Where Vintage Never Gets Old...
Red Lobster Cheddar Bay Biscuits
I've been trying for years to duplicate these biscuits, but they never tasted quite the same, until I found this recipe in "Top Secret Restaurant Recipes 2". I made them a few weeks ago and they were great.
Author says the secret is cold butter, and it did make a difference.
2 1/2 cups Bisquick
4 tablespoons cold butter (1/2 stick)
1 heaping cup grated cheddar cheese
3/4 cup cold milk
1/4 tsp garlic powder
To brush on top:
2 tablespoons butter, melted
1/2 tsp garlic powder
1/4 tsp dried parsley flakes
pinch salt
Preheat oven to 400 degrees.
Combine Bisquick with cold butter in medium bowl using pastry cutter or large fork. You don't want to mix too thorougly - there should be small chunks of butter in there about the size of peas. Add cheddar cheese, milk, 1/4 tsp garlic powder.Mix by hand until combined but do not over mix.
Drop approximately 1/4 cup portions of the dough onto ungreased cookie sheet using an ice cream scoop. Bake for 15-17 minutes or until the top of the biscuits begin to turn light brown.
When you take the biscuits out of the oven, melt 2 tablespoons butter in small bowl in microwave. Stir in 1/2 tsp garlic powder and the dried parsley flakes. Use a brush to spread over the tops of all biscuits.
1 dozen biscuits (I don't remember if we got that many, though, but it was close).
Author says the secret is cold butter, and it did make a difference.
2 1/2 cups Bisquick
4 tablespoons cold butter (1/2 stick)
1 heaping cup grated cheddar cheese
3/4 cup cold milk
1/4 tsp garlic powder
To brush on top:
2 tablespoons butter, melted
1/2 tsp garlic powder
1/4 tsp dried parsley flakes
pinch salt
Preheat oven to 400 degrees.
Combine Bisquick with cold butter in medium bowl using pastry cutter or large fork. You don't want to mix too thorougly - there should be small chunks of butter in there about the size of peas. Add cheddar cheese, milk, 1/4 tsp garlic powder.Mix by hand until combined but do not over mix.
Drop approximately 1/4 cup portions of the dough onto ungreased cookie sheet using an ice cream scoop. Bake for 15-17 minutes or until the top of the biscuits begin to turn light brown.
When you take the biscuits out of the oven, melt 2 tablespoons butter in small bowl in microwave. Stir in 1/2 tsp garlic powder and the dried parsley flakes. Use a brush to spread over the tops of all biscuits.
1 dozen biscuits (I don't remember if we got that many, though, but it was close).
Replies to This Discussion
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Permalink Reply by Zoostew on -
Excellent, I will try these soon. I like you have tried many different recipes and something just seemed to be missing. The cold butter makes a lot of sense....thanks.
Ludi -
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Permalink Reply by ElsiesAttic-Admin on -
Actually I was told by someone years ago that there is a secret ingredient in their biscuits.... they add a little seafood/ fish bouillon powder to the mix.
The dry bouillon is also a base for their sauces too. I actually didn't want to buy an entire jar of fish bouillon so I bought one of those Ramen Noodle soup mixes.... the shrimp flavored one... and used half the seasoning packet. They tasted EXACTLY like Red Lobsters!!! -
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