Recipe may be copy but you can’t convince tastebuds

Making biscuits at home that taste like Red Lobster’s cheddar bay biscuits is possible with this copycat recipe.

When my children were younger, we often would travel across the river to shop in Clarksville, Indiana. Michael and Cherise loved to go to the Green Tree Mall. The main reason they enjoyed the mall might have been the miniature golf course, the carousel and the arcade games instead of the actual shops.

Whenever we went shopping and it came time to eat lunch, I had one rule – we had to eat at a restaurant not available in Elizabethtown. Moms may have a hard time with that rule now with all the restaurants that have arrived in Elizabethtown.

Most of the time, their res­tau­rant of choice would be Red Lobster. I think they went there just for the biscuits. I mean, who doesn’t love their biscuits?

Have you ever gone to a restaurant and thought to yourself, can I make that recipe? Thanks to Pinterest, many of your favorite recipes can be copied and made without having to visit a restaurant.

Today’s recipe from www.flourgirl.com is a prime example and is one I am sure my children would approve. Red Lobster’s copycat cheddar bay biscuits are easy to make and taste pretty close to the original recipe.

This recipe is basically the same as regular buttermilk biscuits. The difference is the added seasonings.

If you do not have buttermilk on hand, you can make your own. Add one tablespoon of an acid (either lemon juice or white vinegar) to your one cup of milk and let it sit a few minutes until the milk thickens. The butter or margarine (I used butter) needs to be really cold and cut into small cubes.

Mix all your dry ingredients — flour, baking soda, baking powder and garlic salt – in a medium sized bowl. Cut in your chilled cubes of butter to your dry mixture, which means you will mix your butter with the flour mix until you have crumbles that are about the size of small peas. You can do this with a pastry blender or using your clean hands.

Add your buttermilk and mix just until your dough comes together and then carefully add your cheddar cheese. You do not want to overwork your dough. Biscuits are a quick bread and the more you mix quick breads, the tougher they become. The recipe calls for the garlic powder and parsley flakes to be mixed with melted butter to create a glaze. I chose to add my garlic powder to the dry mixture and the parsley flakes with my cheddar cheese.

I did not brush the tops with butter simply because I felt there was enough fat with the butter and cheese in the biscuits themselves.

I did pat my dough out and use a biscuit cutter. Red Lobster’s biscuits are drop biscuits. You can do that if you choose. I liked the neater appearance.

Bake at 400 degrees for 10 to 12 minutes and enjoy your copycat biscuits. They pair well with soups.

Copycat Red Lobster Cheddar Bay Biscuits

2 cups all-purpose flour, plus more for dusting board

¼ teaspoon baking soda

1 tablespoon baking powder

1 teaspoon garlic salt

6 tablespoons butter or margarine, chilled and cubed (needs to be very cold)

1 cup buttermilk

1 cup shredded sharp cheddar

Butter glaze

2 tablespoons butter, melted

1 teaspoon garlic powder

1 teaspoon dried parsley flakes

Preheat oven to 450 degrees. Lightly grease a baking sheet and set aside.

Combine flour, baking soda, baking powder and garlic salt in a large bowl. Add very cold butter cubes to dry mixture. Using a fork, cut in butter evenly so that the entire mixture resembles a coarse meal.

Add buttermilk and mix in until just combined.

Be sure not to overmix or your biscuits will not be soft and flaky. As you work about half of the buttermilk in, add cheddar cheese and gently fold in throughout the mixture until everything is just combined.

Very gently turn dough out onto a lightly floured cutting board. Pat (do not roll) your dough out until it is about an inch thick. Don’t worry about it being even.

Use a round cookie cutter or the open end of a lightly floured glass to cut out biscuit dough. You can make these as large or small as you’d like. I made mine about 3 inches in diameter. (Note: Red Lobster’s biscuits are drop biscuits, so jagged edges rather than perfectly round ones work beautifully.) Continue gently cutting out biscuits and gathering your scraps until all your dough is finished.

Place biscuits 2 inches apart on prepared cookie sheet. Bake in preheated oven for 10 to 12 minutes until golden brown.

While biscuits are baking, make butter glaze by combining 2 tablespoons melted butter, garlic powder and dried parsley in a small bowl. Remove sheet from oven and immediately brush each biscuit with butter glaze.

Allow biscuits to cool slightly before serving. These stay good in a sealed paper bag – just reheat before eating.

Cherie Mingus is a retired teacher who taught family and consumer sciences at Central Hardin High School. She can be reached at cheriemingus@gmail.com.

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