>> Wednesday, October 5, 2016
I've been on the hunt for a biscuit recipe that would be similar to Red Lobster biscuits. Have you had them? I mean, I haven't been to that restaurant in many years . . . but I still remember those amazing biscuits. They're far too salty. But the texture? Yeah, that's what I wanted to find.
Then I tried this recipe from Food & Wine.
Over time, I've tweaked it to meet my tastes and what we usually have in the pantry. I've added shredded cheese and even experimented with adding different flavors, as you'll see below. This biscuit recipe is a real winner and comes together fast.
CHEESY DROP BISCUITS
What you'll need . . .
- 2 cups all-purpose flour
- 3/4 cup Parmesan cheese
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- Pinch salt
- 6 tablespoons Earth Balance or salted butter -- cold!
- 3/4 cup soy, almond, or cow's milk*
- 1/2 to 1 cup shredded cheddar cheese
* I've used the same amount of water and even APPLE CIDER for extra flair. When I used the cider, I also used a special maple cheddar in place of regular cheddar cheese. The biscuits were so delicious -- sweet and savory.
Method . . .
- Preheat your oven to 425 degrees F. Spritz a baking sheet with oil or line with parchment paper.
- Whisk together the flour, Parmesan, baking powder, baking soda, and salt.
- Drop the tablespoons of butter into the dry ingredients and then mix with your hands until mixture is crumbly.
- Add in the shredded cheese and pour in the milk. Mix until just combined (doesn't need to be uniform).
- Drop dough in 1/4 cup amounts onto your baking sheet.
- Bake for 16-18 minutes, until golden.