Cheddar Garlic Biscuits

I love Red Lobster's Cheddar Garlic Biscuits. Those things are awesome. Surely, they are horrible for you, but every time we go to Red Lobster (which is kind of rare, since Husband isn't huge on seafood), we chow down on these biscuits. I've tried many copycat recipes over the years, and when I saw a copycat recipe in the Food Network Magazine recently, I knew I had to try it.

I wasn't as impressed by these biscuits as I wanted to be. I wanted to be blown away, and I wasn't. The texture was definitely spot-on, but it needed more garlic flavor to be authentic. I think next time, I would possibly add some garlic powder to the biscuit batter, and possibly a second garlic clove to the garlic butter for garlic butter.

And on a side note, this is my 300th post! Yippee!! And I almost have 100 followers! Time for the happy dance!

Cheddar Garlic Biscuits

adapted from the Food Network Magazine, October 2009 issue

For the biscuits:

Cooking spray

1 3/4 cups all-purpose flour

1 tablespoon plus 2 teaspoons baking powder

2 1/2 teaspoons sugar

1/4 teaspoon salt

3 tablespoons vegetable shortening at room temp

4 tablespoons cold unsalted butter, cut into 1/2 inch pieces

6 oz grated yellow cheddar cheese (about 1 1/4 cups)

3/4 cup whole milk

For the garlic butter:

3 tablespoons unsalted butter

1 clove garlic, smashed

1 teaspoon chopped fresh parsley

1. Position a rack in the upper third of the oven and preheat oven to 425. Lightly mist a large baking sheet with cooking spray.

2. 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-sized 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.

3. Drop the dough onto the baking sheet in scant 1/4 cup portions, 2 inches apart and bake until golden, 15-20 minutes.

4. Meanwhile, make the garlic butter. Melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minute. Remove from heat and stir in parsley. Brush the biscuits with the garlic butter and serve warm.

Click here for printable recipe