Breads

Red Lobster Cheddar Biscuits

CakesAuthorCakesCategory

Yields1 Serving

 2 cups all purpose flour
 1 tbsp baking powder
 1 tbsp sugar
 2 tsp garlic powder
 ¼ tsp cayenne pepper, optional
 ½ tsp kosher salt
 1 cup buttermilk
 ½ cup butter, melted
 1 ½ cups (about 8 oz) White Sharp Cheddar Cheese, shredded
For the Topping
 3 tbsp salted butter, melted
 1 tbsp fresh parsley, chopped | or place a teaspoon of dried parsley in a teaspoon of water, allow to sit and reconstitute, drain extra water and use as directed
 1 tsp garlic powder

1

Preheat oven to 450 degrees F and line a baking sheet with parchment paper or spray lightly, set aside. Or for skillet biscuit bread, place 1 tablespoon butter in 10" cast iron skillet (or oven safe skillet), place in oven a few minutes to melt butter, then swirl around to coat pan.

2

Melt butter, allow to cool a few seconds.Combine flour, sugar (optional), baking powder, garlic powder, salt and cayenne pepper (if using) in a large mixing bowl, stir to combine. Gently stir in melted butter, stirring until incorporated and clumpy.

3

Pour in buttermilk, stir using wooden spoon or rubber spatula until moist.
Gently fold in cheese.

For Drop Biscuits
4

Using a ¼ cup measuring cup or scoop, spoon the batter onto prepared baking sheet.
Place in oven and bake for 10-12 minutes, until tops are golden brown.
Immediately after removing from oven, brush tops with butter, parsley and garlic mixture. Serve, devour immediately.

For Skillet Bread
5

Place biscuit bread dough in prepared skillet, pressing with hands (I use a piece plastic wrap or parchment paper).
Bake for 13-18 minutes until top is golden and toothpick inserted comes out with small crumbs.
Immediately brush with melted butter, parsley, garlic mixture.
Slice into wedges and serve immediately.

Notes
6

Make Your Own Buttermilk | add 1 tablespoon of lemon juice or vinegar to 1 cup milk, stir and allow to sit 5-10 minutes. Will be thicker and curdled.

7

Storage | Cool completely, place in freezer baggie and store in fridge up to 5 days, reheat as described above. Or freeze up to 3 months.

You can freeze though dough (I would flash freeze in biscuit form first, then seal well in freezer baggies). However; when I tried this, they were not as tender as the fresh made biscuits. You can freeze the baked biscuits and bread however, thaw and reheat in 350 degree for 10 minutes until hot.

Healthier Biscuits
8

WHOLE WHEAT FLOUR | try substituting ½ cup of whole wheat flour for ½ cup regular flour. I tried this and it turned out more dense but still delicious.
LIQUID | When adding whole grain flour, it absorbs more liquid, so add up to ¼ - ⅓ cup additional buttermilk.
OMIT SUGAR | While this is a small amount it is totally optional.
CHANGE THE FAT | I used organic butter in my recipe testing, however; I have had decent experience replacing with melted coconut oil, do this for a more heart healthy biscuit or dairy free.

 

Recipe from The Fresh Cooky

Ingredients

 2 cups all purpose flour
 1 tbsp baking powder
 1 tbsp sugar
 2 tsp garlic powder
 ¼ tsp cayenne pepper, optional
 ½ tsp kosher salt
 1 cup buttermilk
 ½ cup butter, melted
 1 ½ cups (about 8 oz) White Sharp Cheddar Cheese, shredded
For the Topping
 3 tbsp salted butter, melted
 1 tbsp fresh parsley, chopped | or place a teaspoon of dried parsley in a teaspoon of water, allow to sit and reconstitute, drain extra water and use as directed
 1 tsp garlic powder

Directions

1

Preheat oven to 450 degrees F and line a baking sheet with parchment paper or spray lightly, set aside. Or for skillet biscuit bread, place 1 tablespoon butter in 10" cast iron skillet (or oven safe skillet), place in oven a few minutes to melt butter, then swirl around to coat pan.

2

Melt butter, allow to cool a few seconds.Combine flour, sugar (optional), baking powder, garlic powder, salt and cayenne pepper (if using) in a large mixing bowl, stir to combine. Gently stir in melted butter, stirring until incorporated and clumpy.

3

Pour in buttermilk, stir using wooden spoon or rubber spatula until moist.
Gently fold in cheese.

For Drop Biscuits
4

Using a ¼ cup measuring cup or scoop, spoon the batter onto prepared baking sheet.
Place in oven and bake for 10-12 minutes, until tops are golden brown.
Immediately after removing from oven, brush tops with butter, parsley and garlic mixture. Serve, devour immediately.

For Skillet Bread
5

Place biscuit bread dough in prepared skillet, pressing with hands (I use a piece plastic wrap or parchment paper).
Bake for 13-18 minutes until top is golden and toothpick inserted comes out with small crumbs.
Immediately brush with melted butter, parsley, garlic mixture.
Slice into wedges and serve immediately.

Notes
6

Make Your Own Buttermilk | add 1 tablespoon of lemon juice or vinegar to 1 cup milk, stir and allow to sit 5-10 minutes. Will be thicker and curdled.

7

Storage | Cool completely, place in freezer baggie and store in fridge up to 5 days, reheat as described above. Or freeze up to 3 months.

You can freeze though dough (I would flash freeze in biscuit form first, then seal well in freezer baggies). However; when I tried this, they were not as tender as the fresh made biscuits. You can freeze the baked biscuits and bread however, thaw and reheat in 350 degree for 10 minutes until hot.

Healthier Biscuits
8

WHOLE WHEAT FLOUR | try substituting ½ cup of whole wheat flour for ½ cup regular flour. I tried this and it turned out more dense but still delicious.
LIQUID | When adding whole grain flour, it absorbs more liquid, so add up to ¼ - ⅓ cup additional buttermilk.
OMIT SUGAR | While this is a small amount it is totally optional.
CHANGE THE FAT | I used organic butter in my recipe testing, however; I have had decent experience replacing with melted coconut oil, do this for a more heart healthy biscuit or dairy free.

Red Lobster Cheddar Biscuits

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