April 19, 2013

Red Lobster-style Biscuits

My husband always thought I liked the idea of eating at Red Lobster for the seafood. I think he understood last night when I made these biscuits from Brown-Eyed Baker that the biscuits are really the bait that makes that restaurant so tempting. If you've ever had a biscuit from Red Lobster, you likely remember the cheesy, garlicky, buttery deliciousness that melts in your mouth and makes you want to devour the entire basket. These pretty much replicate that with minimal time and effort.

Red Lobster-style Biscuits
2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
4 oz. sharp cheddar cheese, shredded (about 1 cup shredded)
1 cup buttermilk, cold
1/2 cup butter, melted and cooled for 5 minutes
2 Tbsp. butter, melted
1/2 tsp. garlic powder
1/4 tsp. dried parsley

Preheat oven to 475°F. Line a baking sheet with parchment paper or a non-stick baking mat, and set aside.

In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, garlic powder and cayenne. Stir in the cheddar cheese, and set aside.

In a medium bowl, stir together the buttermilk and melted butter until the butter forms small clumps. Then add the buttermilk to the flour mixture, and mix gently with a rubber spatula just until a dough forms and no dry ingredients remain. Drop biscuits onto prepared cookie sheet, leaving at least an inch between biscuits.

Bake until the biscuits are golden brown, about 12 minutes. While the biscuits are in the oven, stir together the topping ingredients. Remove the biscuits from the oven, and immediately brush with the topping mixture. Allow to cool for at least 5 minutes before serving. Leftovers can be stored in an airtight container or zip-top back at room temperature for up to 3 days. Makes about 12 biscuits.

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