My sweet friend Elaine, who I’ve mentioned a few times already, was incredibly thoughtful and got me a subscription to Food Network magazine. After drooling over the recipes featured in it for several months it finally dawned on me that I should test out a few of them.
So yesterday, I took to the kitchen and attempted to make the Food Network magazine’s version of Red Lobster’s Cheddar Bay Biscuits. Now because I have a 94 year old grandfather, I’ve eaten there on several occasions. (He loves the place…always has and always will. Which reminds me…did I ever tell you about the time my 94 year old grandfather got carded at a Red Lobster in Tuscaloosa, Alabama? No, really. It happened. Trust me. I was there.)
Anyway, yes, the cheddar bay biscuits are pretty much to die for. My friend Christy had them at her wedding. I drool everytime I think of them. So making them just seemed like the obvious thing to do. (I use the word drool a lot..)
For the first time since I got married, I dusted off my
word food processor (WHAT?) and went to town. I felt like I was a real cook. I mean I was making biscuits from scratch afer all. I never make things from scratch because isn’t that why God invented companies like Betty Crocker? So I don’t have to?
I got out all my ingredients:
1 3/4 cups all purpose flour
1 tbsp plus 2 teaspoons baking power
2 1/2 teaspoons sugar
1/4 tsp salt
3 tbsp cold unsalted butter cut into 1/2 in pieces
1 1/4 cups grated yellow cheddar cheese
3/4 cup whole milk
Then I followed the directions:
1.Position rack on upper 3rd of the oven. Preheat to 425. And instead of using a baking sheet, I opted to use muffin tins. And I greased them up really nice.
2. Pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and pulse until combined.
Add the cut up pieces of butter..pulse 4-5 times or until the butter is pea sized. Add the cheese and again, pulse 2-3 times. Pour in themilk and you guessed it…pulse unil the mixture is moistened and turns into a “shaggy” dough. Place the dough mixture onto a work surface and gently knead until the dough comes together. Don’t over-knead the dough or the biscuits will be tough.
3. Drop the dough onto a greased baking sheet or muffin tin and bake 15-20 minutes.
And finally- the garlic butter!
Melt 3 tbsp unsalted butter
1 clove garlic smashed
1 tsp fresh parsely
for one minute over medium heat.
Brush the biscuits and serve warm.
Sounds good, right?
I thought so too. Well, yes, they were fine as far as cheddar biscuits are concerned, but let’s just say Red Lobster would win the biscuit fight anyday. I appreciate Food Network trying to recreate the infamous Cheddar Bay Biscuit recipe, but this one just falls short.
In closing, I would do the following:
Use regular butter, add even more cheddar cheese, and throw in 1/4 tsp garlic powder for good measure.
go to the store and buy the Bisquick version and make the whole process a lot simpler.