A Copycat With Good Taste!
I know a gal who can put away a few baskets of these prior to her meal arriving while dining at the Red Lobster. We have this standing joke that when it comes to having an appetite and being able to pack in the food, that she is the master! I absolutely love watching her eat, she so enjoys her food. I do have to say that the biscuits at the Red Lobster are amazing so I was happy to find a recipe that is pretty darn close in both taste and texture. You definitely do not want to make a batch of these if you are counting calories but every once in awhile you just have to treat yourself to something sinfully delicious.
Biscuits Ala Red Lobster
2 c. Bisquick
2/3 c. milk
1/2 c. grated cheddar cheese
1/2 c. melted butter
1/4 tsp. garlic salt (if you are watching your sodium intake, substitute with garlic powder)
Fresh or dried minced parsley for a light sprinkle, optional
Mix Bisquick, milk and cheddar until a soft ball forms. Beat vigorously for 30 seconds. Drop by balls onto an ungreased baking sheet and bake at 450 degrees for 8 to 10 minutes. Mix butter and garlic and brush on rolls while still on the pan and hot.
photo/Chexiemix/flickr
9 comments:
I have not lived in a place where there is a Red Lobster in 14 years and the only thing I miss more than the shrimp scampi is the biscuits! Wow, Bisquick? Really? I have some and have never used it, maybe I will give this a shot, your look so good and it sounds super easy. Thanks!
Oh yum! There's nothing on RL's menu that interests me like their biscuits!
How nice to hear there are still people out there that enjoy good food and good company. I'm a little worn out hearing about skinny models and eating local. The only thing that's green and growing in December around here is something forgotten in the back of my fridge!
Thanks Little Ol' Liz, these biscuits are pure comfort food at its best.
You are welcome, Suzie enjoy!
Oh Yum!! And so easy!
Very easy and very good, Judy
Just a little hint from an ex-Red Lobster waitress in college, they mix the finely shredded cheddar in with the dry mix for more even distribution. Enjoy!
Thank you so much for the hint Jen
To make them even better, you can make your own bisquick-type mix so you really know what you're cooking with. And you'll know how old it is (some boxed foods sit in warehouses for months or even years before they even get to the store)
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