I’m not a big fan of Red Lobster, but I do love those cheddar biscuits they bring to the table after you order. Soft and warm and cheesy with a hint of garlic. There are a ton of copycat recipes for these biscuits on the internet. These recipes are divided into two camps. The first camp uses Bisquick as the base and the second camp is ‘from scratch’. I have made both types many times and, to be honest, I haven’t found a huge difference. So….. in the spirit of shortcuts and making life easier, I’m going with the easier Bisquick recipe today.
The biscuits are ready from start to finish in about 20 minutes. They may not be an exact clone of the Red Lobster biscuits, but they are pretty close. All I can say is that when I serve them, they disappear quickly. This recipe is a combination of 3 other recipes. Typically,the difference in recipes is the oven temperature, how much cheese is used and the milk-to-Bisquick ratio. The trick is to not over-handle the dough. Just mix the ingredients until the dough comes together (it’s pretty sticky) and don’t worry about shaping the biscuits. These aren’t neat uniform biscuits as you can see from the pictures.
One other tip for make-ahead: I suggest you don’t make the dough too much ahead of time and let it sit on the counter or fridge for very long. Instead, one option is to have all the ingredients ready separately and combine them as close to the time of baking as possible. The other option is to bake the biscuits for 10 minutes, brush with the butter mixture and finish baking them for the last 5 minutes before serving.
For the purists out there who cringe at the thought of using a Bisquick mix – or if you can’t get your hands on a box – here’s a ‘from scratch’ recipe from Damn Delicious that I use with great results (and great pictures!).