Ultimate Cheddar Bay Biscuits

I have to admit that I have never eaten at a Red Lobster restaurant, where these biscuits are supposed to be famous. But if they taste anything like these babies, then I can understand why their famous! They have a slightly different texture then your average biscuit. They're more moist and rich, but none the less delicious. They went perfectly with the Loaded Baked Potato Soup I paired them with, but would go well with any meal. Another plus, they're not made out of Bisquick like a lot of other recipes out there are.

Ultimate Cheddar Bay Biscuits
Adapted From: Chickens In The Road

2 1/2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/4 teaspoon ground cayenne pepper
1/2 teaspoon garlic powder
1/2 cup butter, softened
1 1/4 cups grated cheddar cheese
1/2 cup sour cream
1 1/4 cups milk

Place first 7 ingredients in a large bowl and mix well with a whisk.

Work in the butter with a pastry cutter.

Stir in cheese then add sour cream and milk, just until combined.

Scoop biscuit dough out by big spoonfuls and place in a greased 9 x 13 casserole pan. (Make sure it has sides so the butter sauce doesn't spill over)

Topping
6 tablespoons butter, melted
1 teaspoon garlic powder
1 teaspoon parsley
dash of salt

Melt butter. Stir in garlic powder, parsley, and a dash of salt.

Spoon half of topping over unbaked biscuits.
Bake at 450 degrees for 25 minutes.* After removing biscuits from the oven, spoon the rest of the topping over them.

*Your baking time may vary. I made 20 biscuits from this recipe. If you make your biscuits smaller or larger, it will change your baking time.