When you feel like a Red Lobster biscuit ...

Cheddar Bay Drop Mini Biscuits

Points

Total Time: 35 min

Prep: 15 min

Cook: 20 min

Serves: 24

Easy

Our version of everyone’s favorite meal starter from a certain popular seafood restaurant chain is just as savory, lightly sweet, and cheesy-good—but much lighter, leaning on fat-free Greek yogurt for richness instead of loads of butter. We do use a little butter, but it’s brushed on after the biscuits come out of the oven. That way, the butter has the biggest impact possible, since it sits on the surface and hits your palate first. The biscuits are best served warm, so if you have leftovers, reheat them briefly in a 350°F oven before serving.

Ingredients

2 cups white self-rising flour
2 tbsp sugar
1 tsp garlic powder
½ tsp cayenne pepper
2 oz reduced-fat cheddar cheese, sharp, finely shredded (1/2 cup)
¼ cup fresh parsley, finely chopped
2½ cups plain fat-free Greek yogurt
2 tbsp unsalted butter, melted

Instructions

Preheat oven to 425°F. Line 2 baking sheets with parchment paper.
In a medium bowl, combine flour, sugar, garlic powder, and cayenne. Add cheese and parsley and toss to combine. Add yogurt; stir with a wooden spoon until a soft dough forms. Scoop dough by ⅛-cupfuls onto prepared baking sheets.
Bake at 425°F until lightly browned, about 20 minutes. Brush biscuits with melted butter.
Serving Size: 1 Cheddar Bay Drop Mini Biscuit.

Notes

To make larger biscuits, use 1/4 cup dough per biscuit. Add additional cooking time if necessary.

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