Red Lobster's Cheddar Bay Biscuits Recipe
Daily Value: 12%
Kidney-Friendly, Vegetarian, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||27µg||7%|
|Fatty acids, total monounsaturated||4g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
Red Lobster's biscuit was once touted as the most searched-for clone on the Web, and then a recipe wound up on Bisquick boxes. Here’s my take on how to get a batch of the satisfying confection as if you’d ordered an entrée.
- 2 1/2 cups Bisquick baking mix
- 1 cup finely grated Cheddar
- 3/4 cup whole milk
- 4 tablespoons butter, melted
- 3/4 teaspoon garlic powder
- 1/2 teaspoon dried parsley flakes
Preheat the oven to 400 degrees.
In a medium-sized bowl, combine the Bisquick with the Cheddar, milk, 2 tablespoons of the butter, and ¼ teaspoon of the garlic powder. Mix by hand until well combined.
Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop. Bake until the tops of the biscuits begin to turn light brown, 15-17 minutes.
When you take the biscuits out of the oven, combine the remaining butter, garlic powder, and parsley flakes in a small bowl. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter.
Adapted from "Top Secret Restaurant Recipes 2" by Todd Wilbur (Plume, 2006)Servings: 12
Special Designations: Vegetarian, Kid-friendly
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