Cheddar Bay Mochi Biscuits

Sep 11, 2023 · in Small Eats

I've never been a biscuit guy. At least, not when eaten on its own. I, like many others, will happily drown in a sea of biscuits and gravy or bury myself in a pile of biscuit breakfast sandwiches. But on it's own, as much as I love eating them, I personally find them to be dry and they make me oh so thirsty. (I know this is not the case for most people as I know the biscuit is beloved!! this is just me). I wanted to see what it would be like to bring the characteristics of a biscuit into a mochi, and thought, what's the best way to offend Asian grandmas, Southern grandmas, and grandma's who love Red Lobster?! Enter, the Red Lobster Cheddar Bay Mochi Biscuit. This biscuit is made with mochiko rice flour, and combined with butter, buttermilk, sharp cheddar and scallions to create the flaky biscuit you know and love on the outside but with a surprisingly chewy and moist center.

–Frankie

Yield

Time

Ingredients

2 cups Mochiko rice flour (or glutinous rice flour)

2 teaspoons baking powder

1/2 teaspoon baking soda

2 tablespoons light brown sugar

2 teaspoons kosher salt

1 teaspoon onion powder

1/4 cup unsalted butter, chopped into small cubes

1 cup shredded sharp cheddar cheese

3 whole scallions, finely chopped

3/4 cups buttermilk

1 egg, beaten (to brush the biscuit tops)

Preparation

Preheat an oven to 375°F

In a large mixing bowl, combine Mochiko rice flour, baking powder, baking soda, brown sugar, kosher salt, onion powder, butter, cheddar cheese, and scallions. With a spatula or your hands, mix until combined and scraggly. Stir the buttermilk into the mixing bowl and mix until roughly combined, it should look like small pellets of dough throughout.

Pour the scraps of dough onto a working surface and with your hands, combine and knead the dough until it starts to stick together and become one piece of dough. Form a square that's about 3/4 inches thick. With a 2 1/2 inch cookie cutter, cut out about 4-5 biscuits. With any remaining dough scraps, recombine and flatten into a smaller square to cut out a couple more biscuits. Repeat until there is little to no remaining dough left. Place the biscuits onto a sheetpan covered in parchment paper. Brush a light layer of the beaten egg on top of the biscuits. Bake for 25-30 minutes until a toothpick stuck into the biscuit comes out clean. Let cool for 20 minutes, then enjoy warm!

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