Try this Red Lobster Biscuits Copycat Recipe
- Carbohydrate 439.804869999897 g
- Cholesterol 336.426250026162 mg
- Fat 121.868109176527 g
- Fiber 15.3684335917778 g
- Protein 98.2171808333889 g
- Saturated Fat 74.6609348395837 g
- Serving Size 1 1 recipe (964g)
- Sodium 1252.33866673579 mg
- Sugar 424.436436408119 g
- Trans Fat 9.10759233402295 g
- Calories 3282 calories
Step-by-step
- Preheat oven to 400.
- Combine Bisquick and cold butter. Leave larger pieces. There should be small chunks of butter pea sized.
- Add cheddar, milk and ¼ tsp garlic powder.
- Mix by hand until combined, but don't over mix.
- Drop 9 equal portions onto greased cookie sheet.
- Bake for 15-17 minutes or until tops are lightly browned.
- Melt 2 tbsp butter in a bowl.
- Stir in garlic powder and parsley flakes.
- Spread garlic butter on top of biscuits.
Avoiding Common Technical Pitfalls
Overworking the dough ranks as the single most frequent error home cooks make with this style of biscuit. Once the milk and cheese join the dry mixture, stir only until the ingredients just adhere to one another. Developing the gluten through excessive mixing yields a dense, tough texture instead of a tender crumb. Drop nine equal portions onto the greased cookie sheet with a spoon rather than rolling and cutting the dough. Bake the biscuits at 400 degrees Fahrenheit for 15 to 17 minutes until the tops develop a light golden brown color.
Adapting for Dietary Needs
Modifying this formula for specific nutritional requirements is straightforward with standard pantry substitutions. Plant-based milk options and vegan butter sticks replace the dairy components without fundamentally altering the mixing technique. Sharp cheddar can be swapped for dairy-free cheese shreds that melt smoothly under high heat. Brushing the garlic butter mixture across the hot surfaces immediately after baking ensures proper absorption before the exterior cools completely.
