Red Lobster Cheddar Bay Biscuits

I’m not a big fan of Red Lobster.  I think it is way overpriced and the food is really not that amazing.  However they do have one thing going for them – their cheddar biscuits.  Zack and I both love them!  (Who wouldn’t?  Cheesy, buttery, garlicky goodness!)

My mom actually came across this recipe and shared it with me.  I’m so glad she did.  They are so easy to make (especially since you use biscuit mix!) and taste exactly like Red Lobster’s.

Now Zack and I can save our money and eat the same exact thing at home!  I love learning to make restaurant dishes!

Cheddar Bay Biscuits

– 2 1/2 cups bisquick baking mix

– 1 cup cheddar cheese, finely grated

– 3/4 cup whole milk

– 2 T butter, melted

– 1/8 t garlic powder

– 1/4 c butter, melted

– 1/2 t garlic powder

– 1/2 t dried parsley flakes

Preheat oven to 400 degrees.

Combine bisquick with cheddar cheese, milk, 2 T melted butter, and 1/8 t garlic powder in a medium bowl.  Mix until well-combined.

Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet.

Combine 1/4 c melted butter with 1/2 t garlic powder, and parsley flakes.  Brush this mixture over the tops of each unbaked biscuit.

Bake for 14-16 minutes or until tops of biscuits begin to turn light brown.  Serve warm.

Easy Parmesan Knots

I am a big fan of making things from scratch.  I love the satisfaction of spending time making something and then getting to enjoy it (especially when others are enjoying it with me).

However, sometimes there just isn’t time to make everything homemade.

These Parmesan Knots are the answer to that.

They are just canned biscuits with seasonings and butter.  Simple sounding, but delicious tasting.

I made these with Fettuccine Alfredo the other night.  Zack LOVED them!

Up close view of the buttery, cheesy, yummy-ness.

Pasta dishes like Fettuccine Alfredo are relatively quick dinners, so the easiness of these fit well with those type of dinners.

Easy Parmesan Knots

– 1 tube (12 oz) refrigerated buttermilk biscuits

– 1/4 cup olive oil

– 3 tablespoons grated Parmesan cheese (from the green can)

– 1/2 teaspoon garlic powder

– 1 teaspoon dried oregano

– 1 teaspoon dried parsley flakes

Roll each biscuit into a 12-inch rope and tie into a knot; tuck ends under.  Place 2-inches apart on a greased baking sheet.  Bake at 400 degrees for 8-10 minutes or until golden brown.

In a medium bowl, combine the remaining ingredients; brush the warm knots with the mixture.

Pull-Apart Garlic Parmesan Bread

This is the best bread I’ve ever made.  Zack and I both agree.  I made it to go with the homemade lasagna (see homemade lasagna).  The buttery-ness combined with the garlic and cheesy-ness made for a perfect combination.

Plus, the bread turned out nice and fluffy, just the way I love it.

I like that you make this bread in a bundt pan, too. The pan allows it lots of room to rise and gives it a neat shape.

It takes a lot of time to make though, it has to rise for 2 and a half hours total plus almost 30 minutes of baking.  Actually that makes it the perfect bread to make with the lasagna, because like I mentioned in the lasagna post, it also takes hours to make.

The bottom part of the bread looks lighter in color and I’m not really sure why.  It tasted the same as the top.

I will be making this bread again soon I’m sure (not soon enough according to Zack).

Pull-Apart Garlic Parmesan Bread

2 teaspoons active dry yeast

1⅓ cups barely warm water

2 tablespoons olive oil

2 teaspoons salt

3½ cups all purpose flour

¼ cup butter, melted

1 tablespoon dried parsley flakes

2 cloves garlic, minced

¼ cup grated Parmesan cheese

In a large mixing bowl, stir together the yeast and water. Let sit 5 minutes until yeast is foamy. Mix in the olive oil, salt, and flour. Knead the dough on a lightly floured surface until dough is elastic, 7-10 minutes. Transfer dough to a lightly oiled bowl and cover with a clean kitchen towel. Allow to rise for 1½ to 2 hours, or until dough is doubled in size.

In a small bowl, combine melted butter, parsley flakes and minced garlic, set aside.

Punch down the dough. Tear off small pieces of dough (roughly the size of the bowl of a medium spoon), coat in the butter mixture, and place in the bottom of a bundt pan. Repeat this process until you have one layer of dough balls. Sprinkle on ⅓ of the Parmesan cheese. Continue layering the dough balls and cheese until you have 3 layers. Cover the pan with a clean towel and allow to sit until dough has doubled in size, 20-30 minutes.

Preheat oven to 350 degrees.

Bake for 25-30 minutes, or until bread is golden brown. Serve hot with a side of marinara sauce.

Garlic Butter Breadsticks

I’ve always loved bread.   I used to consider bread my favorite food.  I also enjoy making bread (until it sticks to the counter and makes a huge mess).  I made these breadsticks when I made four cheese ravioli, but I’m sure they would be good with any Italian dish.

Garlic Butter Breadsticks

– 1 packet yeast

– 2 cups very warm water

– ¼ cup sugar

– 3 cups flour

– 1 stick butter, melted

– 1 tsp garlic powder

– 1 tablespoon salt

– 2 tablespoons grated Parmesan

– 2 tablespoons fresh chopped parsley

Preheat the oven to 300 degrees. Add the warm water to a large, glass bowl. Sprinkle the yeast on top, then the sugar. Stir slightly and allow to sit for 15 minutes (the mixture in the bowl should be foamy).

Stir the flour into the mixture one half cup at a time, adding just enough to make the mixture soft, pliable and not too sticky, but not so floured that it becomes a heavy hunk. Knead it until the dough becomes elastic.

Pull a round of dough into your hands (about the size of a small apple) and roll out into a thick rope (breadstick shape). Place on a baking sheet that has been covered with parchment paper.

Once all dough has been rolled out, you can bake immediately or allow to rise 15-30 minutes for a more fluffy breadstick.

Place breadsticks in the preheated oven, allow them to cook for 5 minutes, then turn up the heat to 400 degrees and bake them until golden brown, about 7-10 minutes more.

As soon as you remove your breadsticks from the oven, mix together melted butter, sea salt, and grated Parmesan. Drizzle over hot breadsticks. Sprinkle with fresh chopped parsley and serve immediately.

 

Enjoy!:)