Red Lobster Cheddar Bay Biscuits
I've seen several recipes on this site that say they are Red Lobster clones, but I didn't see any with the exact ingredients as this one.
I've seen several recipes on this site that say they are Red Lobster clones, but I didn't see any with the exact ingredients as this one.
- Carbohydrate 29.9978379166483 g
- Cholesterol 26.458125 mg
- Fat 16.1909527777762 g
- Fiber 1.01885967706553 g
- Protein 6.29794263888092 g
- Saturated Fat 7.55346322222218 g
- Serving Size 1 1 Serving (67g)
- Sodium 656.417402777617 mg
- Sugar 28.9789782395828 g
- Trans Fat 0.971372805555336 g
- Calories 292 calories
Step-by-step
- Preheat your oven to 400 degrees.
- Combine Bisquick with cheddar cheese, milk, 2 tablespoons of butter that has been melted in the microwave, and 1/8 teaspoon garlic powder in a medium bowl. Mix until well-combined.
- Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet.
- Combine 1/4 cup butter with 1/2 teaspoon garlic powder, parsley flakes and salt. Brush this mixture over the tops of each unbaked biscuit.
- Bake for 14 to 16 minutes or until the tops of the biscuits begin to turn light brown. Serve warm.
Should the garlic butter go on before baking or after pulling the pan from the oven? Applying the seasoned butter mixture directly onto the unbaked dough prior to baking allows the fats to infuse into the crust as the starches expand at 400 degrees. Mixing pre-blended baking mixes requires a gentle hand; overworking the batter develops gluten strands that yield tough, rubbery biscuits instead of tender pockets. Folding in finely grated cheddar cheese ensures even distribution throughout the crumb without creating heavy pockets of melted grease. Portioning the dough with a standard two-ounce scoop guarantees uniform baking times across all twelve pieces, preventing small edges from burning before the centers finish cooking. These baked goods peak in texture immediately upon cooling for five minutes on a wire rack. Leftover biscuits keep in a sealed container at room temperature for up to two days and regain their crisp exterior when reheated in a 350-degree oven for four minutes.
