I've got a great little recipe for you today, my friends.
Isn't that what you came for?
A recipe
that's
great.
And only takes a little bit of time.
I thought so!
If you've eaten at Red Lobster you know the best thing swimming around that joint are the Cheese and Garlic Biscuits.
The live Lobsters they having swimming in the front lobby may also be very tasty.
Never tried them.
Too busy with the biscuits.
Also not in love with making eye contact with my dinner.
If you hate fish (and Red Lobster)
please don't hold it against these beautiful biscuits.
They are buttery
and garlicky
and cheesy
and
melt in your mouth delicious.
Hope you make them today!
Red Lobster Cheese and Garlic Biscuits
Time: 10 minutes prep + 10 minutes baking
Yield: 12 biscuits
Recipe adapted from All Recipes
1 3/4 C flour
1/2 t salt
1/2 t baking powder
pinch granulated garlic (or garlic powder)
1 t dried parsley
5 T cold butter
1 C milk
1 C cheddar cheese, shredded
3 T butter, melted
1/8 t granulated garlic (or garlic powder)
1. Get your self a large bowl. Toss the flour, salt, baking powder, pinch of garlic and parsley together to mix.
2. Cut your cold butter into chunks.
3. Add the butter chunks to the dry ingredients. Using a pastry blender cut the butter into the mixture.
Keep mixing until it looks like coarse crumbs. Should only take a couple of minutes.
4. Make a well in the bowl.
Pour your milk right on into that well.
Using a wooden spoon and mix the ingredients together. Don't over mix here. You should stop mixing just before everything is incorporated.
5. Toss your shredded cheddar into the bowl and stir just until incorporated.
Yes that's me in the spoons reflection, holding the camera, wearing a big striped apron and no makeup. I don't get too dressed up for biscuits. Just sayin.
6. Spoon the dough onto a large cookie sheet that has been sprayed with cooking spray.
7. Bake at 450 degrees for 10 minutes, or until golden and crispy along the tops and bottoms.
8. To your 3 T melted butter add 1/8 t of garlic.
9. Brush the hot biscuits with the garlic butter and serve. They are best served warm from the oven.
Great recipe! Yummy!
ReplyDeleteIf my daughter could have physical contact with you, she would hug you, kiss you, and shake your hand. She loves these biscuits. I may have to surprise her.
ReplyDeleteWOW! I have wanted to make these biscuits at my home in Brazil for the longest time!! thanks for this!! Red lobster biscuits here i come!!
ReplyDeleteMy mouth is watering as I read this post - may have to make them for dinner tonight!
ReplyDeleteretrievin@verizon.net
I've always used bisquick and they always lacked something. Now I have new version to try. Thanks!
ReplyDeleteHi Jamie! I love your blog and have made many of your recipes, especially your bread recipes, with great success. However, this one just didn't work for me. The dough was really wet and the biscuits came out flat. They didn't rise at all. Any ideas? I felt like it needed more flour and/or baking powder. Help! :0)
ReplyDeleteLaura,
ReplyDeleteBless you for bringing this to my attention. The measurement originally given for the flour was off. You need 1 3/4 C instead of 1 1/3 C. So sorry for your wasted time and ingredients! Hope you give them another try! Thanks again for letting me know of the issue. Have a great night.
~Jamie
Hi Jamie,
ReplyDeletePhew! Thank you for the correction. We actually still ate all of the biscuits. They were very yummy! We called them "flatbread" and felt very swanky! LOL! Keep up the great work!
Your photos are amazing..and yeah for Red Lobster's biscuits. I could make a meal out of those biscuits! Yours look just like them..a must try.
ReplyDeleteBaking powder or baking soda? On the printable, the ingredient list has powder, but the body of the recipe says soda. I tried them this weekend using baking powder, and they didn't rise at all...the taste was okay but the texture was way off. Which leads me to assume it's supposed to be baking soda but wanted to check before I try them again!
ReplyDeleteHi Joy,
ReplyDeleteSo sorry, but there are two errors in the recipe you printed off. The corrections have been made now if you would like to print it off a second time and give it another try. You need baking powder, however the original flour measurement was off. You need 1 3/4 cup instead of 1 1/3 C. Sorry for your wasted time and ingredients! Hope you try them again and they turn out well.
~Jamie
found this recipe on Pinterest. Just wanted to let you know that every time I make these people absolutely love them (as do I)!
ReplyDeleteEasy and yummy! Great to whip up for a quick side. .. I think they would also be really good with a spicy ranch dressing. :) Thanks again Jamie~! I'm sure I'll be on your blog often!
ReplyDeleteYour Chedder Chicken was AAMMMMAAAZZZIIINNNGGG! thanks :)
ReplyDeleteI just made these tonight and they turned out fantastic! :)
ReplyDeleteDo you think you can make the batter ahead of time and them just pop the cookie sheets in the oven closer to dinner time? (I am always looking to do the prep work ahead)
ReplyDeleteCant wait to make these with the crispy chicken!
Anonymous,
DeleteI haven't ever tried making the batter ahead of time. My thoughts are it might not work super well, because of the baking powder? But, I could be wrong. :) I'd love to know if you try and how things go. Good luck!
~Jamie
Hmmm I mayhave to try these and flash freeze a biscuit or 2 to see how they do .. would be great to make a batch and have them ready in the freezer to throw in the oven as my husband tends to bring some of the single soldiers home for dinner. Spaghetti or a Alfredo dish would be super yummy and a treat for them.
ReplyDeleteI'm new to this, what does the t behind the ingredients mean?
ReplyDeleteHi there,
DeleteThe small t stands for teaspoon, the upper case T stands for Tablespoon.
Good luck!
~Jamie