We thoroughly enjoyed this take on RL's cheddar bay biscuits. I appreciate the fact that the addition of the softened butter to the batter made the biscuits just a little 'softer.' These things are sponges and soaked up all the glaze! Perfect! Thanks for sharing a great copycat recipe, Larkin. Made for PAC Fall '12.
These are so close to red lobster's biscuits. After we had them, my friend suggested adding some Parmesan to the the batter. We tried it (we used about 1/4 cup) and it brings them even closer to perfection!