I would like the Red Lobster cheese biscuit recipe. Thank you.
Wilma Roberts, Trinity
Judging from the reader response to Wilma's request, this is a very popular recipe. It's easy to see why because it is simple to prepare and the biscuits are delicious. Some of the readers who responded include Mimi Davis of Indian Shores, Jennie Miller of Crystal Beach, Irene Brown of Riverview, Teresa Cochran of Miami, Jessica Eynon Monk of Tarpon Springs and Fran Hutchinson of Spring Hill, to name a few. While each home chef had the same ingredients, the measurements were a bit different. Some used whole milk while others cut calories and fat with skim milk. With the recipe today I managed to get eight good-sized biscuits. If you make them smaller, you may be able to get 10 to 12. Don't skip the melted butter and garlic powder. That's what gives these biscuits the flavor. Jessica adds 1/4 teaspoon of dried parsley flakes to the melted butter and garlic powder, which would be a great change. Fran says they don't reheat well so she suggests eating them all when made. I didn't have any left over, they were so popular.
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Red Lobster Cheese-Garlic Biscuits
2 cups baking mix (such as Original Bisquick)
1/2 cup shredded cheddar cheese
2/3 cup milk
1/4 cup butter, melted
1/2 teaspoon garlic powder
In a large bowl, combine the biscuit mix and cheese. Add milk, stirring until soft dough forms. Beat vigorously for 30 seconds. Drop dough by heaping tablespoonfuls onto ungreased baking sheet. Bake in preheated 450-degree oven 8 to 10 minutes or until golden brown. Stir garlic powder into melted butter. Brush over warm biscuits. Serve warm.
Shared by St. Petersburg Times readers
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Note on the Tunnel of Fudge Cake recipe
A couple of people e-mailed me to ask if they should leave the nuts whole, break them into pieces or finely chop them for the Tunnel of Fudge Cake recipe. I just broke, or chopped, them into larger pieces.
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Ellen Mullikin of St. Petersburg would like a recipe for a chocolate cake she believes was called Emily Brown's chocolate cake. It was made in a double boiler with shortening and Baker's chocolate. Joanne Becker of Brandon would like the house salad dressing from Romano Greek & Italian Cuisine restaurant in Brandon. She says it's delicious.
Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail email@example.com. Include your name, city and phone number.