Red Lobster Cheddar Biscuit Knock-Off

Print recipe & shopping list
Red Lobster Cheddar Biscuit Knock-Off
Submitted by:
Rating: 
Makes: 6 servings adjust

Directions
 

Step 1

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

Ingredients

  • 1 3⁄4 cups All-Purpose Flour
  • 2 1⁄2 teaspoons Sugar
  • 1 tablespoon Baking Powder, Plus 2 Teaspoons
  • 1⁄4 teaspoon Salt
  • 3 tablespoons Vegetable Shortening
  • 4 tablespoons Unsalted Butter, Cold, cut into 1/2-inch pieces
  • 6 ounces Yellow Cheddar Cheese, grated, (about 1-1/4 cups)
  • 3⁄4 cup Whole Milk, (I used skim milk)

Step 2

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. (NOTE: I do not have a food processor, so I used my old-fashioned pastry cutter with excellent results) Pour in the milk and pulse (or use a fork) just until the mixture is moistened and forms a shaggy dough. Turn out onto a clean surface and knead just until the dough comes together. Do NOT overwork the dough or the biscuits will be tough.
 

Step 3

Drop the dough onto the baking sheet in scant 1/4-cup portions, 2 inches apart and bake until golden, 10-15 minutes (mine were done in 10 minutes).

Ingredients

  • Garlic Butter:
  • 3 tablespoons Unsalted Butter
  • 1 clove Garlic, Smashed
  • 1 teaspoon Fresh Parsley

Step 4

Meanwhile, make the garlic butter by melting the butter with the garlic in small saucepan over medium heat; cook for 1 minute. Remove from the heat and stir in parsley. Brush the biscuits with the garlic butter and serve warm. Makes 12 biscuits. Enjoy!
Kitchen Monki sign up