I have been making homemade garlic biscuits, since I was 13 years old. Back then, my ingredients were:
- all-purpose flour
- baking powder
- cheddar cheese
- garlic powder
- parsley flakes
All ingredients were blended together and baked in 400 degrees oven for 15 minutes. Through the years, I have altered and adjusted the recipe according to my liking.
This was way before I have encountered Red Lobster serving complimentary biscuits as part of their entree menu. After that first eating experience of having theirs, it inspired me to adjust my recipe to have an:
- airy consistency
- moist texture
- slightly salty
- laced with a melted garlic butter topping
Every time I would go to Red Lobster, I would dissect the biscuit to see if I can decipher what ingredients and method were adopted.
One thing I kept experimenting with, was the liquid ingredients. I have always use buttermilk to make my biscuit. But observing their texture was very light and airy, I began to believe, no milk was use in theirs. It inspired to revitalize my recipe using water, then trying out various type of wine. Prior to that, I tried different type of milk, but it made the biscuit’s have a density, not the ethereality I wanted. Whether using buttermilk or different milk, it did not provide the taste or texture I was seeking. I went through many trials and errors, before I met my expectation using pinot grigio. Pinot grigio is an Italian white grape wine, that is light and crisp, and provides an outcome, close to what I wanted in specific taste and texture. Pinot gris (a French white grape light wine) made the biscuit have a slightly spicy edge that did not fancy my taste.
During my early years of making biscuits, I use flour and baking powder. Every now and then, I would use self-rising flour as an alternative, since it is a blend of flour, baking powder and salt. My mom like using Bisquick to make pancakes and for other type of food. One day, I discovered it had a recipe on the back to make biscuit that save time, money and eliminate extra steps. Bisquick is a pre-mix made with flour, baking powder and shortening. After becoming aware I can use Bisquick and add my personal twist to it, and never went back to using flour and baking powder, or self-rising flour. The extra shortening ingredient added to Bisquick makes the biscuit have that right texture and taste that I seek. I have began a new era to use only Bisquick to make my homemade biscuits. I can break it down to add my own:
- baking powder
- shortening (whether oil, lard or butter)
But, the ratio in the Bisquick product is just right, and again saves me time and extra steps.
During the 1980s, Red Lobster biscuits were known as “complimentary hot cheese garlic bread”. It was actually a freshly baked garlic biscuit, and found it misleading identifying it as a garlic bread. Years later, the “hot cheese garlic bread” was renamed to “Cheddar Bay biscuits”. All I can say is, before receiving my main entree or even my appetizer, I could not get enough eating those biscuits. It was addicting and all you can eat, at no extra charge!
As the years went by and the internet has become the information superhighway for research, I have seen thousands of recipes online to clone, copycat and recreate the Red Lobster’s Cheddar Bay biscuits. I have noticed a common attribute with these versions using either buttermilk, milk or plain water. As stated above, when I started to make my original garlic biscuits, I added buttermilk. Nowadays, I will not consider using any type of milk for my exclusive biscuit recipe.
As years went by and figuring out their ingredients and method, I concluded, I did not want to blend the garlic and parsley into the dough before baking. To make it moist, I decided to make the dough with just the flour, cheese and wine, then pour 1 Tablespoon of melted garlic butter on top before baking. If I use a mini muffin pan, I add 1 1/2 teaspoon to each dough before baking. This chemistry help provide a mild garlicky flavor, moist texture and toasty crust as it bakes.
After the biscuits were baked, I felt it still needed an extra boost and decided to top it with a little more garlic butter. The amount of garlic butter added to the freshly baked biscuit is a variable. I figured, it should not be more than 1 teaspoon per biscuit. Sometimes, I add 1/2 teaspoon of melted garlic butter, other times just 1 teaspoon.
I usually top the biscuit with just the melted butter (sans the garlic powder and parsley that is in the dish), since the baked biscuits are already flavored. Other times, I add the melted butter with the garlic powder and parsley, it has. Either way, it is a personal choice, and depends on the moment if I want add the extra visual components in the butter that will give the biscuits more presence, and still taste great.
The Red Lobster Cheddar Bay biscuit gave me the inspiration to recreate my recipe to be more moist, and have a light and airy in texture. I never considered my biscuit to be a copycat or a clone to theirs. Mine was developed using my creativity and perfect it through the years, to what it is now. I gave my signature biscuit the name, Cheddar Betta Biscuit.