Red Lobster Cheddar Biscuit Recipe Question

Actually 2 -


Do you thing the Reduced Fat Bisquick qould work ok?

Can you make the dough in advance? Like morning of? I am thinking about making them for Easter.

TIA!!

Re: Red Lobster Cheddar Biscuit Recipe Question

I use the Heartsmart variety and I actually use cold butter. I read that the cold butter helps to make the biscuits flakier. I have a recipe if you want.

Re: Red Lobster Cheddar Biscuit Recipe Question

That's the one I have. I'd love the recipe - thanks!

Re: Red Lobster Cheddar Biscuit Recipe Question

My pleasure...

2 1/2 cups Bisquick Baking mix
4 Tbsp COLD butter
1 heaping cup grated Cheddar Cheese
3/4 cup cold whole milk
1/4 tsp garlic powder

Topping
2 Tbsp butter, melted
1/2 tsp garlic powder
1/4 tsp dried parsley flakes
pinch of salt

1. Preheat oven to 400 degrees
2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. Don't mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add Cheddar cheese, milk and 1/3 tsp garlic. Mix by hand until combined, but don't mix over mix
3. Drop approximately 1/4 cup portion of dough on to an ungreased cookie sheet using an ice cream scoop. Bake for 15-17 minutes or until the biscuits begin to turn light brown.
4. When you take the biscuits out of the oven, melt 2 Tbsp butter in a small bowl in your microwave. Stir in 1/2 tsp garlic and the dried parsley. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all the butter.


I think the secret is to use cold butter and cold milk. I used 2%, not whole milk and they were fine.

Happy cooking!

Re: Red Lobster Cheddar Biscuit Recipe Question