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Easy Cheddar Biscuits

Having homemade biscuits with your dinner doesn’t have to meal a whole afternoon in the kitchen. These Easy Cheddar Biscuits can be thrown together and baked in as little as 20 minutes. Serve them warm with a little garlic parsley butter on top, and you’ll never go back to store-bought again. Easy Cheddar Biscuits These biscuits are as at home with weeknight chili as they are with Thanksgiving dinner. It’s always a good time for cheesy biscuits.  Ingredients 3 cups all-purpose flour 3 tsp baking powder 1 tbsp sugar 1 tsp salt 3/4 tsp cream of tartar 1 stick cold butter, cubed +  3 tbsp melted butter (for brushing on top)  1 cup shredded sharp cheddar cheese 1 clove garlic, finely minced ~1 cup milk 1/2 tsp garlic powder 1/4 tsp salt 2 tsp dried parsley Directions Preheat oven to 450ºF. In a large bowl, add flour, baking powder, sugar,…

Here’s what to do with all that leftover ham

Come Sunday night, you might have a bit of a ham problem on your hands. It’s recommended that you buy 1/4 pounds of boneless ham or 1/3 pound bone-in ham per person for your Easter feast, but if you’re like most people, that number likely gets tripled … you know, for leftovers. Besides sending all of your guests home with a pound of ham a piece, here’s what else you can do with all of those leftovers: deviled ham Deviled ham makes for a great day-after lunch. It’s light and flavorful and takes no time to make. Get the recipe. HAM pot pie You’ve had it with chicken. You’ve even had it with turkey. Now it’s time to get creative and try your pot pie with ham. Get the recipe. HAM, mushroom and spinach strata If you’ve never had strata, it’s basically the best breakfast casserole you’ve ever had. Time to…

25 Years of Loving Cheddar Bay Biscuits at Red Lobster

If all of the Red Lobster Cheddar Bay Biscuits served in one day were stacked up, it would tower the height of the Empire State Building 137 times! We’ve been eating Cheddar Bay Biscuits at Red Lobster for 25 years now. Surely that calculation would have our biscuit consumption reaching the moon and back. That’s right. For a quarter century we’ve been craving those fresh out-of-the-oven cheddary carb bombs. The mid-range seafood restaurant first starting offering the biscuits in 1992. Originally offered as “freshly baked, hot cheese garlic bread,” the biscuits changed name a few years later to better reflect the other seaside offerings of the restaurant and more accurately describe what they are — I mean, they are definitely biscuits, no? You may remember, they were also originally served to guests waiting to be seated, rather than in a basket table side. The biscuits became so popular, guests requested them…