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How to make Red Lobster Biscuits – almost


Though I have eaten them just once, the aaah moment of discovering Red Lobster biscuits remain in this foodie memory. Copycat recipes are all over the net. I thought I would try DamnDelicious ‘s recipe (uses sugar in her version and melts the butter – avoid).  But other experts (Natashaneagle) urge you to use really cold butter bits and the crumbing method to get flakier biscuits. As usual, I combined two recipes and then gave it the Nomad Nri touch. Substitute, substitute, substitute with what your larder reveals 🙂

So instead of kosher salt, I used coarse crystal sea salt. Added a spoon of chilli flakes. Finely chopped fresh coriander and mint instead of dried parsley for the topping. Above all, I had leftover garlic paste from an Iftar street foodie raid at the local Al Reef  Bakery. So used that aromatic yumminess (instead of garlic powder in the original recipe) and blended it well into Laban-up (UAE’s  favourite buttermilk)..  Heaven can wait…

 

Red Lobster biscuits - the dough

Red Lobster biscuits – the dough

So mix well(after preheating oven to 450)

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon sea salt powdered
1 Tbs chilli flakes

Use two knives and work 1/2 cup of roughly cubed butter into the flour mix till it gets crumbly (bits of cold butter left intact make yummy biscuits – so dont overdo mixing).  Add 1 cup grated cheddar cheese and toss till cheese gets coated with flour. Pour blended 1 cup buttermilk (Laban-Up) and 2 teaspoons garlic paste  (Al Reef Bakery or Union Coop) into the flour and cheese mix and mix only for a minute.  Drop mix on a baking sheet 1 inch apart.

Bake for 15 to 20 minutes – by now your kids will emerge from their Friday slumber with the aromatic garlic fragrances wafting through your air-conditioning vents. When the biscuits turn golden brown, take them out and put a generous topping of this blended mix  —
3 tablespoons unsalted butter, melted
1 tablespoon finely chopped fresh coriander and mint leaves
1 large dollop of garlic butter

 

Red Lobster biscuits - copycat final

Eat the cheesy-garlicky yumminess asap as they taste divine when warm. What would I do different next time? Maybe blend the coriander and mint into the dough and not as topping. Take it out at exactly 20 minutes and then put the topping. My biscuits were mildly crunchy and slightly browned at the base (multi-tasking Mom brushed butter on the foil and took it out at 25 minutes).. Needless to say, my daughter loved them..  Asked if she could take it to a friend’s home… Joyyyyy!!!

 

 
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Posted by on July 4, 2014 in Recipes

 

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