Delicious, and surprisingly crispy on the outside. I used mozzarella and parmesan and it still tasted a lot like the Red Lobster biscuits. I added ~1/2 - 1 tsp each dried parsley, oregano, basil & minced garlic, as well as pepper; I think adding them was a must for flavour. I didn't use up all the liquid and the dough was still awfully moist once mixed. I only had regular flour, but added half the salt, which was for the best - the cheese adds saltiness (good thing I didn't use cheddar!!). Overcooked the biscuits (helps explain the crispyness) a bit in aiming for that "golden brown" colour - will probably cook 20-25 minutes next time. Got 7 biscuits from the original proportions. Using non-stick spray, I could pop the biscuits right out after. This is my first time making biscuits, and I'm very pleased with this recipe. It was very easy and a definite success. I used skim milk and light cheese & mayonnaise, so as far as delicious cheesy biscuits go this would have to be one of the lighter options. Will double the recipe next time.
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Delicious, and surprisingly crispy on the outside. I used mozzarella and parmesan and it still...