One of the many things I haven’t had much time for lately besides blogging and sleeping is cooking actual meals. Thank goodness there is exactly one restaurant that delivers to my house in the country, and that their food is amazing. Last night, however, we were in the mood for some seafood, which gave me a great idea. What’s the best part about going to Red Lobster? Cheddar Bay Biscuits! I mean, seafood is easy to make at home and much cheaper, and it turns out that those magical cheesy biscuits are easy to replicate at home as well. This is the recipe I used, with a couple substitute ingredients in order to make them lactose-free.
To start with, I just put all the dry ingredients (flour, baking powder, garlic powder, cayenne pepper, salt, and sugar…yep, sugar) in a bowl while I melted a stick (1/2 cup) of butter and shredded some Kraft lactose-free cheddar cheese. When the butter was melted, I whisked it together with a cup of Lactaid 2% milk (Note: The original recipe calls for buttermilk but I substituted Lactaid milk instead). Then, I added the wet ingredients to the dry ingredients and mixed it thoroughly before folding in the shredded cheddar.
One thing I do not recommend here is the use of parchment paper (as recommended in the recipe). I baked them on parchment paper at 450 for about 12 minutes, and they turned out great but were difficult to get off the parchment paper. Next time, I’ll probably try a greased cookie sheet instead.
The final step is the topping, which is just a simple mixture of more melted butter (hey, I didn’t say these were low calorie!), garlic powder, and parsley. Serve and enjoy! Don’t give any to your pups though; too much garlic!
I highly recommend this recipe to anyone who loves Red Lobster but doesn’t feel like shelling out the cash to go there. As an added bonus, I used the leftover biscuits to make sandwiches for lunch the next day. Yum!