Makeover Cheddar Biscuits
Here's our crack at the never-ending biscuits from Red Lobster. Made from scratch with lighter ingredients, they're just as cheesy and buttery as the original. —Taste of Home Test Kitchen
Ingredients
- 1 cup all-purpose flour
- 1 cup cake flour
- 1-1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder, divided
- 1/4 teaspoon baking soda
- 4 tablespoons cold butter, divided
- 1/3 cup finely shredded cheddar cheese
- 1 cup buttermilk
- 1/2 teaspoon dried parsley flakes
Reviews
I want to make these ahead for thanksgiving. Can I freeze them?
These were very tasty, but the texture just wasn't quite as light as I wanted. I think I'll use all cake flour next time to lighten them up even more.
The biscuits were good and light. I doubled the recipe because of the number of people here and I have a couple that love their carbs. I was a little off in the size given I got 25 instead of 30. I did not have buttermilk so I used 1-3/4C milk and 1/4C vinegar (keep in mind I was doubling the recipe). I was so happy to use cake flour. It seems I buy it for a recipe and then I don't use it again and toss it long after it expires. I've never had cheddar biscuits, so I don't know how they are in comparison. These are nice and quick, especially since I had chicken chili in the crockpot.
The taste and texture were very good, although I only got 12 biscuits from the recipe. For the record, the biscuits are still tasty if you forget to add the cheese.
I worked for Red Lobster and you do not need to re invent the wheel!The following is their ACTUAL recipe! I was in shock when I saw the industrial size box of Bisquick and the Kraft shredded cheddar:Bisquick drop biscuits follow the recipe on the box, add a fourth of the amount of Bisquick you used in Kraft shredded sharp cheddar cheese.Example 1 cup Bisquick 1/4 cup cheese. 4 cups Bisquick 1 cup cheese etc.bake according to box directions then brush with garlic butter that has a little parsley flakes added to it as soon as they are out of the oven.
I don't know if I did something wrong, or what, but thought I followed the directions exactly. I made this for Thanksgiving dinner with friends and relatives (my daughter-in-law loves the Red Lobster biscuits), and they were like hockey pucks! Very hard and dry, and they didn't taste at all like the light and fluffy Red Lobster biscuits. I wished I had bought the mix instead. Maybe they would have turned out better. Anyway, no one liked them and I ended up throwing all of them away. I won't bother making again.
Much, much more "authentic" than the copycat biscuits made with a boxed baking mix. I added Italian seasoning to the parsley. Very good!
Wow, these were fantastic! Unfortunately, that means no leftovers!The changes I made: I didn't have cake flour, so I used 2 cups minus 2 tablespoons of plain flour; my buttermilk was 2% milk with a tablespoon of vinegar in it. And I grated the 3 tablespoons of butter into the flour mixture.Yum!
I made these for several family get togethers, everyone loved them.
Very good.