garlic cheddar biscuits (a la Red Lobster)
January 10th, 2010
Once upon a time, there were two friends who moved in together as roommates just after college. One was continuing on with a master’s degree in therapy. One was beginning a new job at a church (the size of a small town) leading a vocal ministry.
Exciting times. Fun times. But often, overwhelming, frustrating, and stressssssful times.
So when the going got rough, or when it was time for a celebration (or…just when the craving hit :-)), these two friends hopped in the car and drove across town to “The Lobster” for the best of all indulgences…
Cheddar Bay Biscuits.
If you have ever tried these heavenly little delights, you understand why they always brought a smile to the two friends’ faces. And why they always asked for seconds. And why they were worth every calorie. :)
So even though these two friends now live hours apart, the memories of great times at “The Lobster” forever live on. And thankfully, the recipe for the biscuits do as well.
The end.
Garlic Cheddar Biscuits
(Adapted from Joyful Abode)
Ingredients:
- 2 cups buttermilk biscuit mix (such as Bisquick or Jiffy)
- 1 cup grated cheddar cheese
- 1/2 tsp. garlic powder
- 2/3 cup milk
- 2 Tbsp. butter, melted
- 2 tsp. dried oregano
- 1/4 tsp. garlic salt
Method:
Preheat oven to 400 degrees. Prepare a baking sheet with cooking spray.
In a large bowl, mix together biscuit mix, cheese and garlic powder. Add in milk, and stir until well mixed. (Heads up – the dough will get very sticky!)
With a spoon or with your fingers, shape the dough into biscuit-sized clumps, and drop onto the baking sheet. (Note that the dough will pretty much hold its shape when baked, so feel free to pat down random peaks in the dough if you’d like them to look more uniform!)
Bake for 10-13 minutes, or until biscuits begin to brown slightly around the edges.
While the biscuits bake, prepare the warm butter mixture by mixing together the melted butter, oregano and garlic salt in a small bowl. As soon as the biscuits are removed from the oven, brush the biscuits (while they are still on the baking sheet) with the mixture until they are well-coated.
Serve warm.
(*This recipe usually makes about 15 biscuits for me.*)
Ali’s Tip:
If you’d like to actually see more of the grated cheddar in the finished biscuits, opt for the more thickly grated cheddar (rather than the super-fine stuff!). Both of course taste exactly the same, but I love seeing the little whisps of cheddar when enjoying these guys. :)
Love these biscuits!!!
I love this post! When I was in college, my best friend and I made our stress-related pilgrimages to Pizzeria Uno’s, where we would split a brownie sundae and commiserate about school/work.
Food is basically the world’s most patient shoulder to lean on. Mmm, cheddar biscuits…
Mmmm… I want some right now!
Ali–
Please post a recipe for Eggplant Parmesan
I love it and need a good recipe
I am Monicas mom
Sure wish I knew how many biscuits this makes :(
Hey Phil!
This recipe usually makes about 15 biscuits for me. :) Enjoy!!
~Alison
Some thoughts…
I worked for Red Lobster for 8 years, the trick is not to use milk, but to use ice cold water instead.
Also, forfeit the garlic powder in the mix and use a butter/garlic/white wine sauce on top when they come out of the oven.
The butter garlic wine sauce we used was a pre-made mix, but basically it was liquid butter, garlic powder + salt to taste and white wine for some zing. This sauce is also the same sauce we used for scampi.
I know people LOVE LOVE LOVE these biscuits. I don’t know that I’ve thought about them once since I quit many years ago! LOL!
Tanya
If anyone has a recipe for these that doesn’t involve Bisquick, would you please send it to me at
skypalace42(at)yahoo(dot)com? I loove the cheddar biskits, but leaned a little too heavily on Bisquick during my early cooking days, and now can’t stand the taste. Thanks!
You are my new hero! All the Red Lobsters in MA are gone, and I miss this bread so much!
I plan to make 2011 healthier by eating the right amounts of food and finding ways to enjoy exercise
I made these to go with dinner last night and we ate the whole batch in one sitting. Delicious recipe. Really does taste just like Red Lobster!
I couldn’t find bisquick buttermilk biscuit mix, so I got the originial bisquick pancake and baking mix. I’m guessing it’s not the same thing though? I haven’t made these yet, and I’d like to make sure I got the right thing first.
Hi Anna!
Any Bisquick mix should work just fine for this recipe. Enjoy!! Those biscuits are my FAVORITES!!! :-)
~A
I LOVE THESE! im so happy i found this web sight!
I love making these biscuits for my family and I! They go very quickly and they are unbelievably simple to make! Thanks for sharing this recipe!
This recipe is great! The biscuits smelled awesome when they were baking. I found that I needed a little more of the butter glaze at the end, though.
Thanks for sharing!
These look divine! I am making them tonight! Thanks for sharing your recipe!
Cheers!
Christi
christischirps.blogspot.com
I made these tonight and they were delish, but a bit dry. Any ideas what I should do to make them a little more moist? I’m thinking I will use your suggestion of thicker shredded cheese, and maybe add more of it. There will be a next time for sure, these were so easy to make!!
Ahhh….I have been looking for a recipe for these…I LOVE the Red Lobster Biscuits.
I can’t wait to make them.
Oregano? I’ve seen this recipe elsewhere and it it called for parsley. I guess I need to try it with oregano but it feels like that would be a bit overwhelming.
Just made these tonight and they were SO super easy and delicious. I think I cooked mine a smidge too long and they dried out a tad, but no biggie. They were still great. I’m not sure we’re going to be able to make it the entire night without eating all of them!
I wouldn’t stir too much once you add the wet ingredients. I also grate my own chunk of cheddar as it makes for a more moist end product. Store bought grated comes with caking agents to keep it from turning into a single chunk again! I also skip the garlic IN the dough and just add extra butter and garlic powder on top. I use parsley instead of oregano. And I use salt instead of garlic salt. But only because I ran out of garlic salt, ha ha. I find doubling the butter part and getting it on right away out of the oven helps to moisten the bread and keep it that way no matter how many more minutes until supper is ready. I love to make these with a healthy low fat soup, so that I have NO guilt eating them!
This is also good: use the Bisquik cheese-garlic biscuit mix, but use fat-free milk (ice cold) instead of water, and add a little more garlic powder to the mix. Drop by spoon onto greased cookie sheet, top with garlic salt and grated parmesan cheese. Bake as directed, then spray (or brush) with butter when done.
This is bad. This is VERY bad! I LOVE these biscuits! Having the ability to make them at home is not something I’m prepared to cope with. I might eat them every day. Every. Single. Day. And that would be very very bad…..
These are such a hit! I love them :)) thank you!!
Hello There,
I first went to red lobster last year on my honeymoon to Hawaii. My husband and I loved the biscuits so much we went to there for two nights of our week long vacation. It was within walking distance of our hotel. Good thing because we would eat until we couldn’t eat anymore, and the walk back to the room was much needed. Thanks for putting up this recipe we are so excited to try these tonight.
This is my favorite biscuit. I was at the Red Lobster yesterday and I ate 3 of them,mmmmmgood.
Cook and drain some loose sausage and add it in to make it more filling, too!
DELICIOUS!! I made these last night to go with spaghetti and everyone gobbled them up! (pleasing everyone doesn’t happen often at our house!), they tasted just like Red Lobster! This will be a regular thing!
Made these tonight for the first time and my fiance and I LOVED them! I will be making these as my go-to biscuits from now on!