Recently given a choice between dining at a hole-in-the wall Cuban restaurant, a Mom ‘n Pop Indian food spot and a local Irish pub, I chose Red Lobster. It’s inexplicable. Folks, I haven’t been to Red Lobster in…[counts on both hands]…6 years? Yet all I wanted in that moment were baskets of cheddar bay biscuits.
After appropriately stuffing my face with four course for $14.99 including unlimited biscuits, I was quite happy – and also curious. How hard is it to make their famous biscuits? A Google search reveals a host of copycat recipes but I wanted one with instant gratification. Enter this super easy recipe from Love Bakes Good Cakes.
Drawback: that whole lactose intolerance thing means I don’t keep dairy milk or shredded cheddar cheese around. Turns out, it doesn’t matter! The almond milk and veggie shreds incorporated perfectly, along a few tweaks for personal preference. I just ate 3 of these babies, 2 with ham and mustard and honey, and one straight up. Ho boy, this is going in the stack of new favorites:
2 cups Bisquick mix
⅔ cup milk – I used almond
½ cup cheddar cheese, shredded – I used Go Veggie! Parmesan, Mozzarella and Romano blend
1 TB butter, melted
2 TBS margarine, divided
1 tsp. olive oil
⅛ tsp. Old Bay seasoning
1 tsp. parsley flakes
⅛ tsp. salt
⅛ tsp. garlic powder – I used onion powder
1. Preheat oven to 450°F.
2. In a medium bowl, combine the Bisquick, milk and cheese until a soft dough forms. Drop by 9 spoonfuls onto an ungreased baking sheet. Top each biscuit with a spread of margarine (see picture 1).
3. Bake for 8-10 minutes or until golden brown on the tops and sides. Remove from oven. top each biscuit with another sliver of margarine. (I’m not going for health here, people, and these biscuits need salty tops).
4. In a small bowl, combine the melted butter, 1 TBS margarine, olive oil, Old Bay, salt, garlic or onion powder and parsley. Brush the butter mixture over the warm biscuits.
5. Eat! Repeat.
Next time I’ll probably use faux cheddar cheese to obtain that classic orange color, and garlic powder in the butter topping blend. But I am very pleased overall. To boot, the entire process took 15 minutes!
I wonder how many I can eat before the bf notices?