Red Lobster Biscuits?


Every month, Food Network magazine does a feature on recreating a restaurant menu item that they cannot get the recipe for. I usually don’t pay much attention, until one time, it was Red Lobster’s cheddar bay biscuits. These are traditionally one of Travis’s favorite things ever, so I thought I’d give it a shot.

They actually came out amazingly, which is sort of miraculous since I’m not generally good at breads and such (other than cornbread I suppose). The only thing I would change if I made them again would be to add a little bit of salt to the garlic butter mixture. I really didn’t think that cooking a smashed clove of garlic in some butter for 60 seconds would do anything, but I was shocked. I should do that more often and brush it on rolls or something. Amazing.

I was also really surprised at how easy they were. This recipe taught me a nifty trick that I’ve used a few times now – use a food processor to cut in the butter! It’s so much easier, I can’t believe I ever tried to cut butter into flour in other ways. It also keeps the butter cold, because you aren’t touching it, which is important in biscuits. So, here you go.

Almost Famous Cheddar Biscuits

Ingredients:
1 3/4 cups all-Purpose flour
1 Tablespoon plus 2 teaspoons baking powder
2 1/2 Teaspoon Sugar
1/4 Teaspoon Salt
3 Tablespoon vegetable shortening at room temperature
4 Tablespoon cold unsalted butter, cut into 1/2 inch pieces
6 Ounce grated yellow cheddar cheese (about 1 1/4 cups)
3/4 Cup whole milk
FOR GARLIC BUTTER
3 Tablespoon unsalted butter
1 Clove garlic, smashed
1 Teaspoon fresh chopped parsley

Instructions: Position a rack in the upper third of the oven and preheat to 425. Lightly mist a large baking sheet with cooking spray.

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, until the butter is in pea-size 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.

Drop the dough onto the baking sheet in scant 1/4 cup portions, 2 inches apart, and bake until golden, 15 or 20 minutes.

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 parsley. Brush the biscuits with garlic butter and serve warm.

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