Red Lobster’s Cheddar Bay Biscuits are pure evil. Oh so tender and moist and just exploding with flavor. This is my own take on these garlic-cheddar fat loaded devils. (Made without Bisquick).
Some recipes you just have to do. First, daughter number one sent me a link to a Life as a Lofthouse post. The pictures were great, but she used Bisquick (as does multiple recipes). I don’t usually use a mix, and I didn’t have it. Then my son (Mr. Milk Allergy) called for my recipe which he remembers from 15 yrs ago before his milk allergy for a friend. He uses soy milk and not this recipe.
An easy five. This is basically what I have done for years but with more butter. It is so close to the Red Lobster taste and texture I can’t tell the difference.
Notes: I did Google some and combine some recipes with mine. The above-linked post is the most common recipe out there and I’m sure is good, but I REALLY like mine. Over the years I have frequently tried to make a lower fat biscuit. I have had some very nice results. But it is the butter that makes these that extra step above the others.
I did cut the recipe down a little to make just six good size biscuits. This is “cooking for two” if you haven’t noticed. Double if you need to.
Preheat oven to 400 degrees convection.
Add 1 1/2 cups AP flour to a medium size mixing bowl. Add 3 T of butter and cut in with a large fork or crust cutter.
Add 1 T baking powder, 1/2 t garlic powder, 1 t salt. If you used salted butter, cut the salt in half. Add 3/4 cup shredded cheddar cheese. I like mild cheddar here. Mix well.
Add 3/4 cup milk. I use whatever milk I have or even reconstituted dry milk. The butter will take care of the fat needs. Mix well but you don’t need to over mix.
Spray a baking pan with Pam and make six even mounds (a heaping 1/4 cup). Bake at 400 for 14-15 minutes. (I forgot the Pam in the picture)
Just before the biscuits are done, combine 1 1/2 T butter, 1/4 t parsley flakes, 1/2 t garlic powder and 1/8 t salt if you have unsalted butter.
Brush the completed biscuits with the butter mixture and serve hot.
July 8, 2016