RED LOBSTER - LAKELAND MENU RECIPES

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ALMOST-FAMOUS CHEDDAR BISCUITS RECIPE | FOOD NETWORK ...



Almost-Famous Cheddar Biscuits Recipe | Food Network ... image

If you could travel back in time to visit the original Red Lobster restaurant when it opened in Lakeland, FL, in 1968, you’d barely recognize the place: There were few seaside motifs, no popcorn shrimp, and, most shocking, there weren’t any Cheddar Bay Biscuits in the breadbasket. The now-famous freebies were introduced decades later, in 1991, replacing plain old garlic bread. Today, diners at the chain’s 680 locations consume more than 7 million of the warm, cheesy biscuits every week, yet readers like Curtis Swineford, from Middleburg, PA, still can’t get enough of them. He wrote to us asking for the recipe, so we called the restaurant’s Orlando, FL, headquarters to get it — with no luck. Undeterred, Food Network Kitchens developed these spot-on copies.

Provided by Food Network Kitchen

Categories     side-dish

Total Time 35 minutes

Cook Time 25 minutes

Yield 12 to 14 biscuits

Number Of Ingredients 12

Cooking spray
1 3/4 cups all-purpose flour
1 tablespoon plus 2 teaspoons baking powder
2 1/2 teaspoons sugar
1/4 teaspoon salt
3 tablespoons vegetable shortening, at room temperature
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
6 ounces grated yellow cheddar cheese (about 1 1/4 cups)
3/4 cup whole milk
3 tablespoons unsalted butter
1 clove garlic, smashed
1 teaspoon chopped fresh parsley

Steps:

  • Position a rack in the upper third of the oven and preheat to 425 degrees F. Lightly mist a large baking sheet with cooking spray.
  • Make the biscuits: Pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and pulse until combined. Add the butter; pulse 4 or 5 times, or until the butter is in pea-size pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough. Turn out onto a clean surface and gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough.
  • Drop the dough onto the baking sheet in scant 1/4-cup portions, 2 inches apart, and bake until golden, 15 to 20 minutes.
  • Meanwhile, make the garlic butter: Melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minute. Remove from the heat and stir in the parsley. Brush the biscuits with the garlic butter and serve warm.

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