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Red Lobster Cheddar Biscuits restaurant.recipes
For the biscuits:
1¾ cups all-purpose flour
1 tablespoon plus 2 teaspoons baking powder
2 ½ teaspoons sugar
¼ teaspoon salt
3 tablespoons vegetable shortening, at room temperature
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
6 ounces grated yellow cheddar cheese (about 1 1/4 cups)
¾ cup whole milk
For the garlic butter:
3 tablespoons unsalted butter
1 clove garlic, smashed
1 teaspoon chopped fresh parsley
Position a rack in the upper third of the oven and preheat to 425°F.
Lightly mist a large baking sheet with cooking spray.
Make the biscuits:
Pulse the flour, baking powder, sugar and salt in a food processor.
Add the shortening and pulse until combined.
Add the butter; pulse 4 or 5 times, or until the butter is in pea-size pieces.
Add the cheese and pulse 2 or 3 times.
Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough.
Turn out onto a clean surface and gently knead until the dough comes together.
Do not overwork the dough or the biscuits will be tough.
Drop the dough onto the baking sheet in scant ¼-cup portions, 2 inches apart, and bake until
golden, 15 to 20 minutes.
Meanwhile, make the garlic butter:
Melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minute.
Remove from the heat and stir in the parsley.
Brush the biscuits with the garlic butter and serve warm.
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