Tuesday, February 5, 2013

Recipe: Copy Cat Red Lobster Biscuits

Copy Cat Red Lobster Biscuits
Makes 18 biscuits 

1 1/2 cups (7 1/2 ounces) all-purpose flour
1 1/2 cups (6 ounces) cake flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons garlic powder
12 tablespoons (1 1/2 sticks) unsalted butter, softened and cut into 1/2-inch pieces
2 cups shredded cheddar cheese (about 4 1/2 oz)
1 1/2 cups buttermilk

Garlic Topping
4 tablespoons (1/2 stick) salted butter
2 cloves garlic, finely minced or through garlic press
1/2 teaspoon garlic powder
1 teaspoon dried parsley

Directions1. Adjust oven rack to the upper-middle position, and preheat oven to 425 degrees. -Line 2 baking sheets with parchment or a Silpat.
2. In a large bowl, whisk both flours, baking powder, baking soda, salt, and garlic powder until combined. -Add in the cubed butter and using your fingers, rub it into the flour mixture until it resembles coarse meal. -Add in the shredded cheese and mix to combine. -Add in the buttermilk and mix until combined.
3. Using a 1/4 measuring spoon, scoop the biscuit mixture onto the prepared baking sheets. Bake the biscuits for 10 minutes.
-Then remove and brush with butter mixture.
-Then bake for an additional 5 minutes until the tops are puffed and golden brown.
-Allow biscuits to cool on baking sheet for 5 minutes then transfer to a wire rack.
-Serve at room temperature or while slightly warm.
Butter Topping1. In a small saucepan, combine butter and minced garlic, heat on medium heat until the butter is melted and garlic is fragrant about  1 to 2 minutes.
-Add in the garlic powder and dried parsley, and stir to combine.
-Set aside.
Storage: Can be stored at room temperature in an airtight container for up to 2 days.


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