Red Lobster Cheese Biscuits

Truth: I eat no sea food. At all. No, not even crab cakes or clam chowder. The thought of eating a fish or anything originating from the ocean disgusts me. And yes, I am completely comfortable eating a cow or a pig. I'm a mystery.

Another truth: I have never stepped foot into a Red Lobster.

Okay, last truth: Not once in my life have I tasted the famous Red Lobster cheese biscuits. So to be truthful, I don't know if this came even close. But I know someone who does...

Years ago, when my husband was in middle school, he and his classmates visited the museum at Bob Jones University here in Greenville, South Carolina. Being the sophisticated and polished young man that he was, he wore his favorite AC/DC shirt underneath his collared shirt. Unfortunately, as he was gazing upon some renown painting, he got a little warm. So what do you think he did?

Of course. He took his shirt off, revealing Angus Young and his buds. What happened next doesn't surprise me: he was kicked out; left on the streets to fend for himself. This is before protocol and liability. It was the 90's.

Poor Tim found himself stranded at a Red Lobster across the street without a dime to his name. Some waitress took pity on him and gave him all the cheese biscuits and coke he could handle.

All this to say, I may not have any great expertise in Red Lobster cheese biscuits, but the man eating next to me does. And he claims that these.were.INCREDIBLE. I would certainly hope so-he's eaten four.

I rest my case.

  • 1 1/2 cups bisquick or biscuit mix
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup milk
  • 2 tbsp butter
  • 1 tbsp oregano
  • 1/2 tbsp garlic salt

  • Preheat oven to 400 degrees.
  • Mix bisquick, shredded cheese and milk in a bowl.
  • Place tablespoon-fulls of mixture on baking sheet.
  • Bake for 10-12 minutes.
  • While that's baking, melt the butter in a bowl and stir in oregano and garlic salt.
  • Remove biscuits from the oven and brush butter mixture over them.
  • Bake another 5-7 minutes.
  • Serve warm.

Okay, I will admit, if I were one to eat clam chowder or another fishy soup, this would be tasty with it. It would also compliment potato or broccoli soup. Or tacos. Or your Friday night pizza. Anything, really.

They're divine.

Love and cooking-blind,

Content Copyright © 2009 by Rachael Wadsworth and All Kinds of Yumm. All rights reserved. Click here to read our Privacy Policy. Click here to read our Cookies Policy.