Almost-Famous Cheddar Biscuits

Almost-Famous Cheddar Biscuits

Which restaurant is known for their delicious cheddar biscuits?  Yeah, Red Lobster!  For years I tried to duplicate their biscuits and when I found this recipe in the Food Network Magazine I new I had to try them.  I was instantly hooked, these are really close to the real deal.  We don’t eat out that often and the closest Red Lobster recently burned down, so now I am really happy to have found this.  I make pie crust in the food processor, but I had never made biscuits in the food processor, it’s so easy!  You don’t have to roll out the dough, just drop them on the baking sheet, this just keeps getting easier!  I actually make these quite often, but this is the first time I was able to snag a picture before they completely disappeared!  The only thing I changed from the Food Network recipe was I made a little extra garlic butter, I thought it was a just a little skimpy.  These are perfect for dinner guests, they will be impressed and they will never know how quick and easy they were.  Try them out and you’ll be instantly transported to Red Lobster without ever leaving the house!

Almost-Famous Cheddar Biscuits

Adapted from Food Network Magazine


For the Biscuits

Cooking Spray

1 3/4 cups all purpose flour

1 tablespoon plus 2 teaspoons baking powder

2 1/2 teaspoons sugar

1/4 teaspoon salt

3 tablespoons vegetable shortening, at room temperature

4 tablespoons cold unsalted butter, cut into 1/2- inch pieces

6 ounces grated yellow cheddar cheese ( about 1 1/4 cups)

3/4 cup whole milk

For Garlic Butter

1/4 cup butter

2 cloves garlic, smashed

1 teaspoon chopped fresh parsley (dried will work too)

Cooking Directions:

Position a rack in the upper third of the oven and preheat to 425 degrees.  Lightly mist a large baking sheet with cooking spray.

Make the biscuits: Pulse the flour, baking powder, sugar, and salt in a food processor.  Add the shortening and pulse until combined.

Add the butter; pulse 4 or 5 times, or until the butter is in pea-size pieces.  Add the cheese and pulse 2 or 3 times.  Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough.  Turn dough out onto a clean surface and gently knead until the dough comes together.  Do not overwork the dough or the biscuits will be tough.

Drop the dough onto the baking sheet in scant 1/4- cup portions, 2 inches apart and bake until golden, 15 to 20 minutes.

Meanwhile, make the garlic butter: Melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minute and stir in parsley.  Brush the biscuits with the garlic butter and serve warm.



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