Monday, November 4, 2013

Red Lobster Style Vegan Cheddar Biscuits

Did you ever have the biscuits at Red Lobster?  I have, and while they were pretty much the only redeeming thing about Red Lobster they always made an otherwise disappointing dinner out worth the trip.



I have to say that I think they do a pretty good job at marketing. They make you believe that if you go there you will not only have a great meal but also get the deal of the century.  Biscuits aside, neither of those things ever worked out.  They're "all you can eat" $9.99 deal or otherwise "cheap" advertised specials seemed never to yield a great meal at the advertised price; instead of a great meal for two at around $20 you got stuck with a sub par dinner for two at around 60 bucks. It never seemed to fail.

I have not set foot in a Red Lobster in years and will probably never go in one again, but those biscuits were the one memorable part of a meal there.

This is my attempt to make a vegan version of those biscuits.  While not particularly good for you these were tasty and reminiscent of how I remember their biscuits.  They are quite dense and very filling. I ate just one for lunch, and that was all I needed.

One thing to note. I had intended to use one cup of vegan shredded cheddar, but it turns out I only had half a cups worth in the refrigerator so I used a second half cup of vegan shredded mozzarella.  If you really want that cheddar flavor I would suggest going with the full cup of cheddar style shreds.

Red Lobster Style Vegan  Cheddar Biscuits

For the biscuit:
2 1/2 cups Bisquick
4 tbsp cold vegan butter
1/2 cup vegan cheddar style shreds
1/2 cup vegan mozzarella style shreds (note: you can omit the mozzarella and sub a whole cup of cheddar)
3/4 cup non dairy milk (I used So Delicious Unsweetened Coconut)
1/4 tsp garlic powder

For brushing on the top:
2 tbsp melted vegan butter
1/2 tsp garlic powder
1 tbsp fresh parsley, minced

Preheat oven to 400 degrees.

Using a pastry cutter or fork mix the flour and cold butter.  Do not overmix, it should be quite crumbly.  Add the non dairy milk, cheddar and mozzarella (or just one cup of cheddar) shreds and use your hands to form a dough (do not overmix, it will still be quite crumbly.

Place nine equal portions on a lightly greased baking sheet.  You may need to roll the dough a bit to form a ball.

Bake for 15-17 minutes or until light golden brown.

Remove from the oven and melt the butter, garlic powder and parsley.  Brush over the top of the biscuits before serving.

1 comment:

  1. Have I ever eaten a biscuit at Red Lobster before? No. Do I want to eat the heck out of your vegan cheddar biscuits? Yes times a gajillion. These are so beautiful and sound mighty tasty. I love the touch of fresh parsley on top.

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