I waitressed at Red Lobster for a short time, and while they do use ice water in their mix, I've always enjoyed it much more using regular 2% milk in the same quantity. The biscuits come out a little fluffier and taste just like the real thing.
Years ago, I had found a similar recipe in a magazine and when I lost that clipping I nearly cried. I tried these and they came out equally terrific. I did use cold whole milk instead of water to make fluffy, and also was heavy handed on the Italian seasoning (and added fresh finely chopped Basil because I love it). I had the family over and served with a Lobster/Crab Garlic pasta and my 86 year old grandmother said (and I quote), "These biscuits be just like the ones at the red lobsters!" Thanks!
Graet recipe easy to prepare. I did not have bisquick on hand. But if you click on the ingredient bisquick baking mix and it give you a substuition mix you can make at home.
I haven't even tried this recipe but I've used the box mix from Walmart and can immediately say there are a few things you can do to help this out. 1) Make the biscuits like drop biscuits, not rolled out cut biscuits. 2) With the box (which I honestly think is bisquick plus seasoning mix packet) says cook @ 425 for like 15 minutes. I cook in greased muffin pan, for 9 and use 1/4 cup more cheese. 3) Spoon the buttery herb mix over the hot biscuits while still in the cups.. it will soak it all up and you won't lose any like when you just use a sheet pan. 4) going to try this recipe soon, hopefully it comes out like the box mix! 5) DON"T OVER MIX- it literally takes like 5 stirs to combine everything, make sure you combine the bisquick, cheese, and icy water at one time.
This really isn't a copycat recipe....its the real thing! Years ago I had these at Red Lobster and commented on how good they were and would love the recipe. A waiter heard me and said "its the recipe from Bisquick!" Yep, it sure is! The secret to being light and fluffy....don't over mix!
They were tough sticky and didn't taste anything like Red Lobster. You can't use bis quick and expect something like that !
I like to take this and roll it out for piecrust for chicken pot pies...so good!
I added an extra 1/4 cup of cheese for my personal tastes, but otherwise followed it to a T. <br/>It came out great, but I was a bit disappointing that they did not turn out moist like RL, and the butter seemed to disappear once I took them out. <br/>I'm going to try milk next time, and butter before AND after. <br/>My family liked it, too. :)
I was very impressed with the results. They are very similar to RL cheddar biscuits. Not only was I impressed with the final product but how quick and easy it was. I deviated from the original recipe by pulling the dough versus using a biscuit cutter....and I only used the garlic powder with parsley....This is a keeper.....My husband loved them! Thanks for sharing
I picked this recipe because it DOESN'T use milk. For one thing I didn't have milk, usually don't, and didn't want to make a special trip. These were great biscuits! A bit heavier than RL's but I could have overmixed them -don't blame the recipe cuz it might be the cook! RL actually uses imitation butter flavored liquid shortening in place of butter in 95% of their cooking and it DOES change the flavor of the topping. I also subbed mrs. dash for the Italian seasoning cuz that's what I had. These also were great with Emril's BAM spice too. Great Recipe!!