I don’t often blog about savoury recipes but these cheddar biscuits are so good, and so worthwhile, I decided I must tell you about them.
I have a long love-hate relationship with Red Lobster biscuits. As a rotund kid I didn’t think twice about finishing off the basket before ordering my usual meal of popcorn shrimp off the kids’ menu.
I remember years ago when one of my co-workers told me he had met the man who “invented” these biscuits, I was in awe and couldn’t wait to get home to tell my husband.
Then as I got older and joined Weight Watchers, I would eat maybe half, or just one, as a treat when we went to Red Lobsters.
Last year in one of our first meals out as a four-person family, we went to Red Lobster. My four year old absolutely DEVOURED the biscuits. If you know me in real life, you will have heard me say there’s not much he eats. So when he asked me to make the biscuits for him at home, I acquiesced and found a good recipe. I freeze the extra biscuits and take them out of the freezer when I am at a loss come mealtime.
Recently, I started sneaking in vegetables: cauliflower, sweet potato, and even carrots. I think the cauliflower is the most unobtrusive if your kid has a taste-sensitive palate like mine does!
You can find the basic recipe here, but keep reading to see at which point I add the puree.
Substitutions: Like I said, you can add about half a cup of vegetable puree. I add it at the same time I add the cheese and then I add the mix slowly. If the batter seems very runny, don’t add all the milk. Use your judgement. But be sure not to overmix. I like to make these slightly smaller than the recipe instructs, so be sure to watch the oven so they don’t burn. Speaking of the oven, the recipe calls for an ungreased cookie sheet but I like to use parchment paper all the same.
Would I make this again? I make it every time I run out, so my answer is obviously, yes. These biscuits freeze well and when I’m ready to eat them I heat them in the oven at 350 degrees for about 6 minutes and they come out perfect and fluffy and warm and … yum.
I like this recipe because I always have the baking mix at hand and I can whip them up quickly. I also like to warm them up when I am making a meal out of soup and salad. I must warn you, however, you will be tempted to have one straight out of the oven. And you must, you absolutely must. If you’re wondering how many Weight Watchers Points Plus these are, they are only 4, which is not the end of the world.
Grade: Five stars out of five. It’s less buttery than the real thing at Red Lobster but maybe that’s not such a bad thing. Plus I sneak in some veggies with my famously picky eater and that is always a good thing.
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