Cheddar Biscuits?

Jack and Alfred Piggies
Posted on 10/30/2009 by kaysuiko
Hey everyone! I had dinner at Red Lobster tonight and I was totally loving the cheddar biscuits. I've tried a recipe for them using Bisquick before, and it was pretty tasty but they were pretty dense.

Does anyone have a recipe for these delicious biscuits that's light and fluffy like the real thing?

~Kay
quitereasonable 1st-Nov-2009 01:20 am (UTC)
http://abcnews.go.com/GMA/Recipes/story?id=2788706

I haven't tried this one, but I have tried a number of Top Secret knock offs that have been really tasty. My sister manages a restaurant and she says the recipes she knows look very accurate.
quitereasonable 1st-Nov-2009 01:21 am (UTC)
Oh, and the denseness can be countered with the cold butter. Don't let it warm before they bake.
kaysuiko 4th-Nov-2009 01:33 am (UTC)
I made these tonight and they were OMG SO GOOD! This recipe was awesome, thank you! And I made sure to mix as quickly as possible so the butter was still cold and the biscuits were light and fluffy :)
kahlan_amnell 1st-Nov-2009 04:15 pm (UTC)
This version is really good, I've made it a number of times. If you don't have wine around, use milk instead. It works just as well.
maritropa 1st-Nov-2009 01:24 am (UTC)
no idea if these are close, but they're tasty cheddar biscuits:

Cheddar and pepper biscuit topping
2 C all-purpose flour
4 tsp baking powder
1/2 tsp salt
1/2 tsp-1 tsp freshly ground black pepper 1/2 C (1 stick) unsalted butter, chilled
1 C grated cheddar cheese (about 4 oz)
1 large egg
2/3 C milk

Mix together flour, baking powder, salt and pepper. Cut in butter until coarse crumbs form. Toss in grated cheddar.
Whisk together egg and milk. Add to flour mixture and stir/fold gently until just moistened (You can add extra milk if too dry). Dough should be wet and sticky.
Dollop biscuits onto a baking sheet, leaving some space for expansion. An ice cream scooper is helpful.
Bake at 425F for 10-15 minutes or until biscuits are golden and done.
angelchrome 1st-Nov-2009 03:44 pm (UTC)
A thing to know about making any kind of biscuit - the less you handle it the fluffier the end product. Mix until combined and then don't keep mixing, don't knead it, just try to get it into the oven. Makes a bigger difference than you'd think.
kaysuiko 4th-Nov-2009 01:37 am (UTC)
Good advice! I made the cheddar biscuits tonight and mixed them as little as possible. I mixed with my hands, so it was thorough, but not TOO much mixing... And they came out nice and fluffy :)
angelchrome 4th-Nov-2009 03:59 am (UTC)
I made some a couple nights ago inspired by your post :) Hope yours were as delicious as you hoped they could be!
pouffy_ermine 2nd-Nov-2009 03:35 am (UTC)
thankyouthankyou for posting this, I kept meaning too but I kept forgetting.
I hope these work!!
sel007 5th-Nov-2009 03:59 am (UTC)
My fiance and Dad both love RL's biscuits too. I could tell they came frozen out of a bag though, because I have been to pastry school and we made biscuits, croissants, etc., There is DEF a difference in quality. Homemade is always better. :)

As mentioned in an earlier post, you don't want to handle the dough a lot because you don't want to warm the butter up. If the butter warms up, it affects the fibers, which changes the consistency, etc.,

Good luck with the baking!
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