Cheddar Biscuits

Has anyone else been relentlessly searching for the recipe of the cheddar bay biscuits they serve at Red Lobster? Well I have.  And I can finally report that I have found it. YES, IT’S TRUE! Here’s some proof:

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I’ve tried many many recipes, mostly ones that start off with an instant biscuit mix, but that can sometimes be a problem because instant biscuit mix isn’t available everywhere, so behold, a cheddar bay biscuit recipe from scratch. And it’s really easy to make too. All you need is some good cheddar cheese. No Adam’s pizza cheese or cheese slices that won’t expire till the end of time. Some really good cheddar cheese. The rest of the ingredients are home staples or easily available.

Here’s what you’ll need for 12 biscuits:

2 cups flour

2 tsp baking powder + 1/2 tsp baking soda

1 tsp sugar

1/2 tsp salt (you can add up to 1 tsp)

1 tsp garlic paste or 1/2 tsp garlic powder

1 tsp cayenne pepper

1 cup good quality cheddar cheese, shredded

1 cup buttermilk

1/2 cup vegetable shortening, melted

Here’s what you’ll need for the topping:

2 Tblspn butter, melted

1 tsp dried parsley

1/2 tsp garlic powder or 1/4 tsp onion powder

 

Preheat your oven to 200 C. Line a baking sheet with parchment paper.

In a medium bowl mix the flour, baking powder+baking soda, sugar, salt, cayenne pepper, garlic powder(if you have it, if not then add the garlic paste to the buttermilk mixture) and shredded cheese.

In a separate bowl melt the shortening in a microwave. If you don’t have shortening at home you can use butter. I prefer shortening because it makes the biscuits more flaky and crispy, but butter make them just as delicious. Once the shortening is melted add in the garlic paste(only if you haven’t added garlic powder to the flour mixture) and let the shortening sit for about 5 minutes. Then add in the buttermilk, and don’t worry if the mixture clumps because it’s supposed to! I prefer to add chilled buttermilk. Then it’s just a matter of folding the buttermilk mix into the flour mix until all the liquid is absorbed. If you see that some of the flour mix is still dry and all the buttermilk is absorbed, add 2-3 Tblspn more buttermilk. The mixture should look like this:

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Once the biscuit mixture resembles this you can scoop out 1/4 cup portions and place them about 2 inches apart on the lined baking sheet until the mix runs out. I got 11 biscuits, but you can can drag it out to 12. Bake them on the center rack for about 12-15 minutes, or till the tops start turning golden brown.

In a small microwave proof bowl melt the butter, dried parsley and garlic or onion powder. Brush this butter mix over the biscuits and return them to the oven for 2-3 minutes. If you don’t have garlic or onion powder, just add 1/2 t garlic paste to the butter. And please note that I’ve listed garlic powder OR onion powder in the topping ingredients.

If my memory serves me right these turn out just like the cheddar bay biscuits at Red Lobster, and there’s no reason you can’t have a delicious feast at home to accompany these biscuits, or just have them on their own, like i’m having them right now:)

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Openface Breakfast Burritos

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To me sundays are not for relaxing at home or just sitting in front of the tv all day. Sundays are all about sunday brunch, and all the cafe’s and restaurants have caught onto that too. But sadly here in little Ilmenau brunch isn’t seen more than waffles and the typical baked goods. So sadly I have to cook up the delicious brunch menu’s available to all you lucky Lahori’s.

Here’s a recipe for an open breakfast burrito. I’m not a fan of baked beans, but they can be added on top.

It’s so simple. I made it in the oven because it’s so much easier. But the layer of tortilla takes a normal omelet to a whole new level, and a little bit of cheese never hurt anyone. This recipe is for 4 people, but if you’re willing to make individual ones you’ll need round pans the same size as the tortillas available.

Here’s what you need:

4 tortillas

4 eggs

1/4 cup milk

1/2 tsp salt

1/2 tsp white pepper

1 cup shredded cheese

1 Tblspn butter

Preheat your oven to 200 C. Grease a 13×9 pyrex dish with the 1 T butter. Cut the tortillas into 1 inch thick strips and evenly line the bottom of the dish with them. In a medium bowl whisk the eggs for 2 minutes, then whisk in the milk and seasoning. Pour the egg mixture over the tortilla strips and sprinkle over the shredded cheese. Bake for about 20 minutes. It depends on your oven, but it should be done by then. But just keep it in the oven till the top starts turning golden brown.

A pizza cutter will make your life easier.

Enjoyy!