Home Recipes Cooking Style Baking
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
Home Recipes Cooking Style Baking
Reviews
Not so much a rating as a more accurate method
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.