Red Lobster Cheddar Cheese Biscuits

Uncover the secrets of restaurant-style biscuits. Make these fluffy, cheesy, garlic biscuits whenever you crave for that buttery taste. Eat one, eat two, or three, don’t stop there. How delightful to have warm, homemade biscuits coming right from your own oven. You can add dried parsley leaves or do without. They taste good either way.

Red Lobster Cheddar Cheese Biscuits


Red Lobster Cheddar Cheese Biscuits

  • Servings: 5 to 6 | Recipe by Leslie at Soups Ahoy
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Red Lobster Cheddar Cheese Biscuits

2 1/2 cups (leveled) Bisquick baking mix (heart smart)
1/2 teaspoon garlic powder, 1/2 teaspoon regular sugar, not more
4 tablespoons cold butter, small dices, freeze for 15 minutes
1 cup sharp cheddar cheese, finely shredded, cold
1 cup plus 1-2 tablespoons regular whole milk, cold

Brush on top
2 or 3 tablespoons butter, melted in microwave
1/8 teaspoon garlic powder, use more if you like
1/4 teaspoon dried parsley flakes, optional

Make Biscuits
1) Preheat oven to 400 degrees F.  Bake: 12 to 13 minutes on nonstick dark pan.
2) Combine Bisquick mix, garlic powder, sugar, butter and cheese, coarsely mixed.
3) Then add cold milk, 1/3 at a time. Mix until just combined, don’t over mix.
4) Let batter rest for 5 minutes, drop 12 equal portions onto greased cookie sheet.
5) Bake for 12-14 minutes until tops are golden brown. Over cooking makes it dry.
6) Add garlic powder and parsley in the still warm, melted butter, stir well.
7) Use a pastry brush to spread garlic butter over tops of golden biscuits.
8) Enjoy 12 dropped biscuits. They are fluffy, soft and tasty, great snacks.
9) Use garlic powder and cheddar cheese as much as you like. Serve with chili.

Tips:  Biscuit batter should not be too sticky, thick or heavy. Use more milk than the recipe called for if you need it. You should be able to handle the batter fairly easy, but not too thin. Don’t use any salt or garlic salt. The cheese has plenty of salt already.


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