My version of Red Lobster biscuits
Who doesn’t love chowing down on Red Lobster biscuits? Of course, the Red Lobster biscuit recipe is a closely guarded secret! You can find a lot of copycat recipes for the Red Lobster biscuits, and I think I’ve tried them all. All of them were pretty good, but they weren’t nearly as good as the Red Lobster biscuit recipe. In frustration, I began conducting my own recipe for the beloved Red Lobster biscuits, and I think I’ve come pretty darn close! In fact, I might like my cheddar-garlic biscuits even better because I use a secret ingredient common in Southern food: buttermilk. Something else that the copycat recipes leave out is baking soda. I’ve found that just a pinch of baking soda improves the texture of these biscuits.
Give my biscuits a try! They’re great with breakfast, steaks, stews, soups, fried chicken, and just about everything else. And just as you’ve discovered at the famous seafood chain, the biscuits are also good with your favorite fish recipes.
Holle’s Cheddar-Garlic Biscuits recipe
What you’ll need:
- 2 ½ cups Bisquick baking mix
- ½ teaspoon Lowry’s garlic salt (with parsley flakes)
- ¼ teaspoon baking soda
- 1 teaspoon sugar
- ½ stick real butter
- ½ cup cold milk
- ¼ cup buttermilk
- 1 cup grated cheddar cheese
Directions: Preheat oven to 400 degrees and grease a baking pan with shortening.
In a large bowl, mix together the Bisquick, the garlic salt, the baking soda, and the sugar.
Slice ½ stick cold butter and add to the dry ingredients. Using a pastry cutter, cut the butter into the flour mixture until it’s evenly distributed and resembles small peas.
Gradually add the milk and buttermilk until a dough forms. Add cheese and mix, but be careful not to overwork the dough. Handle it as little as you can.
Butter your hands and pull off a golfball-size piece of dough and form it into a ball. Place all the “balls” on the pan, about ½-inch apart. Once the pan is full, press down on the biscuits with your fingers. Biscuits should be about ½-1/3 inch thick.
Bake until brown – about 15-16 minutes.
Melt 2 tablespoons butter and brush on biscuit tops when they come out of the oven. Sprinkle with garlic powder and parsley or with Lowry’s garlic salt.