My son and I used to go to Red Lobster almost weekly when he was younger. And while we ordered different entrees (he preferred the popcorn shrimp while I’m a huge fan of their crab legs), we both agreed that the Cheddar Bay Biscuits they served were the best we’d ever tasted and even if that’s ALL we ate, we’d both go home happy!
Nowadays we don’t go as often (college, work and girlfriend time has taken over), but we do miss those biscuits! So, I went on a search to find out if there might be a comparable recipe out there… preferably one that even I, the master NON-chef, could pull off.
Well this is the closest I’ve found! Is it the exact recipe? I’m gonna go out on a limb and guess that Red Lobster doesn’t use Bisquick… so probably not. But it’s a damn close second!
Of course nothing will ever compare (at least not in my book) to having someone else doing the cooking, serving and clean-up that Red Lobster itself offers. =)
But for those of you who do enjoy cooking (or like me, don’t enjoy it but are willing to once in a while just to get to eat tasty meals), here’s a recipe you just might enjoy!
Oh, and just like when you go out to eat… they’re best served hot and fresh from the oven!
Photo Credit : Red Lobster
Biscuit Ingredients (Topping ingredients are below)
2 1/2 cups Bisquick
4 tbsp butter or margarine (cold)
1 cup shredded cheddar cheese
3/4 cup milk
1/4 tsp garlic powder
3 tbsps butter or margarine
1/4 tbsp dried parsley flakes
1/2 tsp garlic powder
Preheat oven to 400 degrees Fahrenheit. Lightly grease a cookie sheet and set aside.
Combine Bisquick with cold butter in a medium bowl using a pastry cutter. There will be small chunks of butter in the mix about the pea size.
Add the shredded cheddar cheese, milk, and garlic powder.
Mix by hand until combined, but don’t over mix.
Drop by 1/4 cup portions onto the cookie sheet (ice cream scoops are great for measuring or you can simply over-fill a tablespoon.
Bake 15 – 17 minutes until the tops of the biscuits begin to turn light brown.
While the biscuits are baking, melt the Topping butter in a small bowl in the microwave. Stir in the garlic powder and dried parsley flakes.
Use a brush to spread the garlic butter over the tops of all the biscuits.
For an authentic “Red Lobster” taste, sprinkle a little kosher salt on the freshly coated biscuits.
Makes one dozen biscuits (unless of course you like them a bit larger!).
NOTE: You can use garlic salt in place of the garlic powder and eliminate the need for the kosher salt on top the biscuits if you want. I tend to use the garlic powder and salt, simply so I can control how much salt goes into the biscuits. My son likes lots of salt (he’s in his 20’s), whereas my sweetheart’s on a lower salt diet so he prefers less. 😛
Debi aka @GenXBrat
p.s. If you try out this recipe, please include photos in the comments (and email me your address privately if they turned out well so I know where to start my road trip!)