Red Lobster Biscuits II
Ingredients
14
servings
- 2 cups biscuit mix
- 1/2 tsp dry mustard
- 1/4 tsp cayenne pepper
- 6 tbsp butter flavored shortening
- 1 cup sharp cheddar cheese, grated
- 1 cup milk
- 1/2 cup melted butter
- 1/4 tsp garlic salt
Step-by-Step Instructions
- Preheat the oven to 425 degrees. Stir together in a medium bowl, biscuit mix, dry mustard and cayenne pepper. Cut in the shortening. Mix in the cheese and milk. Stir till just moistened. Do not over mix.
- Turn out onto a floured board or floured parchment paper and fold over twice.
- Roll out the dough into a 1/2 inch thick piece.
- Using a floured biscuit cutter or glass, cut the biscuits to 2 1/2 inch size. Place the biscuits in a greased baking pan.
- Bake in the hot oven for 15 - 17 minutes or until light golden brown. Brush tops with melted butter mixed with garlic salt (and 1/2 tsp parsley if desired) before removing from the cookie sheet. Parsley flakes optional.
Common Problems and Solutions
Q: Why did my biscuits turn out tough?
A: Over-mixing is the culprit. Stir just until moistened—the dough should look a bit shaggy and lumpy. Mix it too much and you'll develop the gluten, making them dense instead of flaky.
Q: Can I make these as drop biscuits instead of cutting them?
A: Absolutely! Skip the rolling and cutting steps and just drop spoonfuls of dough onto the baking sheet. They'll be more rustic-looking but just as delicious.
Tips and Techniques
The recipe mentions adding “water” in step 1 but the ingredients list shows “milk”—use the milk as listed for richer, more tender biscuits.
Ingredient Substitutions
- biscuit mix: 2 cups all-purpose flour + 1 tbsp baking powder + 1/2 tsp salt
- butter flavored shortening: cold butter, cubed
- sharp cheddar cheese: mild cheddar or Colby-Jack
Equipment Needed
- Biscuit cutter or drinking glass
- Rolling pin
- Baking pan
- Pastry blender or fork
