Friday, March 11, 2011

Red Lobster Cheese Biscuits

If you haven't noticed, it's been a big week in the kitchen here at Trailbraising.  This is what happens to me after two weeks of tests and midterms - I go on a mad cooking spree and end up with a back log of 4 or 5 (new) recipes I want to share. And don't even get me started on the backlog of the many many old recipes I'm always remembering I should post about here.

This recipe comes to us from Red Lobster in a Mark Stephenson adaptation, you may know him better as my oftentimes cheese grater on this blog. I've only been to Red Lobster once in my life because for my early years I, of course, thought seafood was gross and lobster particularly insect-like, and once I began liking seafood later on, my interests in food were far beyond Red Lobster (as I snubbed my teenage nose). So my first and only trip was at age 19 in Athens, Ga., and I don't remember anything but the biscuits. I think we ate 3 baskets full. 

This adaptation on a classic restaurant treat is I think better than even the original. They are light, flaky and fresh. And the rosemary and sharp white cheddar add a unique flavor.

Red Lobster Cheddar Biscuits - An Improved Classic

2 ½ cups Bisquick
¾ cup cold whole milk
4 Tbsp. cold butter (½ stick)
¼ tsp. garlic powder
1 heaping cup grated white sharp cheddar cheese

2 Tbsp. butter, melted
¼ tsp. dried rosemary
½ tsp. garlic powder
pinch of salt


1. Preheat oven to 400 F.
2. Cut half a stick of cold butter into the Bisquick using two knives. Only continue until the mixture contains about pea-sized chunks of butter. Add cheese, milk and ¼ teaspoon garlic powder. Mix by hand until combined, but take care not to over mix.
3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet.
4. Bake for 15 - 17 minutes or until the tops of the biscuits begin to turn light brown. They will feel soft, so test the center of one with a knife and take out when it comes out clean.
5. Melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried rosemary. Brush the mixture on the tops of all the biscuits. Don't skimp! Use it all.

If anyone has a great flaky biscuit recipe that doesn't use Bisquick, please share it! Usually when I make biscuits from scratch they end up good but on the thick side. I'd love to find a good standby that doesn't require me to buy Bisquick in a crunch. For now, though, I'll stick with this cheddar delight.


  1. Ideally, what you want to look for with biscuits is a soft winter wheat (I use White Lilly, but any will do). This prevents the dough from forming too much gluten, and results in a lighter biscuit. Consequently, gluten is why you suggest not to over beat the mixture, as it mixing it too much will also create gluten (a desirable quality in other types of breads, but not in this case). The thickness is relative to how thin you pat/spread your biscuits out, and also the leavening ratio you have in your flour. Hope that my tips have helped.

  2. I love those biscuits! Thank you for this!