Almost-Famous Cheddar Biscuits

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
12-14 biscuits
Level:
Easy

Ingredients
Directions

Position a rack in the upper third of the oven and preheat to 425 degrees. 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 1/4-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.

Photograph by Kate Mathis


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4.3 66
Made them again today for the 5th time and again they turned out delicious. Didn't taste any baking powder. Followed the ingredient directions and added 1/4 teaspoon garlic powder to the dry ingredients. Sprayed down our ice cream scooper with Pam to scoop, over filling it, right out of the food processor and skipped the kneading part. Twice now I've forgot to top with the melted garlic butter (left it in the microwave) and my family didn't even notice. Gotta love it! Thank you! item not reviewed by moderator and published
Too much baking powder & it needs garlic powder item not reviewed by moderator and published
I made it .. But without the shortening .... It was delicious ... So good ..... Perfect item not reviewed by moderator and published
Delicious! Made this recipe several times now, it's hard not to eat too many each and every time. Be sure to make the garlic butter and pour it all over them! Mmmmm. item not reviewed by moderator and published
I worked at Red Lobster. It was owned by General Mills at the time. We used a box mix by GM, which I imagine is Bisquick. Added grated cheddar and used water. Stir and drop. We didn't use fresh garlic either. Tweak that to your taste. item not reviewed by moderator and published
I followed the recipe exactly, and in my opinion, they needed more milk as the dough was a little thick, and either the temp was too hot or the baking time was too long or both. I baked them on an air-bake cookie sheet, and they still got pretty browned on the bottom. I do plan to try them again and make a few adjustments. They did have a good flavor. item not reviewed by moderator and published
I recently moved and cannot find my food processor. Will these succeed without the food processor? item not reviewed by moderator and published
I made them for the first time last night for dinner. After reading the reviews and before making them I decided to use less baking powder. They are SOOOO good and better, I think, than the originals from Red Lobster. I scooped the dough right out of the food processor so think no kneading added to their light and airy consistency. We only put a few for each of us on the table as think it would have been too easy to eat lots more. item not reviewed by moderator and published
I loved this recipe!! I did however make a mistake when I did the recipe I put 2 1/2 tablespoons of sugar instead of 2 1/2 teaspoons. I did another batch the right way but my family like the little bit of sweet from the first batch. We also love garlic so I used extra garlic in the butter. Easy yummy recipe item not reviewed by moderator and published
Followed the recipe exactly but mine didn't come out so well it had a bitter taste and it didn't rise like it needed to! feedback would be greatly appreciated! Also used a mixer because i didn't have a food processor. item not reviewed by moderator and published
This recipe makes them much fluffier: Biscuit 4 c flour 2 T baking powder 1 ½ t salt 1 c Crisco 8 oz orange SHARP coarsely shredded cheese (comes in bag) 16 oz sour cream 1 ½ c club soda Topping 1 c melted butter 2 t garlic powder ½ t salt ¼ t onion powder ¼ t parsley item not reviewed by moderator and published
These were good, except for the baking powder taste. Maybe my baking powder is too old, but I used the exact amount in the recipe, and the taste was overpowering. item not reviewed by moderator and published
I used to work for RL and made the biscuits when I was a teenager. If I remember correctly it was just flower, water and a ton of cheddar cheese. Then you brush melted butter that has garlic salt mixed in on top. item not reviewed by moderator and published
These biscuits taste so good. Made them many times for company and they are always a hit. item not reviewed by moderator and published
Too much baking powder...my husband wouldn't even eat them and suggested saving them for dog biscuits. item not reviewed by moderator and published
FOR BEST RESULTS add a little reduced sodium old bay seasoning to the mixture and sprinkle a little bit on top of the biscuits. Red lobster actually does this and it is amazing (: item not reviewed by moderator and published
WOW! I bought fresh bisuits from Red Lobster to compare... my whole family agreed that these "Almost-Famous Cheddar Biscuits" are much better all around! Thanks for the deliciousness! item not reviewed by moderator and published
These are yummy. I used all (frozen butter since I didn't have shortening in the house and 2% milk. They turned out nice and airy and light with just a hint of crispy crunch on the outside. I also let my dough sit in the frig for about 20 minutes before baking to keep the butter cold so that I could time them coming out of the oven to when the rest of dinner was done. I barely put any melted butter on time, instead added the garlic straight to the dough. item not reviewed by moderator and published
These biscuits were delicious and tasted just like Red Lobster's. I followed the recipe exactly as it is for the biscuits. The only thing I changed was for the butter/garlic topping, I added more butter than what it called for. The 3T. wasn't enough and we wanted them real buttery. Definitely will make again. item not reviewed by moderator and published
I've never had the originals but I made these & they were amazing. This doesn't have to be a copy cat recipe, it stands on its own. They were cheesy & crispy & held up well being used in a bbq chicken sandwich. They still were good the next day too. item not reviewed by moderator and published
I love RL's biscuits, and this recipe comes the closest to it, to date. I have made this recipe often and love the flavor and the texture. Be sure not to overwork the dough, and to eat them the first day, if possible, when their tenderness is at its peak. item not reviewed by moderator and published
This biscuits are really good, I will make it again. item not reviewed by moderator and published
I got over my fear of making biscuits recently and decided to give these a try.... they're now my favorite! Delicious, light and moist! I add a little mroe cheese than called for and my family loves them! item not reviewed by moderator and published
Even without the garlic butter these taste very similar to the real thing! I imagine adding the butter would produce even more RL-like results. Really yummy! item not reviewed by moderator and published
The texture of the biscuits was perfect, but they had an odd, almost bitter taste. They do need some salt and extra garlic flavor. item not reviewed by moderator and published
These were excellent and tasted so much like the real thing! item not reviewed by moderator and published
SO simple AND dekicious too!!! item not reviewed by moderator and published
Amazing! item not reviewed by moderator and published
Soooooo Good!! I made more of the butter than the recipe called for. I added a little salt and after I smashed the garlic, I chopped it so i could put some of it on the biscuits instead of it just being infused into the butter. Of course, we really like garlic in my house. My kids loved them too! They were soft and fluffy inside and just wonderful. Definitely a keeper! item not reviewed by moderator and published
These were AMAZING. My only complaint is that I wish I had made more! And they taste the best right out of the oven. I never have shortening so I replaced it with butter and I baked it at 500 degrees for 6 minutes. I did a lot of research on perfecting biscuits and the biggest tips were: 1. Make sure you have baking powder that's not older than 4 months, 2. Make sure your butter is very cold, 3. Bake at a high temperature for a small amount of time, 4. Handle the dough as little as possible, it's ok if it's shaggy. These are WAY better than Red Lobster!! item not reviewed by moderator and published
These were great. The only thing I would change is I would brush them with salted butter instead of unsalted. item not reviewed by moderator and published
Excellent! Exactly like red lobster! item not reviewed by moderator and published
I followed the recipe step by step. It did not taste like the biscuits I'm used to getting at our local Red Lobster?? I was disappointed. They seemed bland and as if they might need more salt...?? I absolutely love to cook but baking has never exactly been my favorite. After looking at all of the other great reviews left by others, it might just be that I stink at baking...ha ha item not reviewed by moderator and published
Amazing!!! Just made these to go with dinner and everyone loved them! They are so easy to make and very light and fluffy inside. This is my new biscuit recipe even without the cheese and parsley garlic butter. Thank you for the recipe! item not reviewed by moderator and published
I made these biscuits and they were so flaky inside. I used an ice cream scoop and got exactly 12 biscuits. They were awesome!!! item not reviewed by moderator and published
Wow! These are amazing. I've never in my life been to RL because I don't eat fish, but I have heard raves about the biscuits, so I wanted to try them at home. The crazy amount of baking powder in this recipe really works. The biscuits were practically floating off the plate! The only change I made was to use salted butter rather than unsalted, because I like some salt in my biscuits. item not reviewed by moderator and published
So easy and so quick! They come out perfect every time and are sooooo delicious! Doesn't need the butter brushing to be great! item not reviewed by moderator and published
These are absolutely delicious! Instead of tediously kneading the dough, I put the dough in an electric stand mixer. The biscuits were an instant hit in my household, and have been made on countless occasions. item not reviewed by moderator and published
Tastes just like the real thing. Great recipe. item not reviewed by moderator and published
I used to work at RL and they actually just use Bisquick and mix in shredded cheddar and when they come out of the oven, brush the top with a store bought fake butter sauce that comes in a gallon jug (uck) then top it with chopped parsley...This sounds better than theirs lol item not reviewed by moderator and published
These biscuits were a total hit! Better than the "commercial" biscuits item not reviewed by moderator and published
So YUMMY! These were so easy to make. I have not had much luck with biscuits in the past but these turned out perfect. It's fool proof! Instead of spooning them onto the pan, I simply formed the dough into a square and cut them. item not reviewed by moderator and published
YUM! Light, buttery, flaky, delicious-and a keeper. I increased sharp cheddar to 1.5 cups and added 1.5 tsp. of "Old Bay" to dry ingredients. I used Penzey's dry parsley, minced garlic and Chesapeake Bay Seasoning. I can't believe how easy they are too make- an extra benefit. item not reviewed by moderator and published
Hi Bobbiem53- that just means not to overwork the dough. It'll seem a little wet and not smooth. Mixed together but not overmixed. But I havenot seen that term used in baking either! item not reviewed by moderator and published
Sounds really good and I have taken in all the comments. One thing, what in the world is "shagy" dough? Never heard of this term. I thought I've lived a number of years and knew a good amount of cooking terms but this is new to me. item not reviewed by moderator and published
This recipe is to die for! I'm always one for following the recipe but when it comes to cheese I never skimp out. I maybe add 1/4 cup more cheese (old yellow cheddar), and reduce the salt. One reason I do not like the RL's biscuits because they are so salty!! These biscuits go down well with minestrone soup or even FRIED CHICKEN!! OMG the best combination ever!! My friends and family always ask me when I'm going to make cheddar biscuits and they are gone in seconds since then I've opted to double the recipe. Trust me these are nothing like the Red Lobster biscuits these are 100x better and your family and friends will absolutely love it! item not reviewed by moderator and published
Really close to the Red Lobster biscuits - my kids ask for them all the time. item not reviewed by moderator and published
These were amazing. I managed to get 20 biscuits out of the recipe and 4 people ate the entire platter at dinner (and then adamantly denied that there could possibly have been 20 biscuits on the plate. The only thing I had to change from the recipe is that I had to double the butter for brushing on after baking to get enough to do all 20 biscuits and I also used buttermilk instead of whole milk. These are very similar to Red Lobster's but less salty which is fine by me. If you wanted to make them closer to RL's, I would use salted butter for brushing on the top and also in the recipe. item not reviewed by moderator and published
These are great - my family gobbled them up! On the second try, I made a few tweaks for the better: 1 substituted whole-wheat flour for 1 cup of white flour, 2 used salted butter (maybe decrease the 1/4 tsp. salt a little, 3 weighed the cheese instead of using measuring cups. First time around, I measured the cheese and it wasn't enough. Weighing the 6oz. ensured a nice but not overpowering cheese flavour. Like a previous reviewer, I just broke off pieces of dough, rolled and flattened them a bit, and baked as directed. So good and so easy! item not reviewed by moderator and published
first time making these and they were perfect! i surprised my husband with them and because he didn't know what it was and i gave him a bite, he immediately said "whoa, red lobster biscuits??" :) Thanks for the recipe Food Network! item not reviewed by moderator and published
these were so good! I felt like i was eating at red lobster!they are really good fresh out of the oven. item not reviewed by moderator and published
I made these biscuits tonight and realized (after I made them) there is too much baking powder in the recipe. Very strong flavor! Will adjust the bk powder next time around. Food Network, please check this ingredient. Thanks, otherwise the biscuits would be delicious. item not reviewed by moderator and published
These are so yummy!! The only modification I made was increasing the garlic to 4 cloves for the butter sauce. item not reviewed by moderator and published
These biscuit were so good.Like some others i didnt have whole milk.i actually used evaporated milk and they turned out great.They taste at best warm! item not reviewed by moderator and published
These were spot-on for flavor, so close to Red Lobster it was amazing! I forgot to get whole milk so I just used regular 2%. I also used 4 tbs of butter and 3 garlic cloves and dried parsley for the butter sauce and I brushed them twice. Sooooooo good! I do love garlic flavor, so I think I will try a little garlic salt in the dough next time. These were so easy! I will definitely be making them again! item not reviewed by moderator and published
I made these with gluten free flour, and they were amazing! They melted in your mouth...You do have to eat them right out of the oven though, so time your meal accordingly. item not reviewed by moderator and published
The biscuits themselves came out perfect with a little extra cheddar cheese. For the garlic butter sauce I used two cloves of garlic and an extra tbs of butter. Next time I may use another clove of garlic. Overall there great. item not reviewed by moderator and published
It's been awhile since I've been to a Red Lobster, but I thought these were great. They were tender and had a good taste of cheddar to them. Will definitely make them again. item not reviewed by moderator and published
After reading other reviews suggesting more garlic , I used 1 tsp. of roasted garlic powder in the dough. It was the perfect amount of garlic for my family. Not exactly like the 'almost famous' ones at Red Lobster- these were a little more tender and not as free form in looks. We thought they were better! item not reviewed by moderator and published
Quick to prepare, but everyone said they did not have the right flavor! I think it's too much baking powder! I will file this one in my basket because I won't risk making them again. The texture was on but they lacked the strong garlic taste also! I'll play with my usual biscuit recipe or go without! item not reviewed by moderator and published
I've never had the biscuits from Red Lobster, but decided to try this recipe out when I made corn chowder for dinner last night. Everyone LOVED these biscuits. I used only four onces of cheese, and I did add an extra garlic clove to the butter, but those are the only changes I made. Thanks!!! :) item not reviewed by moderator and published
I love Red Lobster's cheddar biscuits, but was really disappointed with the biscuits from this recipe. They had no cheesy flavor. I used Cracker Barrell extra-sharp cheddar, figuring that RL uses an easily accessable product that is cost-effective. I agree about the ease of the recipe, but the result consigns it to the circular file--unless someone can tell me where I went wrong. item not reviewed by moderator and published
Don't change a thing, except to make more melted butter with 2 cloves of garlic to paint on top. My biscuits came out super moist and delicious. So easy. I love the fact that you don't have to roll out and cut. I just tore off chunks of dough and put them on the baking sheet. I will be making these for our annual neighborhood trick-or-treat dinner of soups and chilis. item not reviewed by moderator and published
...but needs more garlic! I will mix some garlic powder into the dough next time, or add garlic salt to the butter mixture for brushing. I love that I can have these at home now! item not reviewed by moderator and published
These were delicious. I made them to go with salad and fettucine alfredo. I love that they can be mixed up easily in the food processor. These are better than the restaurant's. I think I might like a little more garlic or maybe garlic salt, but that is all I would change. item not reviewed by moderator and published
These were soo easy to make, almost as easy as making Bisquik biscuits. These came out very flaky, they reminded me of a croissant because they were sooo flaky and tender. I haven't had the Red Lobster cheddar biscuits before but my fiance has and he said these taste better. I didn't have fresh parsley so I had to leave it out and that's the only change I made to the recipe. Thanks, I will make these again. item not reviewed by moderator and published
We did the same it's so good. item not reviewed by moderator and published
what you did has absolutely nothing to do with this recipe. you shouldn't have rated it, if you didn't make it. item not reviewed by moderator and published
Make them on a pizza stone and they'll come out perfect. item not reviewed by moderator and published
In order for a biscuit to rise properly and have the right texture the butter needs to remain COLD and relatively whole. After I have the butter at the proper consistency (and this goes with any biscuit), I work the liquid in by hand until it's taken enough and is no longer dry. Pretty much any mix-ins (save for delicate ones like berries), I actually add after the dry ingredients, before the butter. the bitterness….I don't know, did you accidentally use soda instead of powder? item not reviewed by moderator and published
I bet I know why your biscuits were bitter... When you make the garlic butter, you are supposed to use one clove of garlic, smashed, and the recipe says to heat the butter with the smashed garlic clove in a saucepan over medium heat... If you heated the butter and garlic mixture too long, and it's REALLY easy to do this, you burned the garlic. Even if the garlic isn't black-looking, it still might be overcooked. Overcooked fresh garlic is VERY bitter. item not reviewed by moderator and published
The recipe calls for "medium heat." The garlic clove will cook FAST in that hot butter! If I had to estimate, once the butter is melted and hot, you don't need to leave the clove in the butter very long at all to make it taste "garlicky". After 60 seconds (approximately), take the garlic clove OUT of the butter with a slotted spoon so it doesn't burn. OR use garlic powder instead. You can put garlic powder into the butter instead of the clove of garlic. Garlic powder won't burn and turn bitter. item not reviewed by moderator and published
sweethang9 is right about mixing up biscuits. If you used a mixer instead of a food processor, I bet you that even if the butter was cold when you put it in, the mixer probably "smashed" the butter up into the batter instead of "cutting" it in, like a food processor would have done. The butter has to stay in little pieces inside the dough so that when the biscuits go in the oven, the water inside the little pieces of butter will turn to steam and make the biscuit "puff up." item not reviewed by moderator and published
Look up a recipe for biscuits that explains what sweethang9 is saying. That'll help. **I just saw Ree making biscuits on her show this week (without a food processor), and she used a pastry cutter. I bet her biscuit recipes talk about how to do this and keep butter cold! Also, your baking powder might be old. Baking powder loses it's ability to "poof" up if it's old. Even if you bought it new recently, it still might have lost it's poof if it has been on the store shelf for too long. LUCK! :) item not reviewed by moderator and published
Some baking powders taste bitter. My Mom taught me to use Rumford baking powder, which is aluminum free, so you don’t get the bitter after taste. item not reviewed by moderator and published
You could also use BOTH shortening and butter in the dough. The butter for the flavor, and the shortening will make the biscuits more tender. Just use half a cup of crisco and half a cup of butter. OR you could do like my best friend does, and use the butter-flavored Crisco! Her biscuits turn out great and she doesn't have to worry about cutting the butter into the dough since shortening is way more forgiving than butter when you're trying to cut it into the biscuit dough. item not reviewed by moderator and published
Maybe your baking powder was old... I've accidentally used old baking powder before, but all it did was make my biscuits flat. Is there any chance that maybe you didn't get the baking powder mixed into the flour really really well? The old recipes would say to "sift the flour and baking powder together" to make sure they're mixed, but if you used a food processor, maybe the baking powder clung to the side of the processor bowl and when you dumped it out, the dough was covered with the powder? item not reviewed by moderator and published
That doesn't make sense….you are certainly not remembering that correctly. item not reviewed by moderator and published
I bet you that the "flour" you remember using as a teenager was actually either a mix... I know restaurants can buy commercial dry mixes like that that include: flour, baking powder, salt, and dry milk. It saves time when you're mixing it in the restaurant, and that would by why you only remember adding water and cheese to the dough. item not reviewed by moderator and published
It was a mix by General Mills (same as Bisquick) water and cheese. Butter, garlic powder and parsley on top. I worked there also, many moons ago. :) item not reviewed by moderator and published
Use less baking powder then. Or use self-rising flour and just don't add baking powder and salt separately. That's what I do anyway, just to save myself a few steps. I always use self-rising flour for biscuits. Actually, I even use self-rising flour to bread things I'm going to fry. I bet that would solve the problem! item not reviewed by moderator and published
I have three ideas about what the bitter taste might be: Maybe when you heated the butter with the garlic clove in it, maybe the garlic clove burned a little and got bitter? OR try reducing the amount of baking powder. It seems to me that everyone seems to have a different opinion on how much baking powder is enough. I use self-rising flour, it already has a small amount of baking powder in it, and it's enough to make them rise OR maybe you accidentally used baking soda instead of baking powder? item not reviewed by moderator and published
Ask us!! To be honest, my mom is a terrible cook. So everything I've learned about cooking, I had to teach myself!! I watched a LOT of foodtv before I ever made my first biscuits, and now my family and neighbors BEG me to make my biscuits!! I was SO proud the first time I made biscuits that came out soft and buttery... But TRUST ME, I had a lot of failures before I figured it out!! Hang in there!! If I figured it out, you can too!! :) item not reviewed by moderator and published
The ice cream scoop is a great idea!!! I never thought of doing that!!!! THANKS FOR POSTING!! item not reviewed by moderator and published
HAHA. My husband said the same thing when I made these... He worked at a RL while he was in college, and he remembers the "bisquick" too. hahaha. I think restaurants can get all kinds of "dry mixes" delivered to them. I bet the one RL gets has flour, baking powder, salt, and dry milk already IN that dry mix. That's why you guys only had to add water and cheese to make the dough! That "topping" really IS gross-looking in the jug, btw. I totally agree. haha item not reviewed by moderator and published
Lafamiliaramirez I have to agree with you. I friend of mine got the RL recipe years ago. Went to dinner there and asked them for it. They gave here the recipe and added 50.00 to her bill. She figured that since they charged her for it she'd share it with all her friends , family , people at work. That's how I got it and yeah the base is good old Bisquik. item not reviewed by moderator and published
Well, when people say "shaggy" dough, all they're saying is that it's not smooth and well-mixed. They call it shaggy because it might look kind of like a shaggy dog. HAHA. You've been cooking a while, so you'll know what I mean by that. We just never called it "shaggy" before. They're just trying to describe what the dough looks like when it's come together, but not overly well-mixed. item not reviewed by moderator and published
Maybe...The recipe calls for 6oz of shredded cheddar. (Cracker Barrel Cheddar: yum!) Did you measure the cheese by volume, like with measuring cups? 1 1/4cups just isn't enough cheese! I'm pretty sure they meant 6oz by WEIGHT. I increased the cheese to 6 oz by weight and they were MUCH better. Or just keep adding cheese to the dough until it looks like enough, that's what I do. I only measured the first time. Also, use salted butter. If they aren't salty enough, nothing else tastes right either. item not reviewed by moderator and published
You can easily use dried parsley next time in the topping if you don't have fresh! I RARELY have fresh parsley in my house, and I'm not likely to buy fresh parsley just for my biscuits. haha :) item not reviewed by moderator and published

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