Cheese Biscuits with Fresh Garlic Butter

If the basket of biscuits is your favorite part of a trip to Red Lobster, this copycat gets you there in about twenty-five minutes. A shortcut biscuit mix does the heavy work, so there’s no cutting in butter or measuring leavening, just stir, drop and bake.

Shredded cheddar goes right into the dough, melting into savory, cheesy pockets as the biscuits bake up golden. Beating the dough vigorously for thirty seconds develops just enough structure to give them a good, craggy rise.

The garlic butter is what makes them taste like the restaurant version, and the recipe uses fresh minced garlic, not powder, for a brighter, punchier hit. Brushing it on while the biscuits are still hot lets it soak into the craggy tops and edges.

Drop them by spoonfuls for that rustic, pull-apart look. Serve warm alongside soup, seafood or a big bowl of pasta.

Kitchen Tips

• Brush the garlic butter on while the biscuits are hot so it soaks in.
• Don’t overmix; 30 seconds of beating is plenty for tender biscuits.
• Drop them in craggy mounds rather than smoothing them, for the classic look.
• Use sharp cheddar for the most pronounced cheese flavor.

Variations

• Add a pinch of dried parsley to the garlic butter, like the original.
• Stir a little cayenne or Old Bay into the dough for a kick.
• Mix in chopped chives or a handful of parmesan.