And if you're my sister-in-law, Victoria, you stuff them in your purse and politely ask for more?
Sorry I just totally outed you on the Internet.
I saw this recipe on Pinterest, and the claim was that these are the EXACT recipe that they use at Red Lobster.
While I have no idea if this claim is true or not - I thought these would be perfect to go with the Lobster Pot Pie I was serving for dinner with my parents.
They're actually incredibly easy too.
Start out by combining Bisquick and cold butter with a pastry blender until the butter is about the size of peas.
Yes. You read that right. Bisquick.
I have no idea what to say.
Then add shredded cheddar, milk and 1/4 tsp garlic.
Mix by hand until combined, but don't over mix. It's going to be really sticky and wet, but don't worry - that's how it's supposed to be.
On a side note. I really hope I don't get weirdos visiting this blog because of the sticky and wet comment.
Then divide the batter into 9 equal portions on a baking sheet. I would say a 1/3 measuring cup to divide the batter would be the right size.
Then bake for 15 - 17 minutes, until the tops are lightly browned.
Then make your topping.
Melt butter and stir in garlic powder and parsley flakes.
Brush onto the tops of the biscuits and let set.
These turned out AWESOME. Really, really good.
I would venture to claim that they're even BETTER than the ones you can get at Red Lobster - those ones always seem to be super-salty and a little dry.
These ones though. Ugh. YOU try not to eat them all in one sitting.
They're perfect - tender and flavourful. So delicious.
I absolutely recommend serving them warm if at all humanly possible.
Have a great day!
The Cane girl.
Red Lobster Cheddar Bay Biscuits
2 1/2 cups Bisquick baking mix
6 Tablespoons cold butter, divided
1 cup sharp cheddar cheese, grated
3/4 cup cold whole milk
3/4 teaspoon garlic powder, divided
1/4 teaspoons dried parsley flakes
1 pinch salt
- Preheat oven to 400 degrees F.
- Combine the Bisquick and 4 Tablespoons cubed cold butter with a pastry blender, until the butter is the size of peas.
- Add the cheese, milk, and 1/4 teaspoon garlic powder.
- Mix by hand until combined, but don't over mix. This can make the biscuits tough.
- Using a 1/3 cup scoop, divide the batter into 9 equal portions on a greased cookie sheet.
- Bake for 15 - 17 minutes or until the tops are golden brown.
- In a small bowl, melt the remaining 2 Tablespoons butter.
- Add the remaining 1/2 teaspoon garlic powder, the parsley flakes, and the salt.
- Spread the butter mixture over the top of the biscuits using a pastry brush.
- Serve warm.