If you’ve been to Red Lobster, you know that their cheddar biscuits are a-m-a-z-i-n-g. I don’t even like Red Lobster’s food – but I will go there for the biscuits. Food Network Magazine featured a copy-cat recipe for these delicious biscuits and let me tell you, they are equally as good as the restaurant version! And so easy to make!
Recipe source: Food Network Magazine
1-3/4 cups all-purpose flour
1 Tablespoon + 2 teaspoons baking powder
2-1/2 teaspoons sugar
1/4 teaspoon salt
3 Tablespoons vegetable shortening, at room temperature
4 Tablespoons cold unsalted butter, cut into 1/2″ cubes
6 oz grated cheddar cheese (about 1-1/4 cups)
3/4 cup whole milk
3 Tablespoons unsalted butter
1 clove garlic, smashed
1 teaspoon chopped fresh parsley
1. Position a rack in the upper third of the oven and preheat to 425F. Line a baking sheet with parchment paper or coat the sheet with cooking spray.
2. Make the biscuits: Pulse the flour, baking powder, sugar, and salt in a food processor. Add the shortening and pulse until combined. Add the butter; pulse 4 or 5 times, or until the butter is in pea-sized pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough. Turn out onto a clean surface and gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough.
3. Drop the dough onto the baking sheet in scant 1/4 cup portions, 2 inches apart; bake until golden – 15-20 minutes.
4. Meanwhile, make the garlic butter: melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minute. Remove from the heat and stir in the parsley. Brush the biscuits with the garlic butter and serve warm. (if you don’t have a pastry brush, you can pour spoonfuls of the butter mixture onto the biscuits — I would also recommend making a double batch of the garlic butter to ensure that all of the biscuits get a good coating)