Tuesday, September 15, 2009


Red Lobster is a chain of seafood restaurants found all over the US. All Americans are familiar with them, and I suspect, although they won't always admit to it, most people will have eaten there at some point. For me, I don't mind them. I have always had perfectly well cooked and tasty food, at an affordable price, very important in today's economy. Okay, they are not serving line caught wild salmon or hand dived scallops, but then neither are they pretending to be something they are not. Any night of the week there will be lines of people waiting for tables. So they must be doing something right.

One thing they definitely do right is the basket of warm Cheddar biscuits they bring to your table on your arrival. They are delicious. Warm, soft and very moreish. It would be easy to eat your daily calorie intake in these alone. I have tried to recreate them, and have gotten pretty close, but there was always something not quite right. So you can imagine my delight when Food Network Magazine printed the recipe.

I immediately scanned the recipe for details on where I was going wrong, and then set to work making them. Could they possibly turn out just like the real thing? After the 20 mins in the oven, the wait was killing me, I pulled out a tray, which to the eye looked pretty authentic. and then I bit into the first one, and yes, to my utter delight here was the illusive cheddar biscuit I had tried so often to copy. I was so happy.

Where had I gone wrong? Sorry to say it was vegetable shortening! I know. We don't want to use it but there is no doubt it makes for tasty cooking and baking. Also a brush with melted garlic butter while still warm put the finishing touch. So I can be happy now I have the recipe and I am delighted to be able to share it with you.

1 3/4 cups all purpose flour(SR)
1 Tbsp + 2 tsp baking powder
2 1/2 tsp sugar
1/4 tsp salt
3 Tbsp vegetable shortening at room temp
4 Tbsp cold unsalted butter, cubed
1 1/4 grated yellow cheddar
3/4 cup whole milk

3 Tbsp unsalted butter
1 clove garlic, smashed 1 tsp parsley

Heat oven to 425f (220c) and lightly oil a baking sheet.

Pulse flour, baking powder, sugar and salt on processor. Add shortening until combined then add butter and and pulse until you have pea sized pieces throughout the flour. Add cheese then pour in milk and mix until it just comes together. DO NOT OVER MIX.

Turnout and gently bring it all together.

Drop onto baking sheet in 1/4 cup size, I use an ice cream scoop, place 2" apart.

Bake for 15-20mins until golden brown.

When they come out of the oven brush with the melted garlic butter.

I hope you enjoy these as much as I do. They go well with soup, chili, salad in fact they will go well with just about anything.


Coby said...

Authentic American Biscuits?:) I'd love to give them a go:D I'm really pleased for you Jacqui, having nearly perfected a recipe from a familiar restaurant myself, I know how it can feel elusive. I can only imagine the satisfaction though;) Well done!

mmunford2000 said...

I make these too, but cheat a little on the bisquit part by using jiffy biscuit mix! The secret is the garlic butter drizzled on top!

Sallie said...

I am so excited that you posted this recipe - thank you so much for sharing! I am having a little Fall event here in a few weeks and these will go wonderful with the chili I am planning on serving - thanks again, Jacqui!