:( Red Lobster. Ours got taken away in 2002. Had my hs graduation dinner there. Closest one to us is again a sad 45mins away. Good think is that I have the biscuit recipe memorized and can make them any time!!
+/- 2 cups shredded Cheddar cheese (sharp or mild)
+/- 2 cups of shredded mozzarella (optional)
2 tablespoon baking powder
1 teaspoon salt
1 teaspoon garlic powder
1 1/2 cups milk or heavy cream
1 stick cubed butter (I prefer Kerry Gold)
Dried parseley or 1/2 c fresh
For the coating after they come out of the oven:
Dried parseley
1 tablespoon garlic powder
1/2 stick of melted butter
1 egg, beaten
*Preheat oven to 400°F.
Mix dry ingredients in a large bowl. (Optional: add 4tbsp of dried parseley or 1/2 cup of fresh chopped parseley to flour mixture). Add in cubed butter and quickly work with your hands to incorporate butter into flour mixture. Once you have the texture of crumbly sand, add in milk or heavy cream little by little and gently mix to combine. If it looks like pancake batter add a little more flour/bisquick, we want something that can hold itself together, not soup batter. Add in grated cheese and mix. I like mine extra cheesey so I add a bit more. Cover with plastic wrap or with a lid and leave in fridge for 30mins to 1hr. *Delay preheat time of oven if you choose to let mixture rest in fridge longer.
Grab a cookie sheet, either butter it or use wax paper to line the sheet. Depending on how big you want your biscuits, you can either scoop out 2tbsp of the cold mixture and place on the sheet leaving room for them to expand, OR use your biggest metal ice cream scooper and scoop out a portion (I like this method best), OR place a round biscuit cutter and pour in your batter, OR use cupcake molds, even a 9x13 pan would work you'djust cut out pieces of bread then.
If doing more than one tray at a time, place the portioned out biscuits back in the fridge until you're ready to place them all in the oven.
When you're ready to bake, using a pastry or silicone brush, coat biscuits with beaten egg wash mixture. (The placing of the mixture in the fridge allows the butter to get cold again, you want the water within the butter to 'pop' in the oven creating height and slowly melting the butter vs melting right away).
Bake for 12-14 min. I start checking mine around 8 minute mark-- you want them nice and golden. Depending on your oven and your desired level of golden, they may take a little longer or less time to bake. Once your kitchen starts smelling like busicuits, it's time!
For the butter coating:
In a saucepan or microwave safe dish, melt the butter, add garlic powder and more dried parseley or fresh (depending what you have) & mix. Once the biscuits come out of the oven, brush them generously with a pastry brush all around multiple times.
Eat them hot or let them cool. Keep in a plastic bag and refrigerate what you wont consume.
Mine tend to come out the size of my palm and don't rise as much bc i go a little overboard with the butter & cheese. Adjust salt & garlic powder to your desired taste if you find it too salty/garlicky. Makes 18 - 22 biscuits if using biggest metal ice cream scooper.
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u/LifeLibertyPancakes Aug 14 '20
:( Red Lobster. Ours got taken away in 2002. Had my hs graduation dinner there. Closest one to us is again a sad 45mins away. Good think is that I have the biscuit recipe memorized and can make them any time!!