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It seems I have fallen off the face of the Earth lately. Life has been a jumble of too busy and too much in need of a vacation and many things have fallen by the wayside, including sadly, my blog! My beloved husband is an author and editor (I am his proofreader and indexer) and we are in the final process of putting his second book to bed. It’s a crazy time with looming deadlines and sudden busyness that can’t really be anticipated or explained well. In quiet moments, I tend to retreat to a book or peaceful video game for some relaxation.

I wanted to drop in to share this delicious recipe, though. In the photo you see some baked salmon (one of our non-local compromise foods), dragon’s tongue green beans, corn relish and homemade cheddar bay biscuits. Apparently (I haven’t been there in decades), Red Lobster offers these amazing morsels called Cheddar Bay Biscuits. A local radio personality offered lifelong loyalty to a staff member for bringing him some. Sounds pretty good! So, I started digging around on the web and the recipes I found all called for some food-impersonator called “Bisquik” (wha???) but seemed easy enough to adapt to real food. Warning: I didn’t soak the flour for these biscuits beforehand. I normally do soak grains, but this was kind of a spur-of-the-moment decision. They were delicious and the highlight of the meal!

Whole Wheat Cheddar “Bay” Biscuits

2 tablespoons melted pasture butter
1 clove garlic, minced
2 cups freshly ground whole wheat flour
1/2 cup finely grated cheddar cheese
1 tablespoon crushed dried parsley
1 scant teaspoon sea salt
3 teaspoons aluminum-free baking powder
1 teaspoon baking soda
4 tablespoons cold pasture butter
1 cup buttermilk

Add the minced garlic to the 2 tablespoons butter and melt on very low heat. Remain on heat until biscuits are complete. In a bowl, mix together the dry ingredients and cut in the butter. Add buttermilk and mix gently, just until the dough forms a ball. Drop by two-tablespoon measure onto lightly greased parchment paper (I use coconut oil for this) and bake 9 to 11 minutes at 450°. Brush with melted garlic butter immediately after removing from oven, serve hot. Makes 8 big biscuits.

Note on ingredients: Freshly ground flour is very light and fluffy. There is less flour in a cup of freshly ground than there is in a cup of flour that has been ground and stored. If you are using pre-ground flour, you will need to decrease the flour.

This post is part of Real Food Wednesday, hosted by Kelly the Kitchen Kop.