GMA Recipe: Red Lobster's Cheddar Bay Biscuits

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Red Lobster's Cheddar Bay Biscuits
From author, Todd Wilbur
Wednesday, March 28, 2007

Since restaurants won't give out their secret recipes, author Todd Wilbur has analyzed their tasty treats and come up with some amazing copies.

Order from America's largest seafood restaurant chain and you get a basket of some of the planet's tastiest garlic cheese biscuits served up on the side. For many years this recipe has been the most-searched-for clone recipe on the Internet, according to Red Lobster. As a result, several versions are floating around, including one that was at one time printed right in the box of a baking mix.

The problem with making biscuits using a baking mix is that if you follow the directions from the box you don't end up with a very fluffy or flakey finished product, since most of the fat in the recipe comes from the shortening that's included in the mix.

On its own, room temperature shortening does a poor job creating the light, airy texture you want from good biscuits, and it contributes little in the way of flavor. So, we'll invite some cold butter along on the trip-with grated cheddar cheese and a little garlic powder. Now you'll be well on your way to delicious Cheddar Bay. Wherever that is.

Ingredients

2 1/2 cups Bisquick baking mix

3/4 cup cold whole milk

4 tablespoons cold butter (1/2 stick)

1/4 teaspoon garlic powder

1 heaping cup grated cheddar cheese

Bush on Top

2 tablespoons butter, melted

1/4 teaspoon dried parsley flakes

1/2 teaspoon garlic powder

pinch salt

Directions

1. Preheat your oven to 400°F.

2. 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 teaspoon garlic. Mix by hand until combined, but don't over mix.

3. Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.

4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.

5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in 1/2 teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter.

Makes one dozen biscuits.

Recipes copyright 2007, Todd Wilbur, from "Top Secret Restaurant Recipes 2: More Amazing Clones of Famous Dishes from America's Favorite Restaurant Chains." from Plume Books.