Cheese and Garlic Red Lobster Biscuits
Three nights a week, Trevor has night classes. This means that three nights a week, I do supper for just myself. Most of the time, I get my cheese fix and make myself pizza or lasagna, but tonight I had to make one of my favourite restaurant knock-offs – cheese and garlic “Red Lobster” biscuits.
As a kid, going to Red Lobster was always a treat. My family is really big on seafood and I’m always shocked when I meet someone who doesn’t like fish or shrimp. (FYI: we usually eat fish or shrimp at least 2x a week). The highlight for me was always the basket of biscuits you get before your meal. Since we can’t always afford to eat at Red Lobster when my craving hits, I tend to make my own.
Most of the recipes I’ve read online call for Bisquick, which works and is wonderful if you’re in a rush. However, I find nothing more relaxing at the end of a work day than rolling up my sleeves and dipping a measuring cup into my bag of flour and making something from scratch.
EDIT: I just realized that I forgot to add the vegetable oil when I made these last night. Sigh…that’s what I get for trying to bake and take photos at the same time. I don’t think it changed much, the biscuits were still fluffy and tasty. Maybe I saved a few calories?!?
Cheese and Garlic "Red Lobster" Biscuits
Ingredients:
- 2 cups all-purpose flour
- 3 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/3 cup butter/margarine, cold, cut into chunks
- 2 tbsp vegetable oil
- 1 cup grated cheddar cheese
- 1/2 – 2/3 cups milk
- 3 tbsp butter/margarine
- 1/2 tsp garlic powder
- 1/2 tsp dried parsley flakes
Directions:
- Preheat your oven to 400*F and combine flour, baking powder, salt and garlic powder in a large bowl.
- Cut in butter/margarine with a pastry cutter until coarse. Add oil, cheese and enough milk until the dough is moist enough to hold it’s shape.
- Drop by the spoonful on ungreased cookie sheet and bake for 15 minutes until the tops are brown.
- Melt remaining butter/margarine with garlic powder and parsley. Using a pastry brush or spoon, spread mixture on hot just-out-of-the-oven biscuits.