One of my former supervisors at work told me she swears by them and Sams sells them so today, I bought a box of this mix and made them myself. Cook I'm not and used way too much cheese (and eyeballed the water) so mine came out looking like a cookie. lol

Still, these are some of the most delicious biscuits I've ever eaten; about to eat another one. Just felt compelled to share. lol

I like to bake and have made some of my own killer bread from scratch. I'd love to try out that biscuits mix.

Wallace, I have the recipe for the red lobster cheese biscuits, I will write them out and send it tomorrow.

I've done the boxed ones and they're really pretty good - kids love them.

Still would love the recipe.

Tomorrow for sure dalia

I love those cheese biscuits. They are better than most of the other frozen seafood they serve there.

Normally, I just add cheese to my biscuit dough. White Cheddar is good to use.

Lately, I've been using formula L for quick and easy biscuits. They are very close to made from scratch. They actually are made from scratch but everything is in the mix, including shortening chips. f you live in the south, this is available in just about every grocery store.

I am glad I am not the only one. The last several times we went there, we came out hungry and the quality has gone down drastically. I must say though the biscuits are excellent.

Looking forward to your recipe Molly (and don't forget the recipe for the garlic butter sauce topping either). Hate to admit this but I ate three of these puppies. Soon, I'm going to make some meatloaf too but not sure if my guilt will prevent me from eating that (no it will not; lol).

Lol, you are funny Lyle.

OKAY!

Here is the Red Lobster recipe for Garlic Cheddar Biscuits I promised.

Made at Red Lobster
GARLIC CHEDDAR BISCUITS

2 Cups (500 ML) all purpose flour
2 tbsp (30mL) baking powder
1/2 tsp (2 mL) cream of tartar
1/2 tsp (2 mL) granulated sugar
1/2 tsp (2 mL) salt
1/2 cup (125 mL cold butter cubed
1 cup (250 mL) shredded old cheddar or Marble or Monterey Jack cheese
1/3 cup (75mL) chopped green onions
1 cup (250 mL) milk

Topping:
2 tbsp (30 mL butter, melted
1/4 tsp (1mL) garlic powder.

1. Preheat the oven to 450F (230C. Line a large baking sheet with parchment paper
2. In a large bowl, combine the flour, baking powder, cream of tartar, sugar and salt. Using a pastry blender or two knives, cut in the butter until crumbly. Stir in cheese and green onions. Slowly add the milk, stirring with a fork until the batter reaches a soft dough consistency.
3. On a lightly floured surface, knead dough gently 3 to 4 times until it holds together. Roll out to 3/4 inch (7.5 cm) thickness. Cut into squares or use a 3 inch (7.5 cm) cookie cutter for fun shaped biscuits; reroll scraps once to make about 12 biscuits. Place at least 2 inches (5 cm) apart on prepared baking sheet

4. Topping:
In a small bowl, combine melted butter and garlic powder; brush biscuits with half of the mixture.
5. Bake for 12 min or until starting to brown. Brush with remaining butter mixture. Bake for an additional 2 to 3 mins or until golden brown. (Best served warm).

Cooking Tip: Double the recipe to make 24 biscuits, backing in the upper and lower thirds of the oven and rotating the pans among racks halfway through baking.

Thank you so much Molly. I'll make them sure.

put some in your CD slot and press send while they are still hot.

Thanks for posting the biscuits recipe Molly.
Now I just need to go to the grocery store and get some of the ingredients that I don't already have.
Is it okay if I use King Arthur bread flour? I never made biscuits before.

I am sure that would be fine. I dont get that brand here, but flour is flour. I useFive Roses all purpose flour or Robin Hood.

Bread flour has more protein than all purpose flour. It produces a more glutenous and dense bread. Which one to use depends on how you like the texture of your bread.

Molly, I didn't realize Red Lobster put sugar and onions in their biscuit dough. It's been years since I've been there though. Maybe they changed or I never noticed the onions.

You are right Tux. As long as they raise and taste good is all that matters to me. It is not as if I would be eating them every week, so as far as the protein goes, it wouldn't be a problem

by Tux...

Okay, but the King Arthur bread flour is a high-gluten flour, while all-purpose flour is made from a blend of high and low-gluten wheats, and has a bit less protein than bread flour.
I've had great success making breads and pizza dough with this kind of flower. So I guess it would make good biscuits too.

You are probably right Wallace, go for it, let us know how they turn out, You can also take a picture as you pull them from the oven and post it so we can drool.

Most Southern backers swear by this flour named White Lily for making biscuits. I'm going with the King Arthur Flour.
I'd love to be able to take a picture, but I don't own a camera of any kind.