Saturday, August 7, 2010
Cheddar Bay Biscuits
My dad called the other day from the East Coast to say he is bringing fresh lobster home. "Call your sister and plan a dinner", he said. I've eaten lobster before but always with steak, garlic mashed and veggies. This time I wanted something different so I Google'd "Lobster Dinner" and asked my co-workers to see what they would suggest.
One of my co-workers, with roots in the Maritime Provinces, immediately said "Cheddar Biscuits!!!!". The sentiment was echoed online, where several sites recommended cheddar biscuits or cheese appetizers. More Google'ing led me to a recipe for Red Lobster's Cheddar Bay Biscuits. I've never eaten at Red Lobster but another co-worker assured me that the Cheddar Bay Biscuits are "to die for".
As for the rest of the meal, it's all very light and fresh to pair with the rich taste of the fresh lobster. My sister is supplying the wine (Chardonnay, although Riesling and Sauvignon Blanc are also recommended pairings). Our starters will be the Cheddar Bay Biscuits with a salad of mixed greens and balsamic vinaigrette (and perhaps crumbled goat cheese). Sides dishes will be steamed (or grilled) asparagus (possibly with The Pioneer Woman's Blender Hollandaise Sauce) and corn on the cob. The lobster will be grilled and served with melted garlic butter and lemon wedges. For dessert... I'm not quite sure yet. Either a cheesecake or sorbet with fresh fruit. It will be a very, very substantial, rich and butter heavy meal! I won't need to eat for days afterwards... but you know I will anyway!
Now for the biscuits... These biscuits are not healthy, wholesome, natural, fresh or anything else I strive to achieve with the recipes on this blog. They are, however, delicious, light, airy, flaky, cheesy, buttery and totally sinful. Enjoy in moderation. :)
Recipe comes from Top Secret Restaurant Recipes 2 by Todd Wilbur.
Red Lobster's Cheddar Bay Biscuits:
2 1/2 cups Bisquick Baking Mix
3/4 cup cold 2% or Whole milk
4 tbsp cold butter, cut into small chunks
1/4 tsp garlic powder
1 heaping cup grated cheddar cheese (I used a Tex-Mex blend because that's what I had... sooo good!)
Brush on Top:
2 tbsp butter, melted
1/4 tsp dried parsley flakes
1/2 tsp garlic powder
1. Pre-heat oven to 400 degrees.
2. In a medium bowl, combine Bisquick with cold butter using a pastry blender. If you don't have a pastry blender, try a large fork, a potato masher or even your hands. There should be small chunks of butter, about the size of peas, throughout the mixture.
3. Add cheddar cheese, garlic powder and milk. Mix by hand until combined and formed into a dough.
4. Break off 1/4 cup portion of dough and roll into a rough ball. Drop onto an ungreased baking sheet. Continue with rest of dough. Will yield 12 portions.
5. Bake for 15-17 minutes until the tops of the biscuits begin to turn light brown.
6. When you take the biscuits out of the oven, mix together the ingredients from the "Brush on Top" section. Using a pastry brush, brush the garlic butter over top of the biscuits. Be very generous and use all the butter. Serve warm.