Red Lobster Biscuits

The thing I remember most about going to Red Lobster is not the seafood, oddly enough, but the biscuits that the waitress put on the table as soon as we sat down. Normally, I would inhale two of them minimum before my meal arrived. Even though I don’t eat there anymore, I enjoy this biscuits. If this isn’t the same recipe that the restaurant uses, it’s pretty darn close. They come out nice and flaky and buttery.

Ingredients:

2-1/2 c. Bisquick baking mix

4 T. (1/2 stick) cold unsalted butter

1 heaping c. grated cheddar cheese

3/4 c. cold whole milk

1/4 tsp. garlic powder

Topping for biscuits:

2 T. butter, melted

1/2 tsp. garlic powder

1/4 tsp. dried parsley flakes (optional)

pinch of salt

Directions:

Preheat oven to 400 degrees.

Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don’t want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk and 1/4 tsp. garlic powder. Mix by hand until combined, but don’t over mix.

Drop approximately 1/4 c. portions of the dough onto an ungreased cookie sheet using an ice cream scoop or measuring cup. Bake 15 to 17 minutes, or until the tops of the biscuits begin to turn light brown.

When you take the biscuits out of the oven, melt the 2 T. of butter (for topping) in a small bowl in the microwave. Stir in 1/2 tsp. garlic powder and the dried parsley flakes. Use a brush to spread garlic butter over the tops of all the biscuits.