A little while ago I received an email, from Tracey, with a cookbook attached to it—for which I’ll be eternally grateful. It’s a special copycat cookbook! I think I shrieked when I saw it! She mailed it to me because of the Lawry’s seasoned salt recipe in it. Obviously—with my severe Lawry’s addiction—she thought I might like. And I sure did!
Now I’d already found the Lawry’s recipe online, but when perusing the rest of the copycat goodies my eye fell on a recipe for Red Lobster Cheese Biscuits! Hey now, wait just a minute, I know those biscuits! They are divine. I drooled at the thought of sinking my teeth in one of those fabulous savoury biscuits, then I wiped my mouth and got to work. Whipped up a big batch of these faux Red Lobster Cheese Biscuits and gave them a slight Kayotic twist.
2 cups Bisquick
1/2 tsp garlic powder
1 tsp Lawry’s garlic salt
1/2 tsp onion powder
1 1/2 cup grated cheese
2/3 cup (butter) milk
3 tbsp butter
2 tsp oregano
Optional: 4 sun-dried tomatoes (on oil)
I started by grating about 1 1/2 cup of cheese. The original recipe calls for sharp cheddar, but well, that would make it pretty expensive biscuits for me so I opted for sharp Gouda in stead. Go with your cheese of choice.
Bisquick, one time only item because I’ll never buy from that web store again. For the Dutchies; think twice and perhaps even three, four or five times before heading over to the Americangoodies.nl store. Worst customer service ever. I’ll check out Kelly’s Expat store in The Hague soon!
Next, dump 2 cups of Bisquick into a big bowl, add 1/2 tsp garlic powder, 1/2 a tsp onion powder and the grated cheese and stir to combine.
Tip: No Bisquick? Simply cut 1/3 cup Crisco (or 1/2 a cup butter) in with 2 cups of flour and add 1tsp baking powder, 1 tsp sugar and 1/2 tsp salt.
Here’s my own addition. The biscuits are great with just cheese, but oh boy, this raises them to a whole new level. I’ve finely chopped 4 sun-dried tomatoes and added them to the mix.
Pour in 2/3 cup of butter milk or regular milk; I prefer butter milk. Mix until you end up with a firm dough, but don’t over-mix.
Drop spoonsful of dough on a baking sheet you’ve lined with grease-proof baking paper. Shape them up with your fingers a bit. My dough was enough for 12 large biscuits.
Melt about 2 oz of butter and whisk in 1/2 to 1 tsp garlic salt (I like a salty outer layer) and 2 tsp oregano.
Lightly brush the biscuits with 50% of the butter mix.
Bake them in a preheated oven at 400F (200C) for 10 to 15 minutes, depending on the size of your biscuits. Until they’re golden brown.
Remove the biscuits from the oven and brush them with the remaining butter.
I’m in heaven. Seventh Biscuit Heaven.
Kay’s Recipe Card
Click here for printable size.