Welcome to Cookin’ Up Thursday!
I try really hard to link up here every Thursday with Trista from Andersons Angels. We post every Thursday, and you are invited to link up with us any time. We would love to see your fabulous recipes. Now, on to our delicious dish of the day – those fabulous Cheddar Bay Biscuits!!
Red Lobster is one of my favorite places to eat. I am a seafood junkie. All that clarified butter and sweet, white meat goodness … this Southern girl just can’t resist! Oh! and what about those fantastic little morsels of goodness they put out before the food ever even comes? YES! Those Cheddar Bay Biscuits! Those are a delicious dish!
Whoever told them that a biscuit is supposed to be that tiny, needs to go back to the East Coast! A biscuit is supposed to be a big ol’ handful of fluffy, buttery goodness! So when I bake these bad boys up, I make them HUGE and buttery! (Ok, for those of you health nuts suffering a heart attack in your seats right now – you add as much butter as you feel necessary!) I enjoy these biscuits on a rare occasion, and when I do let myself indulge in their sweet cream, buttery-ness (is that a word!?!) I only have one or two.
- 2½ Cups Bisquick (or another baking mix)
- 4 Tablespoons cold butter (1/2 stick)
- 1 heaping cup grated Cheddar cheese (I use a little more because we love cheese!)
- ¾ Cups whole milk
- ¼ teaspoon garlic powder (I use a little more of this too)
- Top Dressing Ingredients:
- 2 Tablespoons butter, melted
- ½ teaspoon garlic powder
- ¼ teaspoon parsley flakes
- pinch of salt (totally optional!)
- Preheat oven to 400 degrees.
- Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add Cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.
- Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
- When you take the biscuits out of the oven, melt 2 tablespoons of butter in a small bowl in the microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter.
Top Secret Restaurant Recipes 2 by Todd Wilbur
I had the good fortune of running across a wonderful cookbook titled Top Secret Restaurant Recipes 2 by Todd Wilbur, in a thrift store. When I opened it up, I knew I had to have all of the wisdom contained in this fantastic book! There are recipes from Red Lobster, P.F. Chang, The Cheesecake Factory… the list goes on and on. Now, mind you, these are not the exact recipes. These are clone recipes. I can tell you, they taste just like the real thing … only better – because I make them myself, in my own kitchen (for way less money!)! So, back to those cheesy, buttery, Cheddar Bay Biscuits. They are easy to whip up, and the ingredients are probably already in your cabinet and fridge.
You can get all of Todd Wilbur’s Top Secret Restaurant Recipes from Amazon.com. You can link up your recipe post here –