaf parsley
• cooked bacon
• sunflower seeds

How long does a cheese ball last before it goes bad?

You can make your cheese ball recipe a day or two before you're going to serve it. Mine lasted about a week in the refrigerator and it tasted great. Once you refrigerate it, just let it sit on the counter for a few minutes and then it will be easier to spread on crackers.

I used Cabot Seriously Sharp Cheddar Cheese for this recipe, you can totally use any of your favorite Cabot Cheddar Cheeses!

First, grate your Cabot Cheddar Cheese.

Add softened cream cheese to a mixing bowl.

Add cayenne pepper, garlic powder, pepper, soy sauce and green onions.

And then mix with a rubber spatula.

Add the grated Cabot cheddar cheese to the bowl.

Mix together.

Then divide the cheese mixture into three. 

I put parsley and bacon into a smaller bowl and mix together.

Then, I added the chopped pecans into another bowl.

And then the sunflower seeds in another bowl.

Roll in each 1/3 of the cheese mixture into a ball.

Then, place in the bowls. And the cheese ball in sunflower seeds.

Roll another cheese ball in the bacon and parsley.

Looks so good, doesn't it?

And then roll the last cheese ball in chopped pecans.

I put them on squares of wax paper on a plate and then covered them. Place in the refrigerator at least one hour before serving.

This cheese ball recipe is so easy to make! I know you'll love it with Cabot Cheddar Cheese.

It's perfect for snacking or as an appetizer to serve your family before dinner. Or you can add it to a grazing table!

Looking for another wonderful recipe to add on to your list to make this summer? You should definitely try my beer cheese fondue, it's always a hit with my family as well!

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Cheese Ball Recipe

Cook Time 10 minutes minutes

Total Time 50 minutes minutes

Servings 3 cheese ball appetizers

Ingredients

• 2 packages 8 ounces each cream cheese, softened
• 1/8 teaspoon ground cayenne pepper
• 1/2 teaspoon garlic powder
• 1/8 teaspoon black pepper
• 1/4 teaspoon soy sauce
• 2 green onions sliced
• 1 package 8 ounces Cabot Seriously Sharp Cheddar Cheese, grated

For the outside:

• 1/2 cup chopped pecans
• 3 Tablespoons chopped flat leaf parsley
• 4 slices bacon cooked
• 1/2 cup sunflower seeds I used salted ones

Instructions

• In a medium sized mixing bowl, add softened cream cheese, cayenne pepper, garlic powder, pepper and soy sauce. Mix thoroughly with a rubber spatula.
• Add green onions and the grated Cabot cheddar cheese and mix.
• Divide the cheese mixture into three.
• Roll each one into a ball.
• Roll one cheese ball in chopped pecans.
• Mix parsley and bacon in a small bowl. Roll the next cheese ball in parsley and bacon.
• Roll the last cheese ball in sunflower seeds.
• Cover and refrigerate at least one hour. (Can be made a few days ahead of time and stored in the refrigerator.)

Other recipes using cheddar cheese:

Cheddar Cheese Cloverleaf Rolls
Two Ingredient Cheese Crisps
Easy Stovetop Mac and Cheese
Broccoli Cheddar Cheese Soup
Three Cheese Mac and Cheese

Disclosure: This post is sponsored by Cabot. I only work with brands that I love and I always share with you my own opinions.

The post Cheese Ball Recipe appeared first on The Little Kitchen.

This post is sponsored by Green Giant.

Chicken parmesan has to be one of my favorite meals. I have fond memories of Curtis making me chicken parm one time when I came home from work really late. He had even had candles lit for me when I came home. Which he had never done before! I guess you can say it’s a meal that’s in my top ten favorites!

I'm excited to work with Green Giant to bring you this recipe. Instead of pasta, we are making it today with zucchini noodles! I love how convenient using the Green Giant Zucchini Veggie Noodles to make zucchini noodles to pair with this chicken parmesan recipe. It's so easy, I know YOU'LL LOVE IT!

I'm telling you, it's soooo easy to make!

Let's make this chicken parmesan recipe!

First, we'll prep the chicken. Then, make the breading.

Coat the chicken in the egg and then in the breading.

Place on a clean plate.

Cook in olive oil and butter.

Almost done! Then, place on another clean plate that's lined with paper towels.

Add to a baking dish and then add sauce on the chicken.

Then, add the mozzarella cheese on top. This is how we make our chicken parmesan recipe in our house!

While the chicken is in the oven, cook the zucchini noodles.

Place into a skillet and cover it.

You'll notice some water, you'll want to drain it.

Then, add olive oil and sautee it and cook a little longer. I also added salt and pepper.

That's how the chicken looks right out of the oven!!

This meal is super convenient to make. The chicken parm recipe is soooo easy to make and the Green Giant Zucchini Noodles so easy to prep. I really like how this meal came out. We have made it a few times before you're seeing it here!

We bought the butternut squash veggie Noodles too and can't wait to try it! I'm totally going to try it with

Be sure to visit Green Giant to learn about the other Veggie Noodles they make and to get a coupon!

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Chicken Parmesan with Zucchini Noodles

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Ingredients

• 1 pound boneless skinless chicken breasts cut into cutlets, cut length-wise in half and then in half, makes about 8 pieces
• 1 large eggs beaten
• 1/2 cup plain breadcrumbs store bought
• 1/3 cup parmesan cheese grated
• 2 Tablespoons fresh Italian parsley chopped
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• approx. 3 Tablespoons olive oil divided for frying
• 2 Tablespoons unsalted butter divided
• marinara sauce store bought or homemade (for baking and for serving)
• 8 ounce package fresh mozzarella cheese sliced into 8 slices
• 12- ounce package Green Giant Zucchini Veggie Spirals
• 1/2 Tablespoon olive oil
• salt & pepper

Instructions

• Heat oven to 400 degrees F.
• Prep the chicken.
• Beat one egg in a shallow dish. In another shallow dish, add breadcrumbs, parmesan cheese, parsley, garlic powder, pepper and salt to make the breading.
• Dip each piece of chicken into the beaten egg and using a fork or spoon, add the chicken to the shallow dish with the breading. Make sure each side of all of the chicken is coated with the breading. Place on a clean plate.
• Heat 1.5 tablespoons olive oil and 1 tablespoon butter in a nonstick skillet for 3 to 4 minutes on medium high heat. Add half the chicken to the skillet and cook for 3 to 4 minutes on each side. Remove from skillet and place on a paper towel lined clean plate.
• Clean skillet with a paper towel and add 1.5 tablespoons olive oil and 1 tablespoon butter. Once the butter melts, add the rest of the chicken and cook for 3 to 4 minutes on each side. Wipe skillet clean again.
• Add chicken to a baking dish and on each piece of chicken, spoon about 1 tablespoon of marinara and add one slice of fresh mozzarella cheese. Bake for 8 to 10 minutes in the oven, until the cheese melts. Then, turn the broiler on and broil so the cheese browns a little for 2 to 3 minutes (be sure to watch carefully so it doesn’t burn).

Cook the Zucchini Noodles

• While the chicken is in the coven, cook the zucchini veggie spirals. Add the zucchini spirals to the the nonstick skillet and cover. Cook for about 8 to 10 minutes, stirring every so often with a rubber spatula. Drain the water. Add olive oil and sautée the zucchini for 2 to 3 minutes before flipping and cooking for another couple of minutes. Season with salt and pepper.
• Remove from skillet and serve on a plate with more marinara topped with the baked chicken.

Notes

Note:  This recipe reheats really well. I store the chicken and the zucchini noodles in separate containers in the refrigerator.

I'm sure you'll want seconds and thirds when you make this! I'm totally going to try it with my recipe for slow cooker whole chicken too!

Disclosure: This post is sponsored by Green Giant. I always share with you my own opinions and I only work with brands that I love.

The post Chicken Parmesan with Zucchini Noodles appeared first on The Little Kitchen.

Can we just all agree that soup heals the body and the soul? I feel like soup when I'm sick or even when I'm having a bad day. Soup heals all, right? I eat soup all year long…it doesn't matter how hot it is. I think the craving for soup when I'm sick comes from my childhood, probably yours too right? My mom would make us a good chicken and rice soup when we were sick.

I have been dealing with some crazy health issues for the last few months. I wrote a little bit about it when I shared these chicken wings. I ended up not having an upper endoscopy but a bronchoscopy because a CT scan showed a lot of pneumonia going on in my lungs. And then 6 weeks ago, I ended up in the hospital.

I have a huge appreciation for nurses, nurses who go above and beyond every day. And I have a greater appreciation for what it's like to be a patient in a hospital. This was my first time in the hospital and my first time in an ER. You don't know how it is until you experience it, it's one of those things and until you understand how to navigate pushing the button to get the nurses' attention, asking for medications including pain medications.

When I was in the hospital, they told me it would take a full two months before I would get a definitive answer on what I have…on what was causing my persistent cough and trouble breathing. And now, we're almost six weeks in and the medications they gave me are working. Thank goodness for that. Sorry for being cagey about what I have…I will probably share once I get word they are 100% sure.

When Curtis took me home from the hospital after my bronchoscopy procedure, he went to Panera to pick up soup and sourdough rolls for me. He came home with a cup of of their Low-Fat Vegetarian Garden Vegetable Soup with Pesto. Besides their broccoli cheddar soup, their garden vegetable soup is one of my favorites!

It has so much flavor and and it's so soothing! I have been wanting to make a homemade or copycat version at home for some time now!

Imagine how excited I was when I made this vegetable soup and it tasted sooo good!

There's a lot of chopping involved but it's worth it.

I cut the cauliflower up into tiny pieces.

And I was so happy to find wax beans at my grocery store. You can use green beans if you can't find them though.

And tons of swiss chard…

The zucchini and the tomatoes are my favorite parts of this soup!

Cook the barley with vegetable broth first and then set aside. This takes about 10 to 15 minutes. Be sure to watch this because the broth evaporates!

Then, cook the red pepper and onions in olive oil.

Add garlic and continue to cook.

Then, add cauliflower, wax beans and chickpeas. Chickpeas are one thing I added that are not in the Panera vegetable soup. I decided to add them when developing this soup and loved the texture it adds to the soup. You can omit them if you would like.

Next add tomatoes, remaining vegetable broth and water.

Add the herbs and spices.

And then, bring the soup to a boil. Once it boils, reduce to a simmer and cook for at least 15 minutes.

Add the cooked barley, swiss chard and the zucchini. Cook for a few more minutes.

Serve the soup with a scoop of pesto. This is totally optional. (You can use store bought or homemade pesto, here's my favorite recipe.) My friend, who used to work at Panera, told me that people often requested the soup without the pesto. Even better, the soup is vegan if you omit the pesto.

So there's my version of the Panera vegetable soup. It is so comforting but it's not heavy. It's so perfect for when you want soup even though the weather is warm. And perfect even when the weather is cold.

I love freezing soup…I froze a bunch for when the craving sets in, I just reheat and I have a meal all ready to go!

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Panera Garden Vegetable Soup with Pesto Recipe

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8

Ingredients

• three 14-ounce cans vegetable broth or 6 cups homemade
• 1/2 cup pearled barley
• 2 Tablespoons olive oil
• 1/2 onion peeled and diced (about 3/4 cup)
• 1/2 red pepper diced (about 1/2 cup)
• 2 large garlic cloves minced
• 1/2 head of cauliflower cut into florets (about 2 cups)
• 8 ounces wax beans or green beans ends trimmed and chopped into bite-sized pieces (about 1 3/4 cups)
• 16 ounce can chickpeas rinsed and drained
• 28 ounce can Tuttorosso diced tomatoes
• 1 teaspoon dried thyme
• 1 1/2 to 2 teaspoons dried oregano
• 1 1/2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 large swiss chard stems remove stems and chop (about 2 cups)
• 2 small zucchini diced (about 2 1/2 cups)
• store-bought or homemade pesto optional, for serving

Instructions

• In a heavy bottom Dutch oven, add 1 1/2 cups vegetable broth and 1/2 cup pearled barley. Bring to a boil over high heat. Once it reaches a boil, reduce heat and allow the pearl barley to simmer at least 10 minutes. Check it often and stir as the broth will evaporate. Once the barley has reached its desired chewiness, it’s done cooking. Fluff with a fork and scoop the barley into a clean bowl. Set aside.
• Add olive oil to the Dutch oven and heat high on medium for 2 minutes. Add onion and red pepper, cook for 3 to 4 minutes, stirring occasionally with a rubber spatula. Add garlic and cook for 90 seconds. Add cauliflower, beans and chickpeas. Cook and stir for 2 minutes. Add tomatoes and the remaining vegetable broth and 1 1/2 to 2 cups water. Add thyme, oregano, onion powder, garlic powder, salt and pepper and stir. Bring soup to a boil.
• Once soup comes to a boil, reduce to simmer and cook for 15 minutes. Add swiss chard, zucchini and cooked barley. Cook for another 3 to 4 minutes, stirring to combine. Season with salt and pepper, if necessary.
• Portion soup to serving bowls and serve with a scoop of pesto on top of each bowl.

The post Panera Vegetable Soup appeared first on The Little Kitchen.

It's been a little quiet around here because I'm still getting over this cold of mine and that pinched nerve in my neck. Yeow is all I can say! Thank goodness for medicine and thanks for the sweet comments and emails! I made these biscuits late one night a few weeks ago and posted on facebook about them…it was a late night craving. I have been making these biscuits for years and they are supposed to be a copy cat of Red Lobster's Cheddar Bay Biscuits.

I don't even remember where I got the recipe and seriously have been making these biscuits since high school…my besties from HS can vouch for this. I don't know if they are close to Red Lobster's biscuits but they are amazing!

I have to admit, I usually make them with Bisquick and not from scratch! I know, I know so this time, I wanted to give them a try and used Tara's recipe for homemade Bisquick. I have to tell you…I couldn't decide, it was really close so I took it to my Bunko group last night. I conducted an unscientific poll and you won't believe that the Bisquick ones eased out as a winner from the group. I'm sure everyone will have their own opinion but I think I'll keep making them with Bisquick and from scratch when I don't have a box of Bisquick on hand.

And I do like to freshly grate the cheddar cheese but I do sometimes use the bag of cheese as another shortcut measure. Even when I grate the cheese by hand, I can still get these biscuits on the table in less than 20 minutes.

By the way, I used a large cookie scoop (about 2.5 Tablespoons to scoop these biscuits out) to ensure uniformity.

Just wanted to share with you my favorite garlic powder…

They are soft, pillowy and addictive, I know you won't be able to eat just one. And even better, they take 20 minutes or less to get on the table. Hope you enjoy!

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Garlic Cheddar Biscuits Recipe

A copy cat recipe for Red Lobster's Cheddar Bay Biscuits - you can make them from scratch or use Bisquick!

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 10 to 12 biscuits

Ingredients

• 2 cups Bisquick
• 2/3 cup milk I used low fat milk
• 1 cup freshly grated sharp cheddar cheese
• 1/4 cup butter melted
• 1/4 teaspoon garlic powder I used McCormick California garlic powder

Instructions

• Heat oven to 450 degrees F.
• In a large mixing bowl, mix Bisquick and cheddar cheese together with a rubber spatula. Add milk and combine. Using a large cookie scoop, scoop portions onto a foil lined cookie sheet. Bake for 9 to 10 minutes.
• While the biscuits are baking in the oven, melt butter in a microwave-safe container in 15 second intervals. Add garlic powder and mix thoroughly. Right after removing, the biscuits from the oven, brush butter-garlic mixture on the tops. Using a spatula, remove the biscuits from the cookie sheet and serve immediately.
• Scratch recipe made 10 biscuits, bisquick recipe made 12 biscuits. Store biscuits in a zippered plastic bag in the fridge. They are good reheated - about 15 seconds or less in the microwave.

Notes

If making from scratch, substitute 2 cups Bisquick for 2 cups unbleached all purpose flour (how to measure flour, 1 Tablespoon baking powder and 1 teaspoon salt and cut in 3 Tablespoons unsalted cold butter with a butter knife or pastry cutter. When adding in milk, increase to 1 cup.)

This is not a sponsored post. And there's an affiliate link in this post.

The post 20 Minute Garlic Cheddar Biscuits appeared first on The Little Kitchen.