Cheddar Bay Biscuits

Do you know what the most addicting bread in the world is?  The biscuits you get at Red Lobster.  Cheddar Bay Biscuits.  I think I know why they won't release the recipe to the public.  It's because there's crack in them.  Okay, maybe not, but they're fantastic regardless.  And this is my mighty effort at replication, based on many hours of internet research.  Enjoy!

Cheddar Bay Biscuits

1½ cups all-purpose flour
1 cup cake flour
1 tablespoon baking powder
½ teaspoon baking soda
¾ teaspoon sea salt
½ cup (1 stick) unsalted butter, very cold
1½ cups grated Cheddar cheese (large grate size, not finely grated)
1¾ cups buttermilk
Quick Butter Topping

Preheat oven to 425°F.

Place first 5 ingredients in a large bowl. Work in the butter with a pastry cutter or pulse in a food processor until the mixture resembles pea-size granules. Stir in cheese, then add buttermilk. Scoop biscuit dough out by spoonfuls (about ¼ cup each) onto a Silpat lined baking sheet.

Bake for 10 minutes, remove the biscuits, and brush with butter topping. Put the biscuits back in the oven for another 3 to 5 minutes. Remove the biscuits from the oven and brush lightly with more butter topping.

Makes approximately 24 biscuits

Quick Butter Topping
6 tablespoons unsalted butter, melted
1 teaspoon garlic powder
1 teaspoon dried parsley
¼ teaspoon Accent powder
⅛ teaspoon onion powder
¼ teaspoon sea salt

Melt butter. Stir in remaining ingredients.