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just like red lobster cheddar bay biscuits

cheddarbaybiscuits-DSC_0007

Okay…getting my bearings here. So many awesome things happening that I’m having to run to keep up! How are you? It’s funny, I’m always telling you everything about meeee and I very rarely get to hear what YOU are doing. I’d love to hear your news.

I’m headed out for a walk around the neighborhood pretty soon. I’ve been making lots of comfort food lately (see above) and something’s gotta give, so I’m committing to movement every day. Not a cra cra 10 hour work out. I’m not calling it a workout. Just vigorous movement. I like Alexandra Stoddard‘s philosophy. She says to just put on a pretty apron and ballet slippers, turn on your favorite music and dance around the house while you clean and cook. I love her. My kinda’ people. I really do think that making broader goals is better sometimes. Like, instead of saying “I’m going on a low carb, high protein, high fiber diet with no refined sugar, and low salt…” just say, “Is what I’m eating healthy?” If no, “How could I make this more healthy?” or…”What could I replace this with?” It just seems nicer.

Today, instead of taking on the commitment of cleaning the entire house, I committed to three drawers and a cupboard. Another one of my favorite authors, SARK, calls this sort of goal making “micromovements.” I might not be moving at the speed of light, but I’m moving. More importantly, I’m moving  forward. These are the types of goals that don’t overwhelm. Ones I can wrap my brain around. So, yeah. I’m headed out for a walk.

Now after all that, I’ll be sharing this not-so-healthy recipe. But, the redeeming thing about this recipe is that these taste exactly like the biscuits at Red Lobster. So, if you’re craving those and nothing else will do, her ya go. Okay, I’ll stop babbling now 🙂

preheat oven to 400 degrees F.

for the biscuits:

2 and 1/2 cups Bisquick baking mix

4 Tablespoons cold butter

1 teaspoon garlic powder

1 heaping cup shredded cheddar cheese

3/4 cup milk

for the topping:

3 Tablespoons butter, melted

1/2 teaspoon garlic salt

1 Tablespoon dry parsley

Cut the butter into the Bisquick using a pastry blender or fork just until the crumbs look like little peas. Add the garlic powder and cheddar cheese and mix gently until evenly combined. Mix in milk until just combined and evenly moist. Don’t over mix or your biscuits will get tough.

Using an ice cream scoop, scoop out 1/4 measurements of the dough and drop onto a large baking sheet, about two inches apart. Bake 15 minutes or until set and lightly golden. Cool for a couple minutes on baking sheet and then remove to a cooling rack set over a baking sheet.

Combine the topping ingredients. While the biscuits are still warm, brush the topping over them using a pastry brush.

Enjoy with soup, salad or seafood!

~Melissa

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31 Comments

    1. I use parchment for all my baking; even put it in bread pans when making breads of all types.

    1. She inspired me to write two books and get them published. I read and re-read her books. Such an inspiring lady. Wow! what a compliment! You made my day! XO

  1. I had stacks of her books but I think I’m down to just her Book of Color now. Simplifying life had me give away dozens of crates of books but made many people very happy! Hmmm, now I’ll need to look up your books . . . ; )

      1. Your books are lovely! Did you do the watercolors and hand lettering work?

        I remember the excitement of buying my first home. As we redesigned the house and added on, I got the building bug. Nine years later I built my second home from the ground up. My design ideas came from years of collecting pictures and keeping a design journal (along with a kitchen journal : ). I have no drawing skills but I continually scanned magazines, and books and took photos of colors of ideas that I wanted to capture when I built my dream house. Alexandra Stoddard’s book gave me lots of inspiration for how I wanted our sanctuary to feel. It turned out beautifully and a perfect sanctuary! That was the first half of life . . . now I’m planning to build a tiny house . . . a different mindset now that my son is nearly off to his own life and I’m remarried . . .

        1. Thank you for such a sweet compliment! Yes, I did all of the watercoloring and hand lettering. A labor of love 🙂

          Love the dream house file idea. I did something very similar. Chopped up a bunch of my Victoria Magazines in the process (looking back, I would not have done that…but we didn’t have Pinterest at the time. LOL…what’s a girl to do? ) xoxo

          1. You are a talented artist Melissa!

            I was one of the first people I knew that had a PC back in 1985. There was no Internet back in the dark ages so cut and paste was what I did. In addition, I had a Canon AE-1 film camera so it was truly a hands-on project but lots of fun. I believe the lack of technology had me feel more connected to the project so that my dream manifested much faster. Love that you created your book with so much hands on love ~ really lovely! xxoo

          2. Aw! thank you so much, Beachmama 🙂 that means a lot to me. I appreciate your encouragement and sweet words. xoxo

  2. Made these for a dinner at a local conservation group. I added a little bit of Old Bay to them. They went really well with the homestyle food. There were none leftover.

    1. Hi Ruth! I know what you mean! I can never seem to make enough of these. Never any leftovers 😉 Thanks for visiting! XO ~M

  3. I’m an Aussie & was wondering if you or anyone else could tell me what Bisquick baking mix is & if there is a substitute or ingredients I could use instead of this mix in this recipe pls? Thank you from “Down Under”.

  4. I made these for company on Saturday. They were a big hit. they absolutely loved them. I will be making these frequently. Thanks for the recipe.

  5. Have you noticed that Red Lobster has a box mix of their biscuits now? I just noticed them a little while ago. I guess they didn’t like people copycatting their biscuits. However, I think yours look better than theirs. Better than mine too. I think it’s your generous hand with the parsley.