Recipe by Marge
"Cheese garlic biscuits like those served at a certain famous seafood restaurant."
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1 3/4 cups
shredded Cheddar cheese
Very good, and yes similar in taste to RL. I did make a couple of changes. I added some garlic powder and a couple dashes of baking soda to the dry ingredients. I also needed to use @1/8 cup more flour. The dough was still really sticky but the biscuits rose nicely in the oven and had a pretty light consistency. Don't overmix or you will end up with hockey pucks! I used a 4 cheese mexican blend and it gave them a nice flavor. I will make these again and again-easy and great flavor. Thanks!
These were OK. The taste was there, but not quite the right consistancy it would have if you had used a baking mix(ie.Bisquick). I worked at a Red Lobster many years ago and would eat these on the regular and they also used a baking mix with their's. However this is a good alternative if you don't have the mix. FYI, use parchment paper or spray on the pan because I practically had to chizzle the biscuits of the pan.
These were excellent. As an "avid baker" who has not been to culinary school but bakes my own breads everyday, the key to any biscuit recipe is not to over mix them, otherwise you get the glutens going and they will be dense and hard--just mix enough to blend the ingredients and don't over handle the dough. The only change I made was to add some more garlic and I use whatever cheeses I have available---they are always awesome! Thanks for the recipe! Oh, and if you use parchment paper on your pans, the biscuits won't stick!
These biscuits were woooonnnnnderfulllll!!!!! I added twice as much salt, a bit more cheese (two big handfuls of cheese, to be exact), and freshly ground pepper. Also, the cheese was a finely shredded Mexican cheese blend, not just cheddar. I think they'd be even better if you added some grated cheese, but also some small cubes of cheese so there'd be some really cheesy spots. I can't figure out though why you need a full 1/4 cup of butter to brush on top, I used less than half and the biscuits were still soaked!
My boyfriend called these "addictive". His only complaint was that the cheese didn't melt inside. I think that had something to do with the temperature being so high, which baked the outside but didn't give it enough time to bake the inside. Next time I'm going to try baking these at 400 instead of 450 for around 17 minutes. UPDATE: I reheated these a couple of days later on 350 for 5-10 minutes, and they were absolutely perfect. My mom and brothers all thought they tasted exactly like the buscuits from Red Lobster. If I can get the heated through the right amount the first time, I'd say these are definitely a 5 out of 5.
definately double up on baking powder! I used buttermilk and they were PERFECT! Crispy outside, soft and tender inside. I also froze my butter for about 10 minutes then grated it into flour mixture and tossed everything together. Wonderful!
I doubled the baking powder and I used lactose-free whole milk and margerine instead of butter because I have a child who struggles with a slight lactose intolerance. I shredded half of the cheese and cubed the rest into small small bits. I dropped the batter for these biscuits into greased muffin tins. I served these with Easy Tortellini Soup, which is also from this site. The boys thought they were GREAT--they used a lot of them to sop up the soup from their bowls. Next time, I think I'd like to make them even more garlic-y and add either fresh minced garlic or a teaspoon of garlic powder into the biscuit batter.
I thought these were very good. I was a little hesitant in trying this because of the rating given by the "AVID BAKER, on her way to CULINARY SCHOOL"......We really enjoyed these. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Cheese Garlic Biscuits II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 111
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