Red Lobster Cheddar Bay Biscuits.

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Two words: Make these.
If you’ve ever been to Red Lobster, you know exactly what I’m talking about: their endless supply of baskets full of piping hot, bursting-with-cheddar-cheese biscuits. They’re soft, they melt in your mouth, they’re brushed with melted butter and garlic… and they’re addicting.

Cheddar bay biscuits. They’re world famous. They even have their own Facebook page.

In what world does a biscuit have a Facebook page?

Our family’s been using this recipe for years and they taste almost the same as the ones from the restaurant. They couldn’t be any easier to make. Enjoy!

Red Lobster Cheddar Bay Biscuits

Printable Recipe

Biscuits
2 1/2 cups Bisquick baking mix
3/4 cup cold whole milk
4 tablespoons cold butter
1/4 teaspoon garlic powder
1 heaping cup grated sharp cheddar cheese

For brushing on top…
2 tablespoons melted butter
1/4 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
A pinch of salt

Preheat oven to 400°F.

Combine Bisquick with cold butter in a medium bowl using a pastry cutter or fork. You don’t want to mix it too thoroughly… just until there are small chunks of butter about the size of peas.
Add cheddar cheese, milk, and 1/4 teaspoon garlic powder. Mix by hand until combined, without over-mixing.
Drop dough in approximately 1/4 cup mounds onto an ungreased baking sheet. An ice cream scoop works best. They don’t have to be perfect!
Bake for 15-17 minutes or until the tops of the biscuits begin to turn light brown.
When you take the biscuits out of the oven, melt the 2 tablespoons of butter and stir in the 1/4 teaspoon of parsley flakes, 1/2 teaspoon of garlic powder, and pinch of salt. Brush over the tops of the warm biscuits, using up all of the butter.
See? Imperfection. Makes about a dozen biscuits.
Source: Unknown.

On average, two restaurants a week closed in the year to the end of March, including casual dining chains, as well as upmarket and independent establishments, according to the latest data from analysts CGA and corporate advisory firm AlixPartners. Graeme Smith, the managing director of AlixPartners, said he expected restaurant numbers to continue to drop throughout the year as large chains in particular slim down. There have already been high-profile closures by burger chain Byron, Jamie’s Italian, Carluccio’s, the Prezzo Group and Sir Terence Conran’s Albion restaurants, but more large chains and independents are expected to suffer. “It’s easy to say this is a crisis in casual dining,” said Peter Martin at CGA. “This is a crisis happening for everyone.” Restaurants are suffering because the fall in the value of the pound since the Brexit vote has made ingredients more expensive while staff costs have risen, partly due to increases in the minimum wage. Economic uncertainty has stalled growth in the sector just as competition has increased after a surge in openings partly fuelled by private equity investment.

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