This is not the first time I’ve worked with a copy-cat recipe for Red Lobster’s famous biscuits. Having had only two Red Lobster experiences, with about 11 years in between, I never had much of an impression one way or another about their biscuits. But I’m up for trying almost anything that the general public raves about (um, except meat slathered in gravy, green bean casserole or most potluck foods. Okay).
My first attempt at a copy-cat recipe came from allrecipes.com and left us both less than impressed. So unimpressed that I didn’t try again for about three years. This new recipe from Food Network was far more successful than the first. In the end, both Nate and I agreed that these biscuits are, in fact, a bit better than the originals. They are far less greasy feeling and tasting. They had a few complaints about being “not as garlicky as the original” but we found them to have just enough garlic flavor.
Probably my favorite part about these biscuits was that you can drop, splat them onto the pan in any fashion and throw your rolling pin out the window while you’re at it (which I just might do since my sister just bought me a super, duper beautiful rolling pin to replace my old, leaky one.)
Almost-Famous Cheddar Biscuits
Originally from foodnetwork.com
Serving size: 12-14 biscuits
For the biscuits:
1 3/4 cups all-purpose flour
1 tablespoon plus 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-inch pieces
6 ounces grated yellow cheddar cheese (about 1 1/4 cups)
3/4 cup whole milk
For the garlic butter:
3 tablespoons unsalted butter
1 clove garlic, smashed
1 teaspoon chopped fresh parsley
Position a rack in the upper third of the oven and preheat to 425 degrees. 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, or 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. (Mine came together through just stirring so I felt no need to knead.) 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 to 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 the parsley. Brush the biscuits with the garlic butter and serve warm.
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