Recipes Included On This Page Red Lobster's Cheddar Biscuits (Copy Cat) Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Red Lobster's Cheddar Biscuits (Copy Cat) Recipe By : Todd Wilbur Serving Size : 12 Preparation Time :0:00 Categories : Volume 12-08 Aug 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups Bisquick baking mix 3/4 cup cold whole milk 4 tablespoons cold butter -- (1/2 stick) 1/4 teaspoon garlic powder 1 cup grated cheddar cheese -- (heaping cup) Brush on Top: 2 tablespoons butter -- melted 1/4 teaspoon dried parsley flakes 1/2 teaspoon garlic powder 1 pinch salt Introduction: Order an entrée from the Red Lobster restaurant chain and you get a basket of some of the planet's tastiest garlic cheese biscuits served up on the side. For many years this recipe has been the most-searched-for clone recipe on the Internet, according to Red Lobster. As a result, several versions are floating around, including one that was at one time printed right in the box of a baking mix. The problem with making biscuits using a baking mix is that if you follow the directions from the box you don't end up with a very fluffy or flaky finished product, since most of the fat in the recipe comes from the shortening that's included in the mix. On its own, room temperature shortening does a poor job creating the light, airy texture you want from good biscuits, and it contributes little in the way of flavor. So, we'll invite some cold butter along on the trip -- with grated cheddar cheese and a little garlic powder. 1. Preheat your oven to 400 degrees F. 2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk and 1/4 teaspoon garlic. Mix by hand until combined but don't over mix. 3. Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop. 4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown. 5. When you take the biscuits out of the oven, melt 2 tablespoons butter in a small bowl in your microwave. Stir in 1/2 teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits. Note. Using salted butter and cheddar cheese will already add a good bit of salt to the recipe, so only use a VERY SMALL pinch of salt until you have had some experience making these. Top Secret Restaurant Recipes: Red Lobster's Cheddar Biscuits Todd Wilbur Reveals the Secrets to Great Restaurant Dishes Jan. 12, 2007 Contributed to the FareShare Gazette by Art; 21 August 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 89 Calories; 9g Fat (88.1% calories from fat); 2g Protein; trace Carbohydrate; trace Dietary Fiber; 25mg Cholesterol; 128mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat.

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