Garlic Cheddar Biscuits -- The Next Thing I Made After the Eggs

We went home Tuesday. I drove. Liam and Nora were in the back. Meghan followed in her car with boxes from my parents' place — the bags I had used for four weeks. We pulled into the driveway. I sat in the car for two minutes. Meghan got out. She came to my window. She said "Kate. One step. Just get out of the car." I got out. I opened the door. I walked into the house.

The house was clean. Linda had been in Sunday — she had called me and asked permission to do a deep clean before we came back. I had said yes. She had done it. The hospital bed was gone. The living room was set up in the old way — the couch and the chairs and the coffee table. A vase of daisies from her garden was on the coffee table. A card said "welcome home." No signature.

I walked through the house. I did the walk. I stood in the kitchen. I stood in our bedroom. I stood in Liam's room and Nora's room. I stood on the back porch. I looked at the garden — the tomatoes were in full production, Linda had been harvesting. I walked back in. I sat on the couch. I cried. I cried for a long time. Meghan held me. The kids were playing in Liam's room. They had run straight to their toys. They had been missing them. They were home.

Grace arrived at 6 PM. She brought groceries. She brought a soft bag. She hugged me. She said "Kate. I am here for the week. Tell me what you need." I said "Grace. I need you to help me start cooking again." She said "we will start tomorrow." She cooked dinner. She made a simple chicken — baked, with lemon, with rice and carrots. The kids ate. I ate. I tasted a little. The food went down.

Wednesday morning I made scrambled eggs for the kids. I had not cooked anything in five weeks. I stood at the stove. I cracked four eggs into a bowl. I added a little cream. I salted. I beat them with a fork. I heated the pan. I poured the eggs in. I stirred. I plated. I put the plates in front of Liam and Nora. Liam ate his. Nora ate hers. Liam said "Mommy these are very good eggs." I said "thank you, Buddy." He did not know he was handing me something. He was handing me something. The eggs were the first thing I had made in five weeks. They had been fine. The kids had eaten them. I had done it.

I cried in the bathroom for four minutes after. Then I came out. Grace was there. She said "Kate. Little by little." I said "I know, Grace." I drank coffee. I held her hand. The morning continued.

The eggs were the first thing. These biscuits came a few days later — Grace was still there, the kids were settling back in, and I needed something that required a little more of me than four eggs and a pan. She stood at the counter with me while I made them, not taking over, just being present the way she had been all week. Liam ate three. Nora asked if we could have them again tomorrow. That felt like something I could hold onto.

Garlic Cheddar Biscuits (a la Red Lobster)

Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes | Servings: 12 biscuits

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper (optional)
• 1 cup shredded sharp cheddar cheese
• 3/4 cup buttermilk
• 1/3 cup unsalted butter, melted
• For the garlic butter topping:
• 3 tablespoons unsalted butter, melted
• 1 teaspoon garlic powder
• 1 tablespoon fresh flat-leaf parsley, finely chopped
• 1/4 teaspoon salt

Instructions

1. Preheat the oven. Heat your oven to 450°F. Line a baking sheet with parchment paper or lightly grease it.
2. Combine the dry ingredients. In a large bowl, whisk together the flour, baking powder, garlic powder, salt, and cayenne (if using) until evenly combined.
3. Add the butter and buttermilk. Pour in the melted butter and buttermilk. Stir with a fork or spatula until just combined — do not overmix. The dough will look a little shaggy and that’s exactly right.
4. Fold in the cheese. Add the shredded cheddar and fold it in gently with a spatula until distributed throughout the dough.
5. Drop the biscuits. Using a large spoon or a 1/4-cup scoop, drop rounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. You should get 10–12 biscuits.
6. Bake. Bake for 10–12 minutes, until the tops are golden and the edges are just set. Do not overbake — you want them tender in the center.
7. Make the garlic butter topping. While the biscuits bake, stir together the melted butter, garlic powder, parsley, and salt in a small bowl.
8. Brush and serve. As soon as the biscuits come out of the oven, brush them generously with the garlic butter. Serve warm.

Nutrition (per serving)

Calories: 185 | Protein: 5g | Fat: 11g | Carbs: 17g | Fiber: 0.5g | Sodium: 290mg