Since I’m a vegetarian, there’s really no reason for me to ever visit a Red Lobster. Even those amazing cheddary biscuits won’t get me in the door. So I was floored when I found a recipe for them on FoodGawker.
My brother and I whipped these up, spur of the moment last night. Super easy and soooo close to the real thing!
Homemade Red Lobster Style Drop Biscuits
Recipe from The Cooking Photographer
Place the oven rack in the middle position and preheat to 475 degrees. Line parchment paper on an Airbake cookie sheet. Double up two cookie sheets together if you don’t have an Airbake.
Mix together in a small bowl and set aside for brushing:
2 tablespoons butter, melted
1/4 teaspoon dried parsley flakes
1/2 teaspoon garlic powder (Use 1/4 teaspoon if you like your biscuits less garlicky)
Pinch of salt
Whisk with a fork in a large bowl:
2 cups unbleached all purpose flour
1 tablespoons baking powder
1 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 teaspoons dried parsley
3/4 cup shredded sharp cheddar cheese
Add to the flour mixture all at once:
2/3 cup milk
1/3 cup vegetable or extra light olive oil
Stir with a fork just until the dough readily leaves the sides of the bowl. Scoop the dough with a cookie scoop and drop two inches apart on cookie sheet. Bake 11 to 12 minutes (watch carefully near the end) or until lightly golden brown on top. Immediately, liberally brush all the melted butter mixture over tops of biscuits. Serve hot.
Makes 9 biscuits with a size 16 (1/4 cup volume) scoop.