Red Lobster Cheddar Bay Biscuits
I have never been to Red Lobster. I dont know why. I like seafood, and have heard they are decent. My parents never took me, and now, my husband wont eat seafood, so I dont see myself there in the near future. However, they have these cheddar bay biscuits that are to die for. The only reason I know about them is because people from my work would go there just to pick up a bunch of biscuits for the office. It is the equivalent of bringing doughnuts or bagels for everyone, but instead we got these. They are so, so good So buttery, flaky and cheesy deliciousness. If you have never had them, you must make this recipe. If you have had them, I am sure you will be making these tonight. Especially because it is really easy.
I have never been to Red Lobster. I dont know why. I like seafood, and have heard they are decent. My parents never took me, and now, my husband wont eat seafood, so I dont see myself there in the near future. However, they have these cheddar bay biscuits that are to die for. The only reason I know about them is because people from my work would go there just to pick up a bunch of biscuits for the office. It is the equivalent of bringing doughnuts or bagels for everyone, but instead we got these. They are so, so good So buttery, flaky and cheesy deliciousness. If you have never had them, you must make this recipe. If you have had them, I am sure you will be making these tonight. Especially because it is really easy.
- Carbohydrate 30.5322306256858 g
- Cholesterol 31.4857812640485 mg
- Fat 17.8464503170628 g
- Fiber 1.00745828801759 g
- Protein 7.07458844023483 g
- Saturated Fat 8.61265533623531 g
- Serving Size 1 1 Serving (81g)
- Sodium 691.073500071465 mg
- Sugar 29.5247723376682 g
- Trans Fat 1.06340606275566 g
- Calories 312 calories
Step-by-step
- Preheat your oven to 400(F) degrees. Lightly grease or line one cookie sheet with parchment; set aside.
- Combine Bisquick with cold butter in a medium bowl using a pastry cutter (I just used 2 forks). Don't worry about mixing too thoroughly; there will be small chunks of butter in the mix about the size of peas. Add cheddar cheese, milk, and garlic powder. Mix by hand until combined, but don't over mix.
- Drop 1/4 cup portions of the dough onto the lightly greased or parchment lined cookie sheet. Bake for 13-15 minutes in preheated oven until the tops of the biscuits begin to turn light brown.
- While the biscuits are baking, melt butter is a small bowl in the microwave. Stir in garlic powder and dried parsley flakes. Use a brush to spread the garlic butter over the tops of all the biscuits. Sprinkle a little kosher salt on the freshly coated biscuits. Makes one dozen.
Cutting the Fat
Keeping the cold butter solid is paramount. Work four tablespoons of chilled fat into the Bisquick using a pastry cutter until pea-sized lumps remain. Melting that butter before baking creates steam pockets, which yield the desired flaky interior structure.Mixing Technique
Stirring gently prevents gluten overdevelopment. Combine the milk and cheese just until moistened, leaving a shaggy mass rather than a smooth bread dough. Portion precise quarter-cup mounds onto parchment paper to ensure even heat distribution during the thirteen to fifteen minute baking window at 400 degrees Fahrenheit.Fresh Versus Dried Elements
Dried parsley flakes offer convenience for the garlic wash, though fresh minced herbs provide a sharper botanical punch if substituted at a one-to-one ratio. Brushing the topping over the hot pastries immediately after extraction allows the fat to absorb properly.
