Skip to main content

Cheddar Bay Biscuits (Red Lobster Biscuits)

I've never been shy about the fact that I'm not a seafood fan.  However, my in-laws are, and they also love Red Lobster.  I've gone there on occasion with them, but I always get a steak or chicken meal.  I know, I know, that's like going to a renowned steak place and getting ground beef, but I just can't bring myself to order a fish dish knowing that I may not like it.  Though, with that being said, if I were to ever do so and end up not liking it, at least at Red Lobster I could just eat the biscuits!  Oh man, how delicious would that be?!

Knowing how much my husband loves their biscuits, I remember trying biscuit mixes in college trying to replicate them for my then boyfriend.  Never once did they come close!  For a while now I've had this recipe starred in my Google Reader ready to try but I've never gotten around to it.  The recipe requires Bisquick mix and I'm not opposed to that, however it's not something I typically have in the pantry, but when it was on sale super cheap at my grocery store and temperatures began dropping (drastically!) I knew that it was time to try these biscuits.  The recipe looked like it would replicate the flavors well, and given the number of posts I'd seen with this recipe I figured it couldn't be bad, however I had a nice big batch of beef stew that we could fill up on should the side dish be a flop.

Flop they were not!  After Rob tried a bite, the first thing he said I can't really write on here as I'd have to put a rating on here.  Needless to say, they were a hit.  Plus, since I was making just for the two of us we had LOTS leftover.  I froze the leftovers and have since tried them from the freezer - still delicious!  Just thaw them in the fridge overnight and throw in a 400 degree oven for about 5 minutes to heat through and crisp up the edges a bit.


Cheddar Bay Biscuits (Red Lobster Biscuits)
Ingredients:
2 cups Bisquick mix
1/2 teaspoon garlic powder
1 1/2 cups shredded cheddar
2/3 cup milk
2 tablespoon butter
1 teaspoon dried parsley
1 teaspoon garlic salt

Directions:
Preheat oven to 400 degrees F.  Line a baking sheet with parchment paper.

Combine Bisquick, garlic powder and cheese in a medium bowl.  Stir in milk until just combined.  Using a cookie scoop place drops of dough onto cookie sheet and bake for 10 minutes.

Meanwhile, melt the butter.  Stir in parsley and garlic salt.  When the timer goes off after 10 minutes, brush the butter mixture onto the biscuits.  Bake for an additional 5 minutes, or until golden brown.

Optional: Before serving, brush biscuits with additional butter mixture.

Source: Pennies on a Platter




Comments

  1. These look fantastic. I think I actually have ALL of these ingredients here. Since it is 12with a wind chill of -12, I may make these tonight with a big pot of stew!

    ReplyDelete
  2. I was actually planning to have this exact meal tonight, but plans were moved around. We're still having it this week though!

    ReplyDelete
  3. Would you happen to know a good substitution for Bisquick?

    ReplyDelete
  4. Glad you like these! Since it's only two of us, as well, I've been halving the recipe and it works great! Makes about 6 biscuits instead. :)

    ReplyDelete
  5. Hi Katie, I don't have an exact substitution, but I remember seeing a comment on Pennies on a Platter where I found the recipe from a blogger that made a similar recipe without the bisquick. I looked in to it and here is the link: http://sweetpeaskitchen.com/2010/09/18/cheddar-buttermilk-biscuits/

    ReplyDelete
  6. These were amazing! I made them with a post of my Mom's Stew. Thanks for sharing. You can check out my review and my mom's recipe at:

    http://www.mealsforreal.blospot.com

    I linked back to you!

    ReplyDelete
  7. Here is the exact link:
    http://mealsforreal.blogspot.com/2010/12/cheddar-bay-biscuits.html

    ReplyDelete
  8. They look amazing!! I am so happy I have found your site - love how all the recipes use "normal" ingredients and are family friendly!

    ReplyDelete
  9. These look DELICIOUS!! Thanks for sharing :)
    So glad to have found your yummy blog!

    ReplyDelete
  10. April, thanks for the link back! I have to go check out that stew now!

    Chey and Kristy - I'm glad you found the blog too. Hopefully you'll continue to enjoy it! Thanks for reading!

    ReplyDelete

Post a Comment

Popular posts from this blog

Nutella Cannoli

Nutella is something that I love, but honestly don't really eat or bake with that often, always regretting that fact each time I eat something with Nutella. Well, I am vowing to change my ways - starting with these Cannolis!  They're definitely not a traditional cannoli as the combination of cream cheese and whipped cream make them more like a cheesecake filling, or even mousse, but the cannoli shell makes them easy to grab and eat.  No fork required - my kind of dessert!


Usually I prefer to make mini cannolis because sometimes full ones are just too rich for me, however any recipe could easily be adapted to a regular cannoli shell size (or mini size if the case may be).  The combination of the cream cheese, whipped cream and Nutella definitely made these a rich bite-size dessert, that I think may become one of my go-to recipes when I need to make something quick and impressive.

Nutella Cannoli
Ingredients:
24 Mini Cannoli Shells
8 oz. cream cheese, softened
1/2 cup powdered sug…

Key Lime Gooey Butter Cake

I'm from St. Louis.  The home of Gooey Butter Cake.  Many people think it's a Paula Deen creation, and how could you not when you see how much butter is in it, but you can't go in to a restaurant, bakery or grocery store without seeing gooey butter somewhere in St. Louis.  We love it.  What's not to love with butter, cream cheese, powdered sugar, oh my!

But, considering I've made it numerous times, I'm always up for a new variation.  Nutella?  Check!  Cookies?  Don't mind if I do!  Pumpkin?  Well of course!  While talking to my mom about what to bring to a family function, she mentioned she saw a recipe for key lime gooey butter cake.  Sold!  I've never heard of the website she sent over to me, but it looked similar to the basics of every other recipe I've used for Gooey Butter Cake so I knew I wanted to give it a try!

One thing people may not realize is that Gooey Butter Cake is very easy to make.  Just a few ingredients really!  Just mix them, ba…

Exclusive Pumping - why I did it twice, and some tips & tricks

This is a story I've been wanting to share for several years, in fact one of the reasons I decided to make the switch to more of a life blog versus a food blog. So bear with me here!

I have two children. I tried breastfeeding both of them, and was unsuccessful with both, for different reasons. One wouldn't latch. One my supply was too fast and plentiful. I tried a few things because I really really wanted to breastfeed, but it was stressing me out, so I looked in to other options, which is where I learned about exclusive pumping. 

 What is exclusive pumping (or EP)? It's when a mother expresses her milk to feed her child, rather than feeding "straight from the source". Prior to having Tyler, I knew very little about pumping, but I knew that since I planned to breastfeed and planned to work after maternity leave, I would need a pump. But that was about it. I remember the weekend before he was born sitting on my bed playing with the pump and thinking the manual was…