{Red Lobster Cheddar Bay Biscuit Clone }

The Bean is insane for Red Lobster.

 Since the time he could toddle, it has been his favorite place to eat.

Here’s the rub… He doesn’t go for the entrees.

No, he loves the biscuits.

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(and the cheesesticks, but that’s another story).

He loves the cheesy, garlicy flavor and the soft, chewy texture.

He’s just bonkers for them.

I don’t know if you realize this or not, but Red Lobster is not the cheapest place on the planet. We can easy spend $50 on three people.

And for us, it’s an hour away.

What’s a girl to do?

Improvise!

I scoured the net and found a lot of recipes, many starting with Bisquick. If you want that- just google.

I’m old schooling it here.

I combined several recipes and added my own touches to come up with this.

So.. alas…

The “best biscuits in the world” (at least according to my teenager):

Cheesy Garlic Biscuits

biscuits

1 Cup Flour

1/4 teaspoon salt

2 teaspoons baking powder

1/4 teaspoon cream of tartar

1/2 Tablespoon sugar (or 1 Tablespoon if you like sweeter)

1/8-1/4 teaspoon garlic powder

1/4 teaspoon Old Bay seasoning

1/4 cup solid shortening (aka Crisco)

1/2 cup milk (aka moo juice)

1/4 cup shredded cheddar cheese

(I used 1/3 cup because I was feeling sassy)

topping

2 Tablespoons butter

1/8 teaspoon garlic powder

1/4 teaspoon dried parsley

Preheat oven to 425 F

In a medium mixing bowl add the flour, baking powder, cream of tartar, sugar, garlic powder, and Old Bay.

Cut in the shortening, then add milk.

After well mixed, pour in the cheese. Stir until well distributed.

Drop by large spoonfuls unto greased or parchment paper lined cookie sheets.

Bake for 10-12 minutes.

For the topping melt the butter, then add the garlic and parsley.

Brush over biscuits as soon as you remove them from the oven.

Serve piping hot with soup, pasta, seafood (duh), or just about any meal!

mmm… Did I mention this is much, much, much cheaper than going to Red Lobster??

Amen.

With a whisk and a dream (and a non depleted checkbook) ~Tina

Shared at Gooseberry Patch 10/13/11