Cheddar Bay Biscuits
Thrillist.com reverse-engineered Red Lobster's Cheddar Bay biscuits and posted the recipe on their site.
From http://www.thrillist.com/recipe/nation/cheddar-bay-biscuits-thrillist-recipes
Total Time: 30 minutes
Yield: 8
Ingredients:
For the biscuits:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon sugar
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ½ teaspoon garlic powder
• ¼ teaspoon Old Bay seasoning
• ¼ teaspoon cayenne pepper
• 1 cup buttermilk
• 1 stick unsalted butter, melted and cooled
• ½ cup shredded sharp cheddar cheese
For the topping:
• 5 tablespoons unsalted butter, melted
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon salt
• ¼ teaspoon dried parsley
• Pinch of sugar
Directions:
1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine flour, baking powder, sugar, baking soda, salt, and cayenne pepper.
3. In a large glass measuring cup or another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until it forms a moist, shaggy dough that just comes together. Don’t overwork the dough! Gently fold in cheese.
4. Using a ¼-cup measuring cup or ice cream scoop, place 8 mounds of batter 2 inches apart on the baking sheet. Bake for 14 to 16 minutes, or until golden brown.
5. For the topping, whisk together ingredients in a small bowl. Spoon 2 teaspoons of the garlic herb butter over the top of each hot biscuit. Serve immediately.
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Following are the recipes from the original entry.
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Sam's Club now sells packaged mix reputed to be the exact same thing as the one used by the restaurants. Since I don't live near a Red Lobster or a Sam's Club, proven copycat recipes will provide a solution.
Red Lobster's Cheddar Bay Biscuits
Recipe by Todd Wilbur by way of http://abcnews.go.com/GMA/Recipes/top-secret-restaurant-recipes-red-lobsters-cheddar-biscuits/story?id=2788706
I have two of Mr. Wilbur’s Top Secret Recipes cookbooks but left them at my folks' house. Thank goodness for the internet! :-}
Makes 12 biscuits
Ingredients:
2 ½ cups Bisquick* baking mix
¾ cup cold whole milk
4 tablespoons cold butter (1/2 stick)
¼ teaspoon garlic powder
1 heaping cup grated cheddar cheese
Brush on Top:
2 tablespoons butter, melted
¼ teaspoon dried parsley flakes
½ teaspoon garlic powder
pinch salt
Directions:
1. Preheat oven to 400 degrees F.
2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. Do not mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over-mix.
3. Drop approximately ¼-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. After taking the biscuits out of the oven, melt 2 tablespoons butter in a small bowl in microwave. Stir in the garlic powder and the dried parsley flakes. Brush to spread the garlic butter over the tops of all the biscuits. Serve warm.
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*Bisquick Substitute
From WikiHow at http://m.wikihow.com/Make-a-Substitute-for-Bisquick
1 cup (125 g) flour
1 1/2 teaspoons (8 g) baking powder
1/4 teaspoon (pinch) salt
1 tablespoon (15 g) shortening, oil, or melted butter
1. In a large bowl, mix and sift the dry ingredients together (flour, baking powder, and salt). Use a whisk or a large spoon.
2. Cut in the shortening or oil into the dry ingredients. If using melted butter, make sure to evenly disperse the butter as much as possible.
3. Mix well and store. Use the same amount as you would Bisquick. This will keep for up to 4 months if stored in a tight container in a dry space.
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If you don't have Bisquick, try this one. Her readers gave rave reviews.
Cheddar Bay Biscuits
Recipe by Brown-eyed Baker at http://www.browneyedbaker.com/2013/04/18/red-lobster-cheddar-bay-biscuits-recipe/
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
Yield: About 10 biscuits
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon granulated sugar
¾ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
4 ounces sharp cheddar cheese, shredded (about 1 cup shredded)
1 cup buttermilk,* cold
½ cup unsalted butter, melted and cooled for 5 minutes
*If you don't have buttermilk (1 cup):
Substitute with 1 cup yogurt
OR 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup
(AllRecipes.com)
For the Topping:
2 tablespoons unsalted butter, melted, divided
½ teaspoon garlic powder
1 teaspoon minced fresh parsley (or ¼ teaspoon dried)
Note from P.: One of her readers recommends adding 1/4 teaspoon Old Bay Seasoning (see this month's entry #17) in the butter topping and a light sprinkling in the batter. Maybe that's where the 'Bay' in the biscuit's name came from.
Directions:
1. Preheat oven to 475 degrees F. Line a baking sheet with parchment paper or a non-stick baking mat; set aside.
2. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, garlic powder and cayenne. Stir in the cheddar cheese; set aside.
3. In a medium bowl, stir together the buttermilk and melted butter until the butter forms small clumps.
4. Add the buttermilk mixture to the flour mixture and mix gently with a rubber spatula just until a dough forms and no dry ingredients remain. Do not over-mix. Use a greased ¼-cup measuring cup to scoop out portions of dough. Place on the prepared baking sheet, leaving a little more than an inch between biscuits.
5. Bake until the biscuits are golden brown, about 12 minutes. While the biscuits are in the oven, stir together the 2 tablespoons melted butter, garlic powder and parsley. 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.
More tips from her readers:
- A reader sprays the cookie sheet with non-stick spray instead of using parchment paper and lowers the baking temp to 450 F.
- One reader used regular organic milk instead of buttermilk or its substitute. Not having enough butter, she used some bacon grease to make up the whole 1/2 cup of butter and also for the topping. She said her biscuits came out amazing.
Note from P.: Never underestimate the power of bacon. That being said, I must add this recipe for you.
Bacon Onion Cheddar Biscuits
Edited from the recipe by Ree Drummond at http://thepioneerwoman.com/cooking/2009/09/bacon-onion-cheddar-biscuits/
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Difficulty: Easy
Servings: 12
Ingredients:
10 slices thick-cut bacon; fried and crumbled (*save dripping to substitute for oil)
1 cup finely diced onion (browned in the skillet with a little leftover bacon dripping)
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoons salt
1/4 cup vegetable shortening
10 tablespoons milk (whole milk is best)
4 tablespoons vegetable oil (*or bacon dripping)
1 whole egg
1 cup grated sharp cheddar cheese
Instructions
1. Sift together flour, baking powder, and salt. Using a pastry cutter, cut in shortening until all combined.
2. Combine milk, oil, and egg in a separate bowl. Whisk together.
3. Combine flour mixture, milk mixture, bacon, onions, and cheddar cheese in a large bowl. Stir gently until all combined.
4. Spoon batter into greased muffin tins. Bake for 20 to 22 minutes on 375 degrees F until golden. Remove from pan and serve warm.
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