When I was in highschool, my culinary teacher gave me the greatest gift of all- the actual recipe from red lobster, he worked there for a little bit. I haven’t made a batch in forever but I’m excited.
The cheese bread biscuits from red lobster?!? Teach us dear anon submitter!!!
mix bisquick mix, cheese and milk until a soft dough forms. don’t over stir, it mixes pretty quick
grease a pan or put parchment paper down
Put dough balls about 2 inches apart, and put in oven. MAKE SURE the oven is completely pre heated, if you put it in before hand the biscuits will come out nasty.
Bake 8-10 minutes.
Melt the butter in the microwave completely. Add parsley, seasonings and stir.
Once biscuits are done, should be brown on the bottom, pull them out and let them sit for a moment before covering or dipping them in the butter. Dipping upside down means more coverage.
NOW, here is the recipe I actually use:
This recipe makes 10-12 biscuits.
3 cups all purpose Flour 1 tablespoon baking powder 1 tablespoon sugar 1 teaspoon salt ¾ teaspoon cream of tartar ¾ cup butter or ½ cup butter ¼ shortening 1 and ¼ cup milk
Preheat oven to 450. Combine flour, baking powder, sugar, salt, and cream of tartar. Using a blender/pastry blender, cut the butter into the mixture until it looks crumbly. make a well/hole in the middle of the mixture and pour ALL the milk in at once.
Now, you’ll want to add the cheese, which for this recipe you’ll want to use ¾ to 1 cup sharp cheddar.
Use a fork to stir/fold the mixture just until the mixture is all moist. Do not over mix.
Use a spoon or scoop, and scoop 12 onto a parchment paper or a greased pan surface. You’ll want to put them 1 ½ – 2 inches apart.
Bake for 10-14 minutes, until the bottoms are brown.
½ cup butter or margarine, melted ½ teaspoon garlic powder ½ teaspoon parsley 1/3 teaspoon old bay seasoning OR onion powder
Melt the butter, mix and either dip the biscuits in or cover them with a brush/spoon. If there is any left over it goes super good on french bread too.
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Universal:
Homemade artisan herb bread, home grown and dried apples and prunes, uncured beef sausage, munster cheese. Made a small bag from cheesecloth and tied it closed.
Top left to right: Evereskan Honey Comb, Elven Travel Bread (Amaretto Liquer Cake with custom swirls), Lurien Spring Cheese (goat cheese with garlic, salt, spices and shallots), Delimbyr Vale Smoked Silverfin (Salmon), Honey Spiced Lichen (Kale Chips), and Silverwood Pine Nuts.
From upper left: “Honeytack” Hard tack honey cakes, beef sausage, pork sausage mini links, mini whole wheat toast, cranberry cheddar cheese mini wedge, mini pickles, pumpkin and sunflower seeds, lower right is my homemade “travel cake” muesli with raisins, golden prunes, honey, eggs and cream.
Orcs aren’t known for their great cuisine. Orcs prefer foods that are readily available (whatever can be had by raiding), and portable with little preparation, though they have a few racial delicacies. Toughs strips of lean meat, bones scavenged from recent kills, and dark coarse bread make up the bulk of common orc rations.Fire roasted rothe femur (marrow is a rare treat) [beef femur], Strips of dried meat (of unknown origin) [homemade goose jerky], foraged nuts, only edible by orcs….nut cracker tusks [brazil nuts], coarse black bread, made with whatever grains can be pillaged [black sesame bread], Pungent peppers [Habanero peppers stuffed with smoked fish and olives].
Lizardfolk are known to be omnivores, forage for a surprising variety of foods found within the confines of their marshy environs, in this case the Lizard Marsh near Daggerford. Fresh caught boiled Delimbyr Crayfish on wild chives, coastal carrageen moss entrapping estuary brine shrimp (irish moss, dried brine shrimp), Brackish-Berries (blackberries), Blackened Dart-Frog legs (frog legs) on spring sprouts (clover sprouts), roasted bog bugs on a stick!
From top left: Menzoberranzan black truffle rothe cheese (Black Knight Tilsit), Donigarten Moss Snails (Escargot in shallot butter sauce), Blind cave fish caviar in mushroom caps (Lumpfish caviar), faerzress infused duck egg imported from the surface Realms (Century egg), Black velvet ear fungus (Auricularia Black Fungus Mushroom).
I don’t follow any food blogs and rarely, if ever, reblog pictures of food. But this bagel is so luscious I can’t pass it up. Look at this bagel. This is a seductive bagel. This bagel would be cursed, like something the White Witch would feed Edmund Pevensie to snare his soul. I would do terrible, terrible things for this bagel.
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