I love Red Lobsters biscuits. LOVE them! When I found my recipe for them I immediately made them, spur of the moment and they turned out perfectly. In fact, I ate five of them! That’s embarassing :0/ Oh well! The measurements for the recipe are really strange and I only had 1/4 of the box of Bisquik left so I basically just wung it. You can go according to the recipe, or it can be a guide for you. Be sure to use enough water so the dough is sticky, the second time around making these I didn’t and the biscuits ended up being dry. I’ve heard from a friend, if you do go according to the measurements of the recipe it makes a LOT, so beware!
Copycat Red Lobster Cheese Biscuits
These Red Lobster Cheese Biscuits are light, fluffy, cheesy, and delicious! Super simple to whip together, add these to your next meal!
Ingredients
Dough
- 1 1/4 lbs. Bisquick
- 3 oz. shredded cheddar cheese
- 11 oz. cold water
Garlic Spread
- 1/2 c. melted butter
- 1 tsp. garlic powder
- 1/4 tsp. salt
- 1/8 tsp. onion powder
- 1/8 tsp. tsp. dried parsley
Instructions
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Preheat oven to 375 F.
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To cold water, add Bisquik and cheese, blending in a mixing bowl. Mix until dough is firm.
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Using a small scoop, place the dough on a baking pan lined with parchment paper (or spray baking sheet with Pam). Bake for 10-12 minutes or until golden brown.
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While biscuits bake, combine spread ingredients. Brush baked biscuits with the garlic topping.
Recipe Notes
[My 2 Cents]
For the garlic spread I recommend only using real unsalted butter and not substituting for margarine. I've tried both and the butter (of course) definitely tasted better.
Adapted from Top Secret Recipes
Dot
Use 2 1/4 cup Bisquick and 1/2 cup milk like on box!
Donna
My RL cheese biscuits are similar, but uses sour cream, sharp jack cheese and sprite. They puff up when cooking. They are divine.
Yvonne
Mmm.. that sounds delicious. These biscuits are soooooo good – and I love how cheesy wonderful they are :)
SHEILA RENINGER
DID YOU FIGURE OUT HOW MANY CUPS OF BISQUICK YOU NEED RATHER THAN DRY WEIGHT?
Melanie Martin
YUM!! I can’t wait to try these!