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FAQs

Can I use milk instead of water in Red Lobster biscuit mix? ›

I waitressed at Red Lobster for a short time, and while they do use ice water in their mix, I've always enjoyed it much more using regular 2% milk in the same quantity. The biscuits come out a little fluffier and taste just like the real thing.

Red Lobster's Cheddar Bay Biscuits are a classic American dish that are known for their flaky, buttery texture and their cheesy, garlicky flavor. They are made with a simple biscuit dough that is enriched with cheddar cheese and then brushed with a garlic butter mixture before baking.

The butter version rises the highest — look at those flaky layers! The shortening biscuit is slightly shorter and a bit drier, too. Butter contains a bit of water, which helps create steam and gives baked goods a boost.

Use Cold Butter for Biscuits

For flaky layers, use cold butter. When you cut in the butter, you have coarse crumbs of butter coated with flour. When the biscuit bakes, the butter will melt, releasing steam and creating pockets of air. This makes the biscuits airy and flaky on the inside.

Garlic Herb Blend: Garlic Powder, Maltodextrin, Salt, Onion Powder, Hydrolyzed Soy Protein, Torula Yeast, Dehydrated Parsley, Malic Acid, Sugar, Natural And Artificial Flavors (Maltodextrin, Butter Oil), Corn Oil, Silicon Dioxide (Anti-Caking Agent). CONTAINS: wheat, milk, soy.

The flavor will definitely be affected, but in theory the texture should be the same if you use equivalent amounts of both fat and water. Biscuits are basically the same thing as scones, so you may be able to find a scone recipe you like if you can't find a biscuit one.

Cheddar Bay biscuits were created in 1992 by Kurt Hankins, then-head of Red Lobster's culinary development team. The chef was purportedly inspired by Texas Toast and French bread, and invented CBBs using a traditional biscuit recipe, but subbed the sugar for garlic and added cheese.

GARLIC HERB BLEND INGREDIENTS: Maltodextrin, garlic powder, salt, onion powder, hydrolyzed soy protein, torula yeast, dehydrated parsley, malic acid, sugar, natural and artificial flavors (maltodextrin, butter oil), corn oil, silicon dioxide (anti-caking agent).

All entrées come with two warm, house-made Cheddar Bay Biscuits.

Buttermilk adds a tangy flavor to the biscuits and makes them slightly more tender.

Is buttermilk or heavy cream better for biscuits? ›

Buttermilk can produce better results when baking biscuits than using regular milk or cream. Buttermilk is acidic and when it is combined with baking soda, it creates a chemical reaction that produces carbon dioxide gas, which causes the dough to rise and gives the biscuits a light and flaky texture.

As a semi-solid fat, butter contributes to the rise and flakiness of biscuits in ways liquid oil can't replicate. But what makes butter so unique? It all comes down to baking science. In the oven, the butter melts, releasing water that evaporates into steam.

Biscuit recipes tend to be egg-free, this makes them drier and the lack of protein to bind the mix helps achieve that crumbly texture. For super light, crumbly biscuits try grating or pushing the yolks of hard-boiled eggs through a sieve into the biscuit dough.

White wheat in general is around 9-12% protein, while the hard reds are 11-15%. As far as brands of flour, White Lily “all-purpose” flour has been my go-to for biscuit making. It's a soft red winter wheat, and the low protein and low gluten content keep biscuits from becoming too dense.

You can use water or non-dairy milk instead.

If you have simply run out of fresh milk, powdered milk, evaporated milk (mixed with water), yogurt, or buttermilk will also work. In fact, my "cheater method" for simply scones is just to use a flavored yogurt instead of milk when making biscuits, then sprinkle with sugar before baking.

Made from enriched wheat flour, 1/3 cup of Bisquick contains 160 calories, 4.5 g of fat, 26 g of carbohydrate, 3 g of protein and 1 g of fiber. Preparing the Bisquick mixture with water instead of milk will not alter the taste of your pancakes or biscuits, but may make them slightly drier.

Cheese: Use three ounces (or about ¾ cup) of shredded Cheddar cheese. Butter: A stick of melted butter lends richness and flavor. Seasonings: These flavorful Cheddar bay biscuits are flavored with garlic powder, salt, onion powder, and dried parsley.