- For the biscuits:
- Cooking spray
- 1 ¾ cups all-purpose flour
- 1 tablespoon plus 2 teaspoons baking powder
- 2 ½ teaspoons sugar
- ¼ teaspoon salt
- 3 tablespoons vegetable shortening, at room temperature
- 4 tablespoons cold unsalted butter, cut into ½-inch pieces
- 6 ounces grated yellow cheddar cheese (about 1 ¼ cups)
- ¾ cup whole milk
- For the garlic butter:
- 3 tablespoons unsalted butter
- 1 clove garlic, smashed (we used 2 cloves since our cloves looked small)
- 1 teaspoon chopped fresh parsley (we used flat leaf parsley)
- Move your oven rack into the upper third of the oven and afterwards preheat your oven to 425 degrees. Take a large baking sheet out and line it with aluminum foil, lightly spraying the foil afterwards with the cooking spray.
- Take a food processor out and add the flour, baking powder, sugar and salt to it, pulsing afterwards to combine. Add the shortening to the food processor and pulse until it’s combined with the other ingredients. Now add the butter in and pulse 4 or 5 times or until the butter looks like it’s been broken down into pea-sized pieces. Toss the cheese in and pulse another 2 or 3 times. Add the milk in and pulse just long enough for the mixture to get moistened and form a loose dough. Take the dough out of the food processor and place it on the counter. Gently knead the dough just enough for the dough to come together (overwork the dough and the biscuits will come out tough).
- Drop ¼ cup portions (filled just to the edge of the measuring cup, maybe even a little bit below the edge) onto the lined baking sheet you sprayed earlier, trying to keep 2 inches in-between the portions (should get between 12 to 14 biscuits, we got 12). Stick the baking sheet in the oven for 15 to 20 minutes or until the biscuits look nice and golden.
- While the biscuits are in the oven, you can make the garlic butter. Take a small saucepan out and add the butter and garlic to it, turning the heat up to medium and letting it cook for 1 minute. Take the saucepan off the heat and stir in the parsley. Once the biscuits are fully cooked, brush the garlic butter over them and serve right away.
We loved these biscuits. They’re the closet we’ve tasted to reminding us of those scrumptious biscuits from Red Lobster. They’re tender and flaky and you can taste the cheese a little. The garlic butter really makes it taste even better. We wish we could taste the garlic even more but you do taste it in the background. If you miraculously have leftover biscuits the next day, we’ve found that letting them come to room temp. rather than microwaving them is best. Still not as great tasting as the first day but pretty close. You do need to wait to make the garlic butter until the biscuits are just about to come out of the oven or else the butter starts to solidify again.
We got this recipe from a Food Network magazine.
We weren’t paid in any way to promote Food Network or Red Lobster.
Take care everybody !