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Bisquick Red Lobster Copycat Cheddar Bay Biscuits

Bisquick Red Lobster Copycat Cheddar Bay Biscuits
This image courtesy of ezgf.blogspot.com

The Cheddar Bay biscuits are among the tastiest offerings at Red Lobster, and here Anne Colagioiga shows you how to make a homemade version of them using Bisquick. These Bisquick Red Lobster Copycat Cheddar Bay Biscuits come together in no time, and are an ideal choice within any meal. This is one of the best restaurant copycat recipes in terms of taste, and you will be overjoyed to know that they are fit for your gluten free diet as well. As a bonus, the biscuits recipe also includes idea on how to make this copycat restaurant recipe lower in calories.

Notes


For lower fat biscuits substitute low fat cheddar for the regular variety and low fat milk for the heavy cream. If you’re not following a gluten free diet you can use regular Bisquick.



For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.



To see exactly how Anne uses Bisquick to make this restaurant copycat recipe, watch this cooking video:



Preparation Time10 min

Cooking Time18 min

Ingredients

  • 2 cups gluten free Bisquick
  • 5 tablespoons cold butter, diced
  • 1 1/2 cup sharp cheddar cheese, grated
  • 3 eggs
  • 2/3 cup heavy cream
  • 3 tablespoons butter, melted
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon old bay seasoning
  • 1/4 teaspoon dried parsley

Instructions

  1. Preheat the oven to 400 degrees F (or 205 degrees C).

  2. To make the seasoned butter, stir the garlic powder, parsley, and old bay seasoning into the melted butter and set aside.

  3. To make the biscuits, in a medium bowl beat the eggs, and heavy cream together and set aside.

  4. In a larger bowl, using a pastry cutter or two knives cut the butter into the Bisquick until you have a coarse crumbly mixture with pieces of butter no larger than a small pea.

  5. Stir in the grated cheddar then the wet ingredients and mix until a soft dough forms.

  6. Dollop the biscuit dough onto the baking sheet to form 10 rounded drop biscuits.

  7. Bake for 13 minutes, brush with seasoned butter then bake for an additional 4 to 5 minutes or until you they’re a light golden color.

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