I don't know anyone who doesn't like the Red Lobster Cheddar Bay Biscuits. I know I have to stop myself eating them and others, who can, gobble them down. The following purports to be a good copycat I don't think I will be trying it, I dread to think what would happen if I had 9 of them to hand. Matt might get a look in.
Red Lobster Cheddar Bay Biscuits - Copycat
2 1/2 cups Bisquick baking mix
4 Tbs cold butter
1 cup sharp cheddar cheese, grated
3/4 cup cold whole milk
1/4 tsp garlic powder
Brush on top
2 Tbs butter, melted
1/2 tsp garlic powder
1/4 tsp parsley flakes
1 pinch salt
1. Preheat oven to 400°F.
2. Combine Bisquick and cold butter. Don't combine too thoroughly. There should be small chunks of butter about the size of peas.
3. Add cheddar, milk and 1/4 tsp garlic.
4. Mix by hand until combined, but don't over mix.
5. Drop 9 equal portions onto greased cookie sheet.
6. Bake for 15-17 minutes or until tops are light brown.
7. Melt 2 tbsp butter in a bowl. Stir in 1/2 tsp garlic powder and parsley flakes.
8. Use a pastry brush to spread garlic butter over tops of biscuits.
9. Combine Bisquick and cold butter. Don't combine too thoroughly. There should be small chunks of butter about the size of peas.
10. Add cheddar, milk and 1/4 tsp garlic.
11. Mix by hand until combined, but don't over mix.
12. Drop 9 equal portions onto greased cookie sheet.
13. Bake for 15-17 minutes or until tops are light brown.
14. Melt 2 tbsp butter in a bowl. Stir in 1/2 tsp garlic powder and parsley flakes.
15. Use a pastry brush to spread garlic butter over tops of biscuits.
Yield: 9 biscuits
Author: Todd Wilbur
Source: Food.com
Have a great weekend
Red Lobster Cheddar Bay Biscuits - Copycat
2 1/2 cups Bisquick baking mix
4 Tbs cold butter
1 cup sharp cheddar cheese, grated
3/4 cup cold whole milk
1/4 tsp garlic powder
Brush on top
2 Tbs butter, melted
1/2 tsp garlic powder
1/4 tsp parsley flakes
1 pinch salt
1. Preheat oven to 400°F.
2. Combine Bisquick and cold butter. Don't combine too thoroughly. There should be small chunks of butter about the size of peas.
3. Add cheddar, milk and 1/4 tsp garlic.
4. Mix by hand until combined, but don't over mix.
5. Drop 9 equal portions onto greased cookie sheet.
6. Bake for 15-17 minutes or until tops are light brown.
7. Melt 2 tbsp butter in a bowl. Stir in 1/2 tsp garlic powder and parsley flakes.
8. Use a pastry brush to spread garlic butter over tops of biscuits.
9. Combine Bisquick and cold butter. Don't combine too thoroughly. There should be small chunks of butter about the size of peas.
10. Add cheddar, milk and 1/4 tsp garlic.
11. Mix by hand until combined, but don't over mix.
12. Drop 9 equal portions onto greased cookie sheet.
13. Bake for 15-17 minutes or until tops are light brown.
14. Melt 2 tbsp butter in a bowl. Stir in 1/2 tsp garlic powder and parsley flakes.
15. Use a pastry brush to spread garlic butter over tops of biscuits.
Yield: 9 biscuits
Author: Todd Wilbur
Source: Food.com
Have a great weekend
I've never been to a Red Lobster before. Of course w/ my shellfish allergy I can't take the chance. I do miss shrimp though.
ReplyDeleteWhat a pity JoJo. They do have none seafood items of course.
DeleteI've never seen Bisqick here so I'm wondering are these biscuits of the US kind - what we'd call scones here and in the UK - or something differrent?
ReplyDeleteYou're right Helen, for biscuits read scones. Although these biscuits are not exactly like scones either. The outsides are not smooth like a scone but rough and crispy. Absolutely delicious and VERY moreish.
Delete