Red Lobster Cheddar Biscuits {Freezer Friendly}

red lobsterI am huge fan of making delicious food without store-bought baking mix. That is why this copy cat Red Lobster Cheddar Biscuit recipe caught my eye for my foods students to make. There was no Bisquick mix necessary and it used olive oil.  I like to use real ingredients we have on hand to save money and keep it healthier. I realized while we made these delicious biscuits they would be perfect to make a double or triple batch and have them in the freezer for future crock pot meals, soups or stews. Just thaw, reheat in the microwave or oven without all the floury mess if you’ve done your freezer cooking homework :)

I hope you enjoy these as much as my classes did. They devoured them and there were none to freeze. Hopefully if you double or triple your recipe, you’ll have some to enjoy during the holidays.

Recipe from The Cooking Photographer

Homemade Red Lobster Cheddar Biscuits

Place the oven rack in the middle position and preheat to 475 degrees. Line parchment paper on an Airbake cookie sheet. Double up two cookie sheets together if you don’t have an Airbake.

Mix together in a small bowl and set aside for brushing:
2 tablespoons butter, melted
1/4 teaspoon dried parsley flakes
1/2 teaspoon garlic powder (Use 1/4 teaspoon if you like your biscuits less garlicky)
Pinch of salt

Whisk with a fork in a large bowl:
2 cups unbleached all purpose flour
1 tablespoons baking powder
1 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon dried parsley
3/4 cup shredded sharp cheddar cheese

Add to the flour mixture all at once:
2/3 cup milk
1/3 cup vegetable or extra light olive oil {we used olive oil and liked the end result}

Stir with a fork just until the dough readily leaves the sides of the bowl. Scoop the dough with a cookie scoop and drop two inches apart on cookie sheet. Bake 10 to 12 minutes (watch carefully near the end) or until lightly golden brown on top. Immediately, liberally brush all the melted butter mixture over tops of biscuits. Serve hot.

Makes 9 biscuits with a size 16 (1/4 cup volume) scoop.

Recipe created from two sources, Drop Biscuits with Oil from “Joy of Cooking” and Red Lobster Biscuits from “Top Secret Restaurant Recipes 2″, by Todd Wilbur.

Will you make a double batch and freeze for the future?

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