February 25, 2011

Cheddary Love

Red Lobster. Fond memories of scarfing my face with the Cheddar biscuits as a kid.  This past weekend, I had a hankering for coconut shrimp -and my husband really wanted to go out to eat.  We went through our gift card envelope, and found one for Red Lobster. My heart immediately skipped. I hadn't visited this restaurant in year and years, and I couldn't wait to feast on the cheddary goodness. Mr. had no idea what to expect - he only went to the restaurant once when he was a teenager.
Now, I am not saying this is the best chain restaurant - not by a long shot.  But when you have your mind set on something, it is very difficult to make healthy choices. And I had my mind set on cheddar biscuits and coconut shrimp. 

I ordered not only coconut shrimp for my main meal, but gorged on about three or four cheddar biscuits.  I also ordered a margarita so large - I could have stuck my entire face in it. No joke.  In fact, after we ate, we had to run some errands, I found myself dragging my feet around the store....slurring my words and whining. Well - maybe I wasn't that bad. But it wasn't my shining moment.

Fast forward to Sunday evening.  I still really wanted the biscuits I stuffed my face with only the day before.  Since we used our only means of eating out (gift cards), there was no way we were going back to Red Lobster.  I flipped through my homemade cookbook, and found a recipe for cheddar bread.
Thankfully, my husband likes to make dinner - and he takes kindly to suggestions.  He whipped these up in no time! He kept saying throughout dinner how easy it was, and he couldn't believe he made his own biscuits.  So proud!

Give the recipe a try! 

Almost Famous Cheddar Biscuits

1 3/4 cups flour
1 tablespoon plus 2 teaspoons baking powder
2 1/2 teaspoon salt
3 tablespoons vegetable shortening
4 tablespoon cold unsalted butter,
cut into 1/2 inch pieces
6 ounces grated yellow cheddar cheese
3/4 cup whole milk

For the Garlic Butter
3 tablespoons unsalted butter
1 clove garlic, smashed
1 teaspoon chopped fresh parsley

1. Position a rack in the upper third of the oven and preheat to 425.  Lightly mist a large baking sheet with cooking spray.

2. Make the biscuits; Pulse the flour, baking powder, sugar and salt in a food processor.  Add the shortening and pulse until comvined.  Add the butter; pulse 4 or 5 times, or until teh butter s in pea size pieces.  Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough. Turn out onto a clean surface and gently knead until the dough comes together.  Do not overwork the dough or the biscuits will be tough.

3. Drop the dough onto the baking sheet in scant 1/4 cup portions, 2 inches apar, and bake until golden, 15 to 20 minutes.

4. Meanwhile, make the garlic butter.  Melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minute.  Remove from the heat and stir in the parsley.  Brush the biscuits with the garlic butter and serve warm.