Making amazing cheese biscuits just like the ones made famous by Red Lobster. These biscuits are simple and tasty, you’ll be sure to make them again and again.
Going out to dinner is a great way to see variations of home cooked food that may be new and creative. Some of it may be horrible, that happens, others though, can be very eye opening. Take the Red Lobster Cheese Biscuits. People are crazy for their golden baked goodness; you can even buy the mix on the grocery shelf. Or, you can realize they are ridiculously easy to imitate and do it yourself.
This is all it takes;
Bisquick, or our favorite Krusteaz, or any dry biscuit mix. Follow the drop biscuit recipe for 8 biscuits, adding 1 teaspoon granulated garlic and ½ cup sharp cheddar cheese.
That’s it. Too easy, but still tasty, with all the flavors Red Lobster offers right from the comfort of your own kitchen!
However, if you want to really impress some folks at dinner, you need to try these garlic cheese muffin-biscuit hybrid, Buffins or Muffscuits, whichever name you prefer.
These are so good they don’t even need additional butter at the table. (We are as shocked saying that as you are reading it, because butter is the best.)
These are so good they don’t even need additional butter at the table. (We are as shocked saying that as you are reading it, because butter is the best.) There is already a fair amount in the recipe, so more becomes unnecessary in our opinion. You probably should try for yourself though.
Cheesy Biscuits; The Ultimate Side Dish
This one does have everything you want in a dramatic looking item that tastes even better than it looks. Use some sharp cheddar and you get rich flavors with some tanginess to it. And of course, the richness of the butter added in.
We like to use dried basil. It is mild, but brings a light herb flavor to fill things out. You can certainly add more herbs. Or different herbs, even complimenting the other dishes you are serving, just use some caution. Oregano, for instance, can easily overpower this dish, or any dish if you’re not careful. A little black pepper adds fun flavors which brings us to another aspect of the dish.
We usually use a traditional sharp orange cheddar. It gives great flavors and colors. That being said, you can also compliment the rest of the meal using some of the amazing cheese choices in the market. You want a cheese that is firm enough to be grated into a fine shred. That probably means no softer than mozzarella for example. Too hard, parmesan for instance, and you don’t get very much melt into the buffin, although the flavor is great.
If you want to spice it up try using a pepper jack cheese that will pack a little punch. A good Swiss, Emmentaler or gruyere will happily come along side any beefy dish or winter foods. An aged picante provolone has a great melt and really nice tanginess to it, or similarly an aged fontina. And of course, the French chime in with a couple great choices. Comte, a cheese very common in cheese fondue brings really fun flavors, as will beaufort noted for richness and a nice melt characteristic.
Lastly on cheeses, we mentioned pepper jack, and there are a whole group of firm cheeses that also have herbs and garlic or such aged right into them. That is another way to add dimension to the flavors that you have going on.
Picking a biscuit
Okay, that may have gotten a little highbrow for what we are doing here. After all, this recipe uses pre-made biscuits from the tube to get started. Bulletproof and tasty, they can’t be beaten for a recipe base. This one is based on the ‘Grands’ size tube of biscuits, your choice of flavors. We’ve tried the buttermilk, flaky and original, they’re all good! Our main grocer even carries generic versions at about half the cost, they work just fine.
For this run through we used the flaky style of grand biscuits. We also use what is called a Texas Muffin pan. Pretty easy to find, they make a well sized item with 6 in the batch size. You can use a standard cupcake/muffin pan, shorten your cooking time and up your yield to 12 delicious little buffins. The real key is that as foolproof recipes go, this one is very high on the list.
Tips and tricks to Making Great Biscuits
The cubed biscuits will want to rejoin their comrade pieces when they are all in the mixing bowl. By the time you have mixed everything together there will be a gooiness to it no matter what you do. However, you can avoid that somewhat by alternating biscuit cubes and melted butter as you add to the bowl. The other tip is to wear a thin glove to do the mixing by hand and when filling the tins before baking. When the cubes are all coated, add in the herbs and cheese and quickly combine them.
These do better in a slightly fast oven. You can do them at the standard 350°F, but a bit higher is better. 375°F gives great brown color to the Texas size along with a fluffy interior. A smaller cupcake size will actually benefit from a higher temperature, 390-400°F. This gives the same browning affect with the shorter cook time the smaller units will need.
- 6 Tablespoons Butter
- 1 Tube Grand biscuits
- ½ Cup Cheese
- 1 Tablespoon Dried basil
- 1 Teaspoon Granulated garlic
- Preheat oven to 375 degrees
- Melt the butter in a microwave safe bowl or cup
- Let butter cool while doing the next steps
- Cut each biscuit into 9 cube-like pieces
- Keep the pieces separate so they do not reattach
- Finely grate the cheese if necessary
- Spray or rub a light coat of oil in each individual muffin tin
- In a mixing bowl pour some butter, add a layer of biscuit cubes
- Repeat butter layer and cube layer until all of both are in bowl
- Add dried basil, garlic, and cheese to the bowl
- Gently mix all together
- Fill the tins evenly until all the dough is used
- Bake on center rack for 20 minutes until browned
- Let cool for 3 minutes then serve