copperbadge:

winds-wanderer:

simonalkenmayer:

mekau:

peanut-for-your-thought:

thantos1991:

simonalkenmayer:

When I was in highschool, my culinary teacher gave me the greatest gift of all- the actual recipe from red lobster, he worked there for a little bit. I haven’t made a batch in forever but I’m excited.

The cheese bread biscuits from red lobster?!? Teach us dear anon submitter!!!

TEACH US ThE SECRET

@thantos1991​  @peanut-for-your-thought​ @simonalkenmayer

This is the easier recipe, taste damn near the same but less work, but it also makes like 48 biscuits:

8
cups Original Bisquick™ mix 

2 2/3
cups milk cups shredded Cheddar cheese (8 oz) 

1
cup butter or margarine, melted 

1
teaspoon garlic powder 

1 teaspoon parsley 

1 teaspoon old bay seasoning OR onion powder 

 Preheat to 450 

mix bisquick mix, cheese and milk until a soft dough forms. 
don’t over stir, it mixes pretty
quick
grease a pan or put parchment paper down

Put dough balls about 2 inches apart, and put in oven.
MAKE SURE the oven is completely pre heated, if you put it in before hand the biscuits will come out nasty.

Bake 8-10 minutes.

 Melt the butter in the microwave completely.
Add parsley, seasonings and stir. 

 Once biscuits are done, should be brown on the bottom, pull them out and let them sit for a moment before covering or dipping them in the butter. Dipping upside down means more coverage. 

NOW, here is the recipe I actually use:

This recipe makes 10-12 biscuits.

3 cups all purpose Flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
¾ teaspoon cream of tartar
¾ cup butter or ½ cup butter ¼ shortening
1 and ¼ cup milk 

Preheat oven to 450. 
Combine flour, baking powder, sugar, salt, and cream of tartar. 
Using a blender/pastry blender, cut the butter into the mixture until it looks crumbly. 
make a well/hole in the middle of the mixture and pour ALL the milk in at once.

Now, you’ll want to add the cheese, which for this recipe you’ll want to use ¾ to 1 cup sharp cheddar.

 Use a fork to stir/fold the mixture just until the mixture is all moist. Do not over mix.

Use a spoon or scoop, and scoop 12 onto a parchment paper or a greased pan surface. You’ll want to put them 1 ½ – 2 inches apart.

Bake for 10-14 minutes, until the bottoms are brown.

½ cup butter or margarine, melted
½ teaspoon garlic powder 
½ teaspoon parsley 
1/3 teaspoon old bay seasoning OR onion powder

Melt the butter, mix and either dip the biscuits in or cover them with a brush/spoon. If there is any left over it goes super good on french bread too. 

You are a queen among bees.

@copperbadge

Oh yeah! I didn’t realize this wasn’t common knowledge, my family’s been making it this way for like 20 years. The real trick is the herb-butter dip; that’s what gives it such a unique cracky flavor 🙂