Comments on: garlic cheddar biscuits (a la Red Lobster)

By: Brittany

Brittany — Mon, 23 Jan 2012 02:29:13 +0000

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!

By: Shelley

Shelley — Tue, 17 Jan 2012 15:06:43 +0000

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!

By: Jill

Jill — Tue, 17 Jan 2012 00:28:23 +0000

Cook and drain some loose sausage and add it in to make it more filling, too!

By: Loette Donaldson

Loette Donaldson — Fri, 13 Jan 2012 20:04:55 +0000

This is my favorite biscuit. I was at the Red Lobster yesterday and I ate 3 of them,mmmmmgood.

By: Jessica Perry

Jessica Perry — Fri, 06 Jan 2012 03:04:08 +0000

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.

By: Gianna

Gianna — Wed, 21 Dec 2011 00:24:36 +0000

These are such a hit! I love them :)) thank you!!

By: Mellissa (sevimel)

Mellissa (sevimel) — Mon, 19 Dec 2011 22:47:26 +0000

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…..

By: Deb

Deb — Sun, 18 Dec 2011 20:35:45 +0000

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.

By: Jamie

Jamie — Tue, 25 Oct 2011 13:44:39 +0000

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!

By: Trish

Trish — Thu, 13 Oct 2011 23:24:10 +0000

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!