Recipe Review: Todd Wilbur's Red Lobster Cheddar Garlic Biscuits

Good Morning America has Todd Wilbur's version of the Red Lobster Cheddar Garlic Biscuit recipe on on their website. Mine ended up looking pretty much nothing like their picture, but they taste pretty close to the Red Lobster version and are delicious. I did tweak the ingredients. I preheated the oven to and baked the biscuits at 375 degrees instead of 400 degrees. Here's what I used:

Biscuit Ingredients
2 1/4 c Krusteaz Buttermilk Pancake Mix
1/4 c unbleached AP flour
3/4 c skim milk
4 tbsp cold butter
1/4 tsp garlic powder
1 c fat-free Kraft shredded cheddar

Biscuit Topping Ingredients

2 tbsp butter
1 tsp finely chopped fresh parsley
1/4 tsp garlic powder

I mixed the ingredients largely as per the original directions, but I used a fork instead of doing it by hand. I baked them for about 15-20 minutes. Keep an eye on them - they burn quickly!

Once you pull them out of the oven, melt 2 tbsp of butter (I just did this in the microwave). Then stir in the parsley and garlic. Stir it well or the garlic will end up in a big clump at the bottom. Drizzle or brush it over the biscuits.

Recipe Reviews: Alton Brown's Southern Biscuits

I thought it would be good to have a space to post links to and notes on other people's recipes I try. I'll post links to the original recipes, notes on any tweaks or adjustments I made, and, where I can, pictures of the final result.

First up, Alton Brown's Southern Biscuit Recipe. This is probably my favorite biscuit recipe. I make it regularly and serve them with all sorts of toppings: butter, honey, homemade apple butter, homemade berry jam, etc. They even make great components to homemade chicken biscuits! Usually when I make them I make a double batch and I've made a few changes based on what I usually have in the house. So, when I make them, I use:

4 c unbleached AP flour
8 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp salt
8 tbsp butter (cold!)
2 c skim milk or 2 c skim milk minus 2 tbsp, plus 2 tbsp white vinegar

I've also made these successfully with soy milk and a non-dairy butter substitute. They don't get as flaky and fluffy, but they are still tasty. 

Then I just follow Alton's instructions. I usually cut out the biscuits with a drinking glass and that works just fine if you don't have a biscuit cutter. They always come out delicious!