Unlock the culinary magic: discover the easy secret to making red lobster biscuits
What To Know
- Turn the dough out onto a lightly floured surface and knead it a few times to form a cohesive ball.
- If you don’t have a biscuit cutter, you can use a glass or cup to cut out the biscuits.
- Store leftover biscuits in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Indulge in the irresistible aroma and buttery goodness of Red Lobster‘s legendary Cheddar Bay Biscuits from the comfort of your own kitchen. Follow our comprehensive guide and master the art of crafting these delectable treats that will tantalize your taste buds.
Ingredients:
- 2 1/4 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup cold unsalted butter, cut into small cubes
- 1 cup buttermilk
- 1 cup shredded sharp cheddar cheese
Instructions:
1. Preheat Oven and Prepare Baking Sheet
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
2. Combine Dry Ingredients
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
3. Cut in Butter
- Using a pastry cutter or two forks, cut the cold butter into the dry ingredients until it resembles coarse crumbs.
4. Add Buttermilk
- Gradually add the buttermilk while mixing until the dough just comes together. Do not overmix.
5. Fold in Cheese
- Gently fold the shredded cheddar cheese into the dough.
6. Shape and Cut Biscuits
- Turn the dough out onto a lightly floured surface and knead it a few times to form a cohesive ball.
- Roll out the dough to a thickness of about 1/2 inch.
- Use a 3-inch biscuit cutter to cut out biscuits and place them on the prepared baking sheet.
7. Bake and Brush
- Bake the biscuits for 12-15 minutes, or until golden brown.
- Immediately brush the tops of the biscuits with melted butter.
8. Serve and Enjoy
- Serve the warm Cheddar Bay Biscuits with your favorite dipping sauce or spread.
Tips for Success:
- Use cold ingredients to ensure flaky biscuits.
- Do not overmix the dough, as it will result in tough biscuits.
- If you don’t have a biscuit cutter, you can use a glass or cup to cut out the biscuits.
- For a richer flavor, use a combination of sharp and extra-sharp cheddar cheese.
Variations:
- Add 1/4 cup chopped green onions to the dough for a savory twist.
- Sprinkle a mixture of garlic powder and parsley on top of the biscuits before baking for an aromatic touch.
- Brush the biscuits with garlic butter or honey butter for a sweet and savory combination.
How to Freeze and Reheat Biscuits:
- To freeze the biscuits: Place the unbaked biscuits on a baking sheet and freeze for 1-2 hours. Transfer the frozen biscuits to an airtight freezer-safe bag and freeze for up to 2 months.
- To reheat the biscuits: Preheat oven to 350°F (175°C). Place the frozen biscuits on a baking sheet and bake for 15-20 minutes, or until warmed through.
Frequently Asked Questions:
Q: Can I use regular milk instead of buttermilk?
A: Yes, you can substitute 1 cup of buttermilk with 1 cup of regular milk mixed with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
Q: My biscuits are too dense. What went wrong?
A: Overmixing the dough can result in dense biscuits. Be sure to mix just until the ingredients are combined.
Q: How do I store leftover biscuits?
A: Store leftover biscuits in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.