Red Lobster's Cheese Biscuits
David Van Ess
Nancy {:-)
* Exported from MasterCook *
Red Lobster Garlic Biscuits
Recipe By : rec.food.cooking
Serving Size : 1 Preparation Time :0:00
Categories : Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Bisquick® baking mix
2/3 cup milk
1/2 cup shredded cheddar cheese -- (or more to taste)
Topping
1/4 cup butter or margarine -- melted
1/2 teaspoon garlic powder
1 tablespoon parsley flakes
Mix the baking mix, milk and cheese until a soft dough forms; beat
vigorously for 30 sec.
Drop dough by spoonfuls onto a 11x7" baking pan. Bake at 450 degrees for
about 12 min. or until lightly browned.
Mix butter, garlic powder and parsley. Brush over warm biscuits before
removing them from baking pan. serve warm.
- - - - - - - - - - - - - - - - - -
singer <sin...@nightmusic.org> wrote in article
<9338455...@nightmusic.org>...
> Some time ago, this recipe was posted here. I accidentally deleted it
> before I had a chance to copy it. Could someone please post it again?
>
> Thanks
>
> singer
> --
> Where there is music, there can be no evil.
> -- Miguel de Cervantes
>
HELEN PEAGRAM
Title: Red Lobster's Cheesy Garlic Rolls (Kathy's)
Categories: Breads
Yield: 1 Servings
2 1/2 lb Baking mix *
21 oz Cold water
6 oz Grated mild cheddar cheese
*RL uses a specially made product, but Bisquick buttermilk baking mix
is a decent substitute
Mix together above ingredients (by hand, an electric mixer will NOT
work) until JUST combined --do not overmix. Scoop with a 1 1/2 ounce
scoop onto 2 parchment-lined baking sheets (20 per sheet), and bake
in a 450 convection oven for 4-5 minutes. Rotate the sheets, and
bake another 4-5 minutes. (Note, a commercial convection oven cooks
about 25 percent faster than a home oven -- for the same results,
increase the baking time somewhat, but be careful not to overbrown
the rolls, they should be a light golden brown).
Remove rolls from the oven, and brush with garlic butter mixture
(again, RL uses a proprietary product, but you can make a decent
imitation by adding garlic powder, NOT salt) to taste, plus some
dehydrated parsley flakes to liquid margarine. Do not add too much
butter to the rolls, or the garlic flavor will overpower the cheese.
For variations, increase the cheese to 8 oz. (better, and the way the
Lobster used to do it), or substitute about 5 oz. shredded Parmesan
(NOT the dried stuff that comes in a can) for the cheddar. The
Parmesan variation is excellent. IMHO, better than the original. As a
breakfast bread (or snack for the cook), you may also add 4-5 slices
of crisp cooked bacon to this. In this case, brush with regular
liquid margarine instead of garlic butter.
Note: this is a half recipe for the ones made at the Lobster. It
makes 40 rolls, which is a LOT for home use. You might want to scale
it down somewhat.
Kathy in Bryan, TX From: Bill Jernigan Submitted By HELEN PEAGRAM On
07-07-94 (1129)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Red Lobster Cheese Biscuits
Categories: Breads, Biscuits
Yield: 60 Servings
1 ts Garlic salt or powder
1 tb Parsley flakes
1 ts Italian seasonings
5 lb Bisquick
44 oz ;Water, cold
1 lb Cheddar, sharp; grated
1/2 c Butter
Preheat oven to 450 degrees. Mix bisquick, water and cheese. Drop by
large spoonfuls onto greased baking sheet. Bake for 8-10 minutes.
After baking, (while hot) brush on melted butter or margarine mixed
with garlic powder, parsley flakes and Italian seasoning. (Amounts
will vary by the size batch you make, but a little goes a long way.)
Serve hot. The RL manager's recipe is for a large quantity, so you'll
have to reduce the ingredient quantities by the size batch you
desire. Note: For a smaller batch I usually use 2 C. Bisquick, 1/2
cup cold water, and 3/4 c. grated cheddar which will yield about 12
biscuits. You may also substitute soda water or gingerale for the
water, if desired. From: Carol Shenkenberger Date: 15 Aug
98
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pitts' Real Red Lobster Rolls
Categories: Breads
Yield: 40 Rolls
2 1/2 c Biscuit mix
8 oz Mild cheddar; grated
21 oz Cold water
ARRRRGH....Actually, the recipe has changed slightly over the years,
but a half-batch portion (40 rolls) is made by:
2 1/2 lbs. buttermilk baking mix (RL uses a proprietary brand, but
Bisquick is a good substitute)
6 oz. grated mild cheddar cheese (used to be 8 oz., and I believe I'd
use the larger version if making these at home)
21 oz. COLD water
Combine these ingredients by hand. Do not use a mixer, and do not
overmix. Using a 1 1/2 oz. ice cream scoop, scoop the rolls onto two
parchment-lined baking sheets.
Immediately place scooped rolls in a preheated 425 degree convection
oven. (A 450 degree regular oven should be about right). Bake for
4-5 minutes. Rotate baking sheets to ensure even browning and bake
another 4-5 minutes.
Immediately brush hot rolls with a garlic butter mixture (liquid
margarine, seasoned with garlic salt, dried parsley, will be a good
substitute for the stuff we use). Do not make the garlic butter
mixture too strong or it will overpower the taste of the cheese.
The rolls may be made in advance, and held at room temperature for up
to an hour if you don't brush 'em with garlic butter (this is NOT the
way RL does it, however, they are baked to order, as needed or every
10 minutes to keep them fresh). To re-heat, place rolls in a 425
convection oven (450 regular oven) for 1 1/2 minutes, or until warm,
then brush with garlic butter.
If you want to experiment, you can substitute about 5 oz. of freshly
grated Parmesan cheese for the cheddar called for in the original
recipe (EXCELLENT) or make breakfast rolls by adding 4-5 slices of
diced, cooked bacon to the original recipe, and substituting regular
butter for the garlic butter.
I was one of the original bakers RL trained when they brought these
things on-line, have baked about a quazillion of them, and have
trained I don't know how many people to make them. I hate the sight
of them. But they ARE good, aren't they?
Kathy in Bryan, TX
Date: 04 Feb 94 07:57 From: Kathy Pitts
To: Teresa May Subj: Garlic Cheese Rolls
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Red Lobster Biscuits
Categories: Breads
Yield: 12 Servings
MMMMM-------------------CATHY KEATING (RKHS20C------------------------
2 c Bisquick
2/3 c Milk
1/2 c Grated cheddar cheese
1/4 c Butter; melted
1/4 ts Garlic salt
ds Italian seasoning;generous
Combine first 3 ingredients. It will be sticky. Spoon into 12
well-greased muffin tins. Do not use paper liners. Combine last 3
ingredients and spread evenly over the raw batter. Bake for about
10-15 minutes at 450 until nicely browned.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Red Lobster Bisquick Rolls (Cut Down)
Categories: Breads, Quickbreads
Yield: 6 Servings
3/4 c Cheese ; cheddar, grated .
2/3 c Milk
0.00 Butter; melted
Place Bisquick in bowl. Cut butter into 1/4" pieces. Place butter on
top of bisquick. Stir with fork until butter is completely coated
with bisquick. Make a well in mixture and add milk (and add the
cheese in the RL recipe). STir only until blended. Place in an
ungreased biscuit pan with the sides of biscuits touching... this
keeps them soft. Bruch melted butter with seasonings in RL recipe).
Bake at 450 degrees for 9 minutes. You might want to try them each
way. Thanks to Judy, and Paula who posted after I did. Now it will be
your turn. -=Karen in Poughkeepsie=- FROM: KAREN POLAND (SWSS13B)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Red Lobster Cheese Rolls
Categories: Breads
Yield: 10 Servings
-JUDY GARNETT PJXG05A
Garlic salt; or powder
Parsley flakes
Italian seasonings
2 c Bisquick
1/2 c Cold water; scant cup
3 oz Sharp Cheddar cheese; grated
1 oz Butter; OR margarine
My Notes: When the Red Lobster restaurant that we go to started
serving their cheese rolls, I managed to talk the manager out of this
recipe. It's been posted numerous times since 3/90 by me and by
Elaine Radis and others. The quantities I've given are as the manager
gave me. Later, I cut the ingredient quantities down to be more
useable by the average family. These do freeze, however, so it's
worthwhile making the larger batch and freezing the ones you do not
plan to use immediately. Preheat oven to 450 degrees. Mix bisquick,
water and cheese. Drop by large spoonfuls onto greased baking sheet.
Bake for 8-10 minutes. After baking, (while hot) brush on melted
butter or margarine mixed with garlic powder, parsley flakes and
italian seasoning. (Amounts will vary by the size batch you make, but
a little goes a long way.) Serve hot. The RL manager's recipe is for
a large quantity, so you'll have to reduce the ingredient quantities
by the size batch you desire.
FOOD AND WINE CLUB TOPIC: BUSY COOK TIME: 02/19 6:09 PM
TO: CYNTHIA ALLDREDGE (DWWJ72A) FROM: PHYLLIS SMITH (WCDT64B)
SUBJECT: APRIL FOOL'S RECIPES
Hi Cynthia, I have a few. Hope these are what you want.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Red Lobster Cheese Rolls * Small Recipe
Categories: Breads, Quickbreads
Yield: 12 Servings
-JUDY GARNETT (PJXG05A)
Garlic salt; or powder
Parsley flakes
Italian seasonings
2 c Bisquick
1/2 c Cold water; scant cup
3 oz Sharp Cheddar cheese; grated
1 oz Butter; OR margarine
My Notes: When the Red Lobster restaurant that we go to started
serving their cheese rolls, I managed to talk the manager out of this
recipe. It's been posted numerous times since 3/90 by me and by
Elaine Radis and others. The quantities I've given are as the manager
gave me. Later, I cut the ingredient quantities down to be more
useable by the average family. These do freeze, however, so it's
worthwhile making the larger batch and freezing the ones you do not
plan to use immediately.
Preheat oven to 450 degrees. Mix bisquick, water and cheese. Drop by
large spoonfuls onto greased baking sheet. Bake for 8-10 minutes.
After baking, (while hot) brush on melted butter or margarine mixed
with garlic powder, parsley flakes and italian seasoning. (Amounts
will vary by the size batch you make, but a little goes a long way.)
Serve hot. The RL manager's recipe is for a large quantity, so you'll
have to reduce the ingredient quantities by the size batch you desire.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Red Lobster Cheese Rolls --Pjxg05a
Categories: Breads
Yield: 12 Servings
Garlic salt; or powder Parsley flakes Italian seasonings 2 cups
Bisquick 1/2 cup cold water; scant cup 3 oz. sharp cheddar cheese;
grated 1 oz butter OR margarine
Preheat oven to 450 degrees. Mix bisquick, water, and cheese. Drop by
large spoonfuls onto greased baking sheet. Bake for 8-10 minutes.
After baking, (while hot) brush on melted butter or margarine mixed
with garlic powder, parsley flakes, and Italian seasoning. (Amounts
will vary by the size batch you make, but a little goes a long way.)
Serve hot. The RL manager's recipe is for a large quantity, so you'll
have to reduce the ingredient quantities by the size batch you
desired.
NOTE: I use 2 cups bisquick, 1/2 cup + 2 tablespoons cold water, and
1 cup grated cheddar which yields about 12 biscuits.
I obtained this recipe from Norma Wrenn (NPXR56B)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Red Lobster Garlic Cheese Rolls
Categories: Breads, Quickbreads
Yield: 1 Servings
Garlic powder
Italian seasoning
Parsley;- flakes
5 lb Bisquick
44 oz Cold water
1 lb Cheese;cheddar grated
Preheat oven to 450 degrees. Mix above ingredients.
Drop by large spoon- fuls onto greased baking sheet. Bake for 8-10
minutes. Brush on melted but- ter mixed with garlic powder, parsley
flakes and Italian seasoning. (Amounts will vary by the size batch
you make, but a littlegoes a long way). Serve hot. FROM:
JUDY GARNETT (PJXG05A)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Red Lobster Garlic Cheese Biscuits (Light)
Categories: Breads, Muffins, Low cal
Yield: 12 Servings
2 c Minus 1 T flour
1 tb Plus 2 tsp baking powder
1/2 ts Baking soda
1 Pinch salt
3 tb Stick margarine, chilled
3/4 c Low fat (1.5%) buttermilk
1 1/2 oz Sharp cheddar cheese, grated
1/4 ts Garlic powder
1. Preheat oven to 450F. Line baking sheet with parchment or waxed
paper; spray with nonstick cooking spray.
2. In a medium bowl, sift together the flour, baking powder, soda and
salt. Add 2 tablespoons of the margarine and blend with pastry cutter
until mixture resembles coarse crumbs. Add buttermilk and cheese;
combine with fork, handling dough as little as possible. Drop by
spoonfuls onto prepared baking sheet; bake until lightly browned,
about 8-10 minutes.
3. While biscuits are baking, in a small microwavable bowl, add
remaining tablespoon margarine; microwave on high until margarine is
melted. Stir in garlic powder; set aside.
4. When biscuits are done, remove from oven and brush margarine
mixture evenly over the warm biscuits. Remove from baking sheet and
serve immediately.
Serving (1 biscuit) equals 3/4 fat, 1 1/4 bread, 15 calories. Per
serving 83 calories, 2 gm pro, 9 gm carb, 4 gm fat, 338 mg sodium, 4
mg chol, 0 gm fib.
Source: Weight Watchers Magazine, December 1994 Typed for you by Linda
Fields, Cyberealm BBS Watertown NY and home of Kook-Net 315-786-1120
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Red Lobster Cheese Biscuits
Categories: Breads
Yield: 12 Biscuits
MMMMM--------------------------BISCUIT-------------------------------
2 c Bisquick
1/2 c Cold Water
3/4 c Cheese, Cheddar; grated
MMMMM--------------------------TOPPING-------------------------------
2 tb Butter, melted
pn Garlic powder*
pn Italian seasonings*
pn Parsley flakes*
Preheat oven to 450. Mix bisquick, water and cheese. Drop by large
(heaping tablespoon) spoonfuls onto GREASED baking sheet. Bake 10-15
Min. After baking (while still hot) brush on melted butter/spices.
*Spices can vary - but a little goes a long way. Note: Try parmesan
cheese
From: Kathy Pitts, Cooking echo == Courtesy of Dale & Gail Shipp.
From: Wesley Pitts 03-30-95. ReU/L to NCE by Burt Ford 2/97.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Red Lobster Cheese Biscuits
Categories: Breads, Biscuits, Quickbreads
Yield: 60 Servings
1 ts Garlic salt or powder
1 tb Parsley flakes
1 ts Italian seasonings
5 lb Bisquick
44 oz ;Water, cold
1 lb Cheddar, sharp; grated
1/2 c Butter
Preheat oven to 450 degrees. Mix bisquick, water and cheese. Drop by
large spoonfuls onto greased baking sheet. Bake for 8-10 minutes.
After baking, (while hot) brush on melted butter or margarine mixed
with garlic powder, parsley flakes and Italian seasoning. (Amounts
will vary by the size batch you make, but a little goes a long way.)
Serve hot. The RL manager's recipe is for a large quantity, so you'll
have to reduce the ingredient quantities by the size batch you
desire. Note: For a smaller batch I usually use 2 C. Bisquick, 1/2
cup cold water, and 3/4 c. grated cheddar which will yield about 12
biscuits. You may also substitute soda water or gingerale for the
water, if desired.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Biscuits - Red Lobster
Categories: Breads, Copycat
Yield: 12 Servings
2 c Bisquick
1/4 c Butter; melted
2/3 c Milk
1/4 ts Garlic salt
1/2 c Grated cheddar cheese
ds Italian seasoning; generous
MMMMM----------------YOU SHOULD ALSO BE ABLE TO M---------------------
Combine first 3 ingredients. It will be sticky. Spoon into 12
well-greased muffin tins. Do not use paper liners. Combine last 3
ingredients and spread evenly over the raw batter. Bake for about
10-15 minutes at 450 until nicely browned. Lobster does. We had some
the other evening when we went to Red Lobster for dinner, and I know
how addictive they are. We had 2 left over in our bread basket; I
took them home and nibbled on them cold later that night while I
played on the *P board. I have not tried these myself, but when this
recipe was posted, the poster said they taste just like the ones Red
Lobster makes. Good luck with them. I would love to know how they
turn out! Jean, your Senior Cook in Pinellas Park, near St. Pete, FL.
From: The...@pipeline.Com From: Jim Venedam Date: 06 Sep 98
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Red Lobster Bisquick Rolls
Categories: Breads, Easy
Yield: 6 Servings
3/4 c Cheese ; cheddar, grated .
2/3 c Milk
1 x Butter; melted
Place Bisquick in bowl. Cut butter into 1/4" pieces.
Place butter on top of bisquick. Stir with fork until butter is
completely coated with bisquick. Make a well in mixture and add milk
(and add the cheese in the RL recipe). STir only until blended.
Place in an ungreased biscuit pan with the sides of biscuits
touching... this keeps them soft.
Bruch melted butter with seasonings in RL recipe). Bake at 450
degrees for 9 minutes. You might want to try them each way.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Red Lobster Cheese Garlic Biscuits
Categories: Breads
Yield: 10 Servings
2 c Bisquick baking mix
2/3 c Milk
1/2 c Shredded cheddar cheese --
(2 oz.)
1/4 c Margarine or butter --
Melted
1/4 ts Garlic powder
Mix Bisquick thru cheese until soft dough forms; beat vigorously for
30 seconds. Drop dough by spoonful into ungreased cookie sheet. Bake
8-10 minutes or until golden. Mix melted butter or margarine and
garlic powder; brush over warm biscuits before removing from cookie
sheet. Serve warm. Makes 10-12 biscuits.Preheat oven to 450.
Posted in KitMail by Donna J Hamilton <Donna.H...@asu.edu.
Recipe By :
From: Je...@mcc2.Sws.Uiuc.Edu (Jean Denndate: 16 Apr 1996 21:37:58 Gmt
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Red Lobster's Cheesy Garlic Rolls
Categories: Breads, Biscuits, Quickbreads
Yield: 6 Servings
2 1/2 lb Baking mix (RL uses a
-specially made product, but
-Bisquick buttermilk baking
-mix is a decent substitute)
6 oz Grated mild cheddar cheese
21 oz Cold water
Mix together above ingredients (by hand, an electric mixer will NOT
work) until JUST combined --do not overmix. Scoop with a 1 1/2 ounce
scoop onto 2 parchment-lined baking sheets (20 per sheet), and bake
in a 450 convection oven for 4-5 minutes. Rotate the sheets, and
bake another 4-5 minutes. (Note, a commercial convection oven cooks
about 25 percent faster than a home oven -- for the same results,
increase the baking time somewhat, but be careful not to overbrown
the rolls, they should be a light golden brown). Remove rolls from
the oven, and brush with garlic butter mixture (again, RL uses a
proprietary product, but you can make a decent imitation by adding
garlic powder, NOT salt) to taste, plus some dehydrated parsley
flakes to liquid margarine. Do not add too much butter to the rolls,
or the garlic flavor will overpower the cheese. For variations,
increase the cheese to 8 oz. (better, and the way the Lobster used to
do it), or substitute about 5 oz. shredded Parmesan (NOT the dried
stuff that comes in a can) for the cheddar. The Parmesan variation
is excellent. IMHO, better than the original. As a breakfast bread
(or snack for the cook), you may also add 4-5 slices of crisp cooked
bacon to this. In this case, brush with regular liquid margarine
instead of garlic butter.
From: "John Weber" <hdb...@ibm.Net>
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Red Lobster Inspired Garlic Cheese Biscuits
Categories: Breads
Yield: 10 Servings
1 c Milk
1/3 c Mayonnaise
1 tb Sugar**
2 c Self-rising flour*
1/4 c Kraft American Cheese**
1/2 ts Garlic POWDER -- not salt
3 tb Melted butter or margarine
Muffin paper liners
*You may use all-purpose (regular) flour, however biscuits will not
rise much and have a denser texture; flavors should be about
identical. **Can substitute 3 packets of Sweet & Low for the sugar.
Use the cheese in the gold cardboard container. Original recipe does
not say, but I would think=
you will want to shred it.
In a 1 1/2 qt mixing bowl combine the milk, mayo, sugar, and flour.
Beat = on high speed with electric mixer for almost a minute, until
smooth and completely combined. Using a rubber bowl scraper, streak
the dough with t= he cheese. Batter should NOT be thin enough to
pour; if necessary, add only enough additional flour so batter will
"drop" from spoon. Drop batter int= o 10 paper-lined muffin tins, or
a greater number of tiny muffin cups. (Muffins tend to triple in size
when baked; fill lightly.) Melt butter; m= ix in garlic, and brush
tops of dough. You may shake 1 tsp additional cheese=
on each muffin if you wish. Bake for 25-30 minutes, or until golden.
Cool=
in pan on rack for 30 minutes.
These definitely should be served freshly baked and hot.
Recipe from B.Overton, CT; Formatted for MM by Lynne Sammon
(Kakeladi), Visalia, CA 5/95
Recipe By :
From: "John Weber" <hdb...@ibm.Net>
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cheese-Garlic Biscuits As Served At Red Lobster
Categories: Breads
Yield: 1 Servings
2 c Bisquick. baking mix
2/3 c Milk
1/2 c Cheddar cheese (2 oz.);
-shredded
1/4 c Butter or margarine; melted
1/4 ts Garlic powder
Mix baking mix, milk and cheese until soft dough forms; beat
vigorously 30 seconds. Drop dough by spoonfuls onto ungreased cookie
sheet. Bake in a preheated oven at 450-degrees for 8 to 10 minutes or
until golden brown. Mix butter and garlic powder; brush over warm
biscuits before removing from cookie sheet. Serve warm. (10 to 12
biscuits) Posted to Digest bread-bakers.v097.n103 by ja...@juno.com
(Jadi Christian) on Sep 13, 1996
From: "John Weber" <hdb...@ibm.Net>
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Low Fat Red Lobster's Cheddar Garlic Biscuits
Categories: Quickbreads, Biscuits
Yield: 10 Servings
2 c Reduced fat Bisquick®
3/4 c Skim milk
1/2 c Nonfat cheddar cheese --
Shredded
3 tb Smart Beat Margarine
1 ts Garlic salt
Preheat oven to 450 degrees. In a medium bowl, combine baking mix,
milk and cheese. Use a tablespoon or small ice-cream scoop to drop
batter about 2 inches apart onto an ungreased baking sheet. Bake 8-10
minutes, until lightly browned. While baking, melt butter in a small
container in microwave or atop the stove. Stir in the garlic salt
mixture (can use garlic salt or powder that has parsley flakes in
it). When biscuits are done, remove from oven and pour butter over
them to drench. Serve immediately. Makes 6-8 biscuits depending on
size.
Karl Iovannicco is a former financial planner for Red Lobster and
obtained this much sought-after recipe then. He gave the secret that
it's actually Bisquick they use at Red Lobster - this recipe is
either "it" or remarkably close to Red Lobster's recipe.
Recipe By : modified from Karl Iovannicco in Phoenix Gazette
From: Kitty Vickers <kvic...@ix.Netcomdate: Tue, 10 Nov 1998 18:28:03
~0600
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Red Lobster Cheese Biscuits Clone 1
Categories: Biscuits, Cheese
Yield: 12 Servings
2 c Flour
3 ts Baking soda
1 ts Salt
1/2 c Shortening; (Crisco)
2/3 c Buttermilk
1 ts Garlic powder
1 c American cheese;
-(sharp)(grated)
Preheat oven to 425 degrees. Sift dry ingredients together. Add 1/2 of
grated cheese to Crisco, and mix well then cut the shortening into
the dry ingredients. Mix everything in until it becomes coarse. Add
buttermilk, and mix until it becomes uniform. Drop biscuits into
greased muffin tins. This will make about 12 or so. When you have
completed this sprinkle over the rest of the cheese, a little extra
garlic powder, and some dried parsley. Bake for 12 - 15 minutes. When
done remove from oven, and brush on a little butter. Serve while
still warm.
formatted by Russell Fletcher cccweb...@bigfoot.com
I haven't tried these yet, but the original are my favorite biscuits.
Recipe by: Janelle at CopyKat Recipes http://www.copykat.com/
Posted to MC-Recipe Digest V1 #18 by Mary Dennis on Dec 13, 1998,
converted by MM_Buster v2.0j.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Red Lobster Cheese Biscuits
Categories: Breads, Biscuits
Yield: 10 Servings
MMMMM-----------------WALDINE VAN GEFFEN VGHC42A----------------------
1 c Milk
1/3 c Mayo
1 tb Sugar; or
3 pk Sweet & Low
2 c Self-rising flour
1/4 c Kraft's American cheese;
-grate
Liquid margarine
Garlic powder
Kraft American Cheese food
Combine milk, Mayo, sugar and flour. Beat with mixer at high speed,
not quite 1 minute until smooth and completely combined. Remove
beaters. Use rubber spatula to streak the dough with 1/4c cheese
food. Drop batter equally between 10 paper-lined muffin wells.
Drizzle top of each with ts liquid margarine and dust each with a
little garlic powder plus 1 scant ts additional cheese food. Bake
350~ 25 to 30 minutes or until golden brown and tripled in size. Cool
in pan on racks for 30 minutes. Add only enough flour so batter drops
from spoon. Source: Gloria Pitzer
Posted to MC-Recipe Digest V1 #002 by "Neris" <ne...@home.com> on
1999r, , converted by MM_Buster v2.0j.
MMMMM
--
hpea...@attcanada.net
singer wrote in message <9338455...@nightmusic.org>...
Arlene
love to have this recipe!! Thanks!!
--
If builders built buildings
the way programmers write programs,
the first woodpecker to come along
would destroy civilization.