Monday, July 27, 2015

Red Lobster's Cheddar Biscuit Recipe + An Update


The last year and half has been filled with lots of change.  My husband and I became new parents and we also moved all the way south to Florida.   I had my son in New Jersey and then moved when he was just a month old. Now he is a bustling and rambunctious 15-month old toddler. Where did the time go.  My husband's job brought us to Florida.  It has been a wonderful experience so far, but adjusting to a new area while getting used to the challenges of being a first-time mom left no time for blogging.  Not to mention, we don't have any family members around to help, who knew this would be such a challenge without the help of family! We have made a few friends in the area that help to make things feel like home, which I am grateful for.  Having a child definitely changes the game when living away from your loved ones.  My parents live about 3 1/2 - 4 hours away from us so we try to visit once a month.  Motherhood has been such a joy.  Since moving to Florida I have become a stay-at-home-mom.  It's been really great to see my son grow and develop in ways I never thought I'd see.  He is such a fun and affectionate little guy with a great sense of humor.  Parenthood isn't quite the way it looks on T.V though, you spend most of your time being tired and cleaning the house is constant work.  And just forget about laundry.  I still wouldn't have this any other way especially because he won't stay at this age forever.  I'm enjoying it while it lasts.


I do want to apologize to you all for sort of disappearing.  The truth is I really thought I'd have time to blog, but whenever Erik would take a nap my priorities were to get some housework done, take a shower, or cook.  Blogging just didn't fit into my schedule. Now that he is older, it is more manageable especially because I have created a schedule for myself.  As a stay-at-home-mom schedules are a must otherwise our day gets turned upside down quite easily.  I can't say how often I will be able to post, but my commitment is at least a couple times a month.

This recipe has been in my queue for over a year now.  It's about time I shared it with you.  Red Lobster is an American casual dining restaurant chain with locations all over the world.  They are known for their seafood dishes and family-oriented atmosphere.  As a young girl, I remember my family and friends would eat here for special occasions.  One thing I always remembered were the cheddar biscuits the waiter would bring to the table before serving our entrees.  Today, the cheddar biscuits have become synonymous with Red Lobster's name and is iconic of their brand.  The thing about these biscuits is that they are buttery, fluffy, and cheesy all in the same bite. They are slightly crisp on the top and warm and soft on the inside.  The buttery top just brings home all the flavors.

I found a copycat recipe online but changed a few things that didn't work for me the first time I made them. The original recipe called for salt, but with all the butter and cheese in the mix, I didn't think it was necessary.  I also had to melt 4 tbsp of butter for the mixture to brush on top instead of 2 tbsp which is what the original recipe called for. I added a dash of cayenne pepper to kick things up.  I also think other types of cheese and herbs would work well in here, the dough is quite versatile.
The base of the dough mixture is a biscuit mix.  I used Bisquick all-purpose baking mix for this recipe, but you can use any biscuit mix you have on hand or you can make your own.  Divas Can Cook has a great recipe to make your own biscuits from scratch with lots of good tips.


Start by cutting the butter into the biscuit mix, Cut until pea sizes form. Add 1 heaping cup of cheddar cheese and toss together.

Add whole milk and gently stir until a wet mixture forms. Do not over mix.

Drop by spoonful, about the size of a lime. Bake in center rack of oven for 15-17 minutes or until tops are golden brown.

Melt butter, add cayenne pepper, garlic powder (not pictured), and dried parsley flakes. Reserve for after baking.

Brush butter mixture on top as soon as biscuits come out of oven.




Red Lobster's Cheddar Biscuits


Ingredients:
  • 2 1/2 cups Bisquick mix or any other biscuit mix (or make your own)
  • 3/4 cup cold whole milk (cold so it won't melt the butter)
  • 4 tbsp cold butter (1/2 stick)
  • 1/4 tsp granulated garlic powder
  • 1 heaping cup sharp cheddar cheese 
Brush on top
  • 4 tbsp salted butter, melted 
  • 1/4 tsp granulated garlic powder 
  • dash cayenne pepper
  • 1/4 tsp dried parsley flakes

Directions
  1. Pre-heat oven to 400 degrees
  2. Combine Bisquick with cold butter in a bowl using a pastry cutter or fork.  There should be small chunks of butter in there that are about the size of peas.  Add cheddar cheese, milk, and 1/4 tsp garlic powder. Mix until combined, but don't over mix. 
  3. Drop by spoonful, about the size of a lime. Bake for 15-17 minutes or until tops are golden brown.
  4. Melt 4 tablespoons salted butter. Stir in garlic powder, cayenne pepper and dried parsley flakes.  Brush garlic butter over the tops.  Use up all the butter. Makes about one dozen biscuits. Best served when hot.

6 comments:

  1. Welcome back, and congratulations on the special title of becoming a parent! I've been refreshing my blog feed every so often to see if a new post has been made, and now I know why! Glad you guys are all doing well and that you're enjoying the little one!

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  2. looks simple and delicious. keep putting new recipes on since they are great

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  3. look simple and delicious. keep putting new recipes on.

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  4. I'm so so glad you're back! My entire family is Guyanese but unfortunately my mom doesn't like to cook and has never baked so aside from the teachings of my aunts, you are my ultimate guide to Guyanese cooking (among other cuisines). Do you take requests?

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  5. Hi
    I was born in Guyana and moved here in
    1979. always wanted to make pholourie and didn't know how. My sister told me
    about your website. Everything looks good and instructions easy to follow . Thanks

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  6. I miss your recipes. Welcome to Florida.

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