Even the best laid plans can go wildly awry. The plan for last night was so simple. The kids and I had eaten dinner, my husband’s plate was ready to be reheated, and my running sneaks were awaiting my feet. In a couple hours, I would put the kids to bed, slip on my shoes for a run, then settle in on the couch with a couple glasses of champagne, and listen to an audio book with my hubby. A great, simple plan. And then my baby started favoring his left leg. Favoring became limping, which quickly turned into a complete refusal to bear any weight on his left leg. We ended up leaving our three-year-old at home with my sister and heading to the emergency room at what should have been my baby’s bedtime. Almost 10 hours later, we arrived home, exhausted from the harrowing ER experience. His pain was most likely the result of swollen joints related to the allergic reaction he’s still recovering from. Thankfully, he’s back on his little feet today and everyone is happy, albeit completely exhausted.
Tonight, an easy meal of leftovers is in order. The originally planned Buffalo Chicken Sandwiches will have to wait. I was about to plead exhaustion and forgo posting anything today. But I had a craving and it was nagging at me. The kids were playing outside with my husband, which gave me a little window of time to bring my craving to fruition. Think Red Lobster Cheddar Bay Biscuits, fresh from your oven. You know the biscuits I’m talking about…the biscuits that are in and of themselves worthy of a trip to Red Lobster. In fact, I may skip the leftovers and just eat biscuits for dinner.
I searched around for an authentic recipe for Red Lobster Cheddar Bay Biscuits. There are numerous copycat recipes out there, but they almost all call for Bisquick. I was intent on baking from scratch, so I read innumerable biscuit recipes and recipe reviews, put together my own version, and hoped they’d work out. They came out fantastic! If you love Red Lobster’s biscuits as much as I do, these are definitely worth a try!
Cheddar and Garlic Biscuits
- 2 cups Flour
- 1 Tbsp Baking Powder
- 1/4 tsp Salt
- 1/8 tsp Garlic Powder
- 3 Tbsp Salted Butter, cold, cut into small pieces
- 3 Tbsp Vegetable Shortening, cold
- 1 cup Buttermilk
- 1 cup Cheddar Cheese, shredded
To brush on the biscuits:
- 3 Tbsp Salted Butter
- 1/2 tsp Garlic Powder
- 1/2 tsp Parsley Flakes
Preheat oven to 425 degrees. Lightly coat baking sheets with cooking spray. In a bowl, combine flour, baking powder, salt, and garlic powder. Add the 3 tablespoons of cold butter and 3 tablespoons shortening to the flour mixture. Use a dough cutter or fork to blend the butter and shortening with the flour. Pea-sized bits of flour-coated butter and shortening should be dispersed throughout the mixture.
Stir in the buttermilk and cheese. Do not overmix. Use an ice cream scoop or measuring cup to drop mounds of the dough onto the prepared baking sheets.
Bake for about 15-20 minutes.
Meanwhile, melt 3 Tbsp butter in a small pan. Stir in the garlic powder and parsley flakes. Allow the mixture to cook for a minute. Brush over the baked biscuits.
Makes 10-12 Biscuits