Friday, February 19, 2010

Red Lobster's Garlic Cheddar Biscuit Recipe

Have you ever had the garlic cheddar biscuits at Red Lobster? If you haven't you're missing out, they are absolutely delicious and totally worth every calorie! I make these often, and my family goes nuts over them! This recipe makes a lot, so I usually half it. These biscuits also freeze well. I just put them in a Ziploc freezer bag and pull out a couple at a time, defrost in the microwave and they are ready to eat!

Red Lobster's Garlic Cheddar Biscuits
original recipe found here
2 1/2 cups Bisquick (I use the heart healthy kind because it is healthier)
3/4 cup whole milk
4 TBSP butter
1/4 tsp garlic powder
1 heaping cup cheddar cheese

2 TBSP butter, melted
1/4 tsp dried parsley flakes
1/2 tsp garlic powder
Pinch of salt

Combine Bisquick and cold butter with pastry cutter or two knives. There should be small chunks of butter in the mix. Add remaining ingredients and mix until just combined, be sure not to over mix. Drop spoonfuls onto cookie sheet (a silpat is great for this!) and bake at 450 for 15-17 minutes until slightly browned and cooked through. My oven usually cooks these in about 10 minutes, so make sure to check yours throughout cooking. While these are baking, mix the ingredients for the topping together, and then brush on the tops of cooked biscuits. Delicious!


amy m. said...

I'm SO HAPPY you posted this recipe!!!!!!!!!! I daydream about these biscuits but haven't been to Red Lobster since high school!!! One question: how do you combine ingredients with 2 knives (I'm assuming there's a specific technique)? I don't have a pastry cutter and am not even sure what that looks like.

Amy M.

amber@This Mommy Cooks said...

Just put one knife in each hand, and cut back and forth from one side of the bowl to the other at the same time, kind of like criss crossing I guess. I bought a pastry cutter a couple of years ago when I first made this recipe! I use it every couple of weeks. It wasn't expensive, I may have gotten it at Walmart. Basically you want to cut the butter into the dry ingredients.