Homemade cheddar biscuits like Red Lobster
I've made these with Bisquick, but they're never as light and fluffy as the restaurant ones. Does anyone have a scratch recipe that is closer?
There have been a number of biscuit threads on chow.
The lightest biscuits that I've made were from a recipe that produced a relatively wet dough. You picked up lumps of this dough with floured hands, lightly formed them into balls, and placed them close together in a rimmed pan. The wet dough, light handling, and mutual support very light, high rising biscuits.
Another innovation is to add the fat in the form of freshly grated frozen butter, which was lightly tossed with the flour. Using cream as a combined liquid and fat source also helps.
I was looking in my recipe collection and found this from-scratch recipe that was submitted by a reader a while back to a newspaper. It supposedly was the recipe used by the Red Lobster in Huntington, WV. I've never tried it myself so I cannot vouch for its authenticity.
Ingredients: 1/4 cup vegetable shortening, 1 tsp sugar, 1 cup flour, 1/4 tsp salt, 2 tsps baking powder, 1/3 cup milk, 1 egg, 1 tsp garlic powder, 1/2 cup shredded cheddar cheese, 1 Tblespoon parsley
Method: Cream shortening and sugar. Mix together flour, salt, and baking powder. Add shortening. Mix milk, egg, garlic powder, cheese and parsley together and add to other ingredients, mixing together. Bake in greased muffin tins at 400 degrees for 20 minutes or until golden.