Red Lobster Biscuits

Growing up, one of the outings I looked forward to most was getting good grades then celebrating at one of my fave restaurants.

Usually it was a Chinese spot, but sometimes I craved those yummy Biscuits from Red Lobster. (Oh, the joys of living in Suburbia)

To this day, I still get a hunger for those yummy buttery bites of goodness.

I was super excited when i stumbled upon this recipe from Gimme Some Oven for the Red Lobster biscuits.

They are super easy and turned out great.

Todd Wilbur, author of “Top Secret Restaurant Recipes” has a recipe too. His calls for butter in the biscuit mix, which I will def try next. You can get his recipe from his GMA apperance HERE.

If you get the craving, here’s the ones I just made from Gimme Some Oven:

Garlic Cheddar Biscuits
(Adapted from Joyful Abode)

Ingredients:

  • 2 cups buttermilk biscuit mix (such as Bisquick or Jiffy)
  • 1 cup grated cheddar cheese
  • 1/2 tsp. garlic powder
  • 2/3 cup milk
  • 2 Tbsp. butter, melted
  • 2 tsp. dried oregano
  • 1/4 tsp. garlic salt

Method:

Preheat oven to 400 degrees.  Prepare a baking sheet with cooking spray.

In a large bowl, mix together biscuit mix, cheese and garlic powder.  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, oregano and garlic salt 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.

Serve warm.

(*This recipe usually makes about 15 biscuits for me.*)

**I doubled the melted butter for the topping just bc I’m a butter freak.

**Next time I’d add the butter to the mixture, just out of curiosity and I’d cut down the oregano, and add more garlic powder.

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