I have a new recipe for you! I know everyone lurves those Red Lobster biscuits, including myself and my hubby, so I just had to make this recipe when I found it at gimmesomeoven.com. I changed a few things about it after reading some of the comments and since I happened to be making asparagus risotto, which required dry white wine, I thought I would add it to the biscuits. They turned out UH-MAY-ZING. Anyways, without further ado, here’s the recipe:
Cheddar Bay Biscuits (Red Lobster copycat recipe) Adapted from Gimme Some Oven!
For the dough:
- 2 cups Bisquick baking mix (You can use buttermilk biscuit mix instead and omit ingredient number 2 below)
- 2 Tbsp buttermilk, room temperature
- 1 cup grated mild cheddar cheese
- 1/4 tsp garlic powder
- 2/3 cup of cold nonfat milk
- Pinch of salt
For the butter sauce:
- 2 Tbsp butter, melted
- 1/2 tsp parsley
- 1/4 tsp garlic salt
- 1 Tbsp dry white wine, room temperature
Preheat oven to 400 degrees. Prepare a baking sheet with cooking spray. To save on clean up, cover baking sheet with foil and then spray with cooking spray, if you’d like.
In a large bowl, mix together biscuit mix, buttermilk, cheese, garlic powder and salt. Add in milk, and stir until well mixed. (Heads up – the dough will get very sticky!)
With a spoon or with your fingers, shape the dough into biscuit-sized clumps, and drop onto the baking sheet. (Note that the dough will pretty much hold its shape when baked, so feel free to pat down random peaks in the dough if you’d like them to look more uniform!)
Bake for 10-13 minutes, or until biscuits begin to brown slightly around the edges.
While the biscuits bake, prepare the warm butter mixture by mixing together the melted butter, parsley, garlic salt and dry white wine in a small bowl. As soon as the biscuits are removed from the oven, brush the biscuits (while they are still on the baking sheet) with the mixture until they are well-coated.
Depending on the size of the biscuits you make, this will make between 12 to 15 biscuits.