Saturday, February 25, 2012

Red Lobster's Cheddar Biscuits


      If you've ever eaten at a Red Lobster Restaurant you probably remember the steaming basket of Cheddar Biscuits that were served alongside your meal.  This recipe is a dead ringer for those scrumptious, flaky biscuits.  Red Lobster says it is the number one most requested online recipe.  Well here it is in all it's glory, they couldn't be easier to make and bake beautifully in your dutch oven.  In my 10 inch oven I baked them with 10 coals around the bottom and 24 on the lid, in 17 minutes they were brown and ready for their final brushing of garlic-parsley butter.  Eat 'em while they're hot, they are melt in your mouth delicious.  From "Top Secret Restaurant Recipes 2" by Todd Wilbur.

Red Lobster's Cheddar Biscuits
2 1/2 cups Bisquick baking mix
3/4 cup cold whole milk
4 Tblsp (1/2 stick) cold butter, cut into small pieces
1/4 tsp garlic powder
1 heaping cup grated Cheddar cheese
Brush on top:
2 Tblsp butter, melted
1/4 tsp dried parsley flakes
1/2 tsp garlic powder
pinch salt

     Lightly oil or spray dutch oven.
     In medium bowl, using two knives or pastry blender cut butter into Bisquick until dough resembles small crumbs.
     Add 1/4 tsp garlic powder, Cheddar cheese and milk; mix until well combined but don't over mix.
     Drop approximately 1/4 cup spoonfuls of the dough into prepared dutch oven.
     Bake at 400 degrees for 15-18 minutes or until tops of biscuits begin to turn light brown.
     Combine 2 Tblsp melted butter, parsley flakes, salt and remaining garlic powder.
     Remove dutch oven from heat and brush tops of biscuits with flavored butter.
     Serve warm, makes 12 biscuits.


Drop biscuit dough by spoonfuls into well oiled dutch oven

Bake for 15-18 minutes at 400 degrees or until lightly browned

Brush with garlic-parsley butter and serve these savory biscuits piping hot

2 comments:

  1. I live in the desert, so I can ONLY make these when camping (too hot to turn on the oven in the house) - I cheat though, and purchase the Red Lobster mix to keep the prep time down. My cooking times match, even using campfire coals instead of charcoal…. but I use 2 pin tins, 1 upside down in the bottom , and then the other one right side up centering the dough in the middle of the dutch oven to avoid burning, and easier clean up.

    ReplyDelete
    Replies
    1. Using the pie tins sounds like a great idea, I'm all in favor of an easy clean up. Didn't know Red Lobster makes a biscuit mix, will have to try it, even easier when you're camping. Thanks for the tips! Liddy

      Delete