Friday, March 16, 2012

CLONE of Red Lobster's Cheddar Bay Biscuits!

VERY IMPORTANT NOTE:
This is the recipe as I originally found it in a magazine (Food Network I believe). But, after trying this one, I was very disappointed & didn't think they tasted like the "real deal" and also didnt' like that it used a mix (Bisquick) instead of homemade biscuit dough, so I made my own recipe (see the 2nd section). If you're into something quick with not TOO much garlic flavor, then go ahead & try this one. If you're like me & want the CLOSEST to the real thing without dropping $50+ on dinner out, then read on! :)

FOOD NETWORK RECIPE:

Ingredients:

  • 2 cups Bisquick mix


  • 2/3 cup milk


  • 1/2 cup cheddar cheese (shredded)


  • 1/4 cup butter (melted)


  • 1/4 teaspoon garlic powder


  • 1/4 teaspoon dried parsley



  • Directions:

    1. Preheat oven to 450 degrees
    2. Mix biscuit mix, milk, and cheddar cheese until soft dough forms
    3. Then beat vigorously for 30 seconds
    4. Drop dough by spoonfuls onto ungreased cookie sheet
    5. Bake for 8-10 minutes or until golden brown
    6. Mix melted butter, garlic powder, and dried parsley
    7. Brush generously over warm biscuits before removing from cookie sheet
    8. Serve warm

    Makes 10-12 biscuits

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    GINNY'S UPDATED VERSION:

    Ingredients:

    Biscuits:

  • 2 cups all-purpose flour (if ANY of my recipes say "flour" I generally mean all-purpose - I rarely use "fancy" flour in my cooking)


  • 1 Tbsp baking powder


  • 1/4 tsp garlic powder 


  • 1/2 tsp salt


  • 2 Tbsp shortening


  • 3 Tbsp butter (room temperature)


  • 1 cup buttermilk (I know some websites will tell you how to substitute regular milk + vinegar for buttermilk, but there is truly NO substitute for the REAL thing!)


  • 1 1/4 to 2 cups grated sharp cheddar (you can use more if you like - I never "offically" measure this - I just add enough cheese to where it's throughout ALL of the dough - we LOVE cheese in our house!)


  • Buttery Topping:

  • 1/4 cup butter (melted)


  • 1/4 tsp dried parsley (this isn't "necessary" but makes 'em look pretty - you can omit if you want)


  • 3/4 tsp garlic powder (we LOVE garlic so you may want to start with 1/2 tsp the 1st time & adjust from there)


  • pinch of salt



  • Directions:
    1. Preheat oven to 425 degrees (I use a lower temp for a little longer so the bottoms won't get too dark).
    2. Combine flour, baking powder, garlic powder & salt in a bowl.
    3. Cut in shortening (I use a fork to work it into the dry ingredients - but if you have a pastry cutter that would be ideal for this) until it looks like big crumbs.
    4. Mix in grated cheese
    5. Add buttermilk a little at a time until just combined (don't make them too moist or leave them too dry). The key here is to NOT overmix the dough or you'll have tough biscuits instead of light & fluffy ones!
    6. Drop in big spoonfuls onto a greased or lined baking sheet (don't try putting them straight onto even a really great non-stick surface - these have CHEESE in them. Enough said, right?).
    7. Bake for 12-13 minutes or until golden brown (don't let the bottms get too dark - keep an eye on them after the 10 min mark).
    8. While they are baking, mix the ingredients for the buttery topping!
    9. IMMEDIATELY after they come out of the oven, brush on the topping (make sure it's well mixed so you don't get too much garlic on 1 biscuit & none on another).
    10. Serve warm & enjoy!

    This makes about a dozen depending on the size of your scoop! :)

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