After reading the novel Last Night at the Lobster, which is about the closing day of a Red Lobster restaurant, I decided to bake up a batch of the biscuits that so many folks rave about. I’ve only been to one Red Lobster and that was when I was around 10 years old and I don’t remember the biscuits, but word on the street is that the Cheddar Bay biscuits are the best thing about Red Lobster.
I found the following recipe and tried it out. As I don’t know how the real Red Lobster biscuits taste, I can’t comment on how close to the real thing these biscuits are. I found them to be a bit too heavy in the garlic department. The garlic flavor overpowered the cheese flavor. I rarely use garlic powder and this recipe called for it in both the dough and the “glaze”. We like garlic but we usually use fresh garlic. Next time I make these, I would either use crushed fresh garlic or reduce the amount of garlic powder.
I used white cheddar so the cheese isn’t quite visible in the biscuits, but its in there!
Cheddar Bay Biscuits
From the Cookbook: Top Secret Restaurant Recipes 2
- 1 1/4 cups Bisquick mix
- 1/4 cup + 3 tablespoons cold whole milk
- 2 tablespoons cold butter
- 1/8 teaspoon garlic powder
- 1/2 cup grated cheddar cheese
- 1 tablespoon butter, melted
- 1/8 teaspoon dried parsley flakes
- 1/4 teaspoon garlic powder
- Pinch of salt
1. Preheat your oven to 400°F.
2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork . You don’t want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and 1/8 teaspoon garlic. Mix by hand until combined, but don’t over mix.
3. Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.
4. Bake for 12 to 15 minutes or until the tops of the biscuits begin to turn light brown.
5. When you take the biscuits out of the oven, melt 1 tablespoons butter in a small bowl in your microwave. Stir in 1/4 teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter.