Friday, March 26, 2010
Jesse loves Red Lobster’s biscuits. He’ll repeatedly ask the servers to refill the bread basket about oh, a minute after it arrives at the table. I thought it would be nice if he could enjoy these garlicky cheese biscuits at home without having to beg for refills from annoyed looking staff.
Red Lobster style biscuits can be copied using Bisquick, but I don’t like to purchase baking mixes for just one recipe. Instead I combined Todd Wilbur’s copycat version from Top Secret Recipes with "Oil Drop Biscuits" from Joy of Cooking. They turned out pretty close to the real ones without much extra effort. No Bisquick needed.
Homemade Red Lobster Style Drop Biscuits
Place the oven rack in the middle position and preheat to 475 degrees. Line parchment paper on an Airbake cookie sheet. Double up two cookie sheets together if you don’t have an Airbake.
Mix together in a small bowl and set aside for brushing:
2 tablespoons butter, melted
1/4 teaspoon dried parsley flakes
1/2 teaspoon garlic powder (Use 1/4 teaspoon if you like your biscuits less garlicky)
Pinch of salt
Whisk with a fork in a large bowl:
2 cups unbleached all purpose flour
1 tablespoons baking powder
1 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon dried parsley
3/4 cup shredded sharp cheddar cheese
Add to the flour mixture all at once:
2/3 cup milk
1/3 cup vegetable or extra light olive oil
Stir with a fork just until the dough readily leaves the sides of the bowl. Scoop the dough with a cookie scoop and drop two inches apart on cookie sheet. Bake 10 to 12 minutes (watch carefully near the end) or until lightly golden brown on top. Immediately, liberally brush all the melted butter mixture over tops of biscuits. Serve hot.
Makes 9 biscuits with a size 16 (1/4 cup volume) scoop.
Recipe created from two sources, Drop Biscuits with Oil from "Joy of Cooking" and Red Lobster Biscuits from "Top Secret Restaurant Recipes 2", by Todd Wilbur. Picture by Laura Flowers.