Skillet Red Lobster Biscuits

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Prep Time5

Cook Time18

Total Time23

Course: Side Dish

Cuisine: American

Keyword: red lobster biscuits

Servings:

Calories: 333kcal

Author: Chuckie Hessong

Ingredients

Cheddar Garlic Biscuits

1 Tablespoon canola oil
1 ⅓ cups milk
1 Tablespoon white vinegar
3 cups all purpose flour
1 Tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
½ teaspoon garlic powder
½ teaspoon dried parsley
¼ teaspoon dill weed
¾ cup butter
1 ½ cups extra sharp cheddar cheese shredded

Garlic Butter

¼ cup butter melted
½ teaspoon garlic powder
½ teaspoon dried parsley
¼ teaspoon dill weed

Instructions

Preheat oven to 500℉.
Pour canola oil in the bottom of a 10 inch cast iron skillet. Set aside.
In a small bowl, add white vinegar to the milk and set aside.
In a large bowl, combine flour, baking powder, kosher salt, sugar, garlic powder, and parsley.
Add butter to the flour mixture and gently mix in with your finger tips until the butter is the size of peas or so. Do not overmix.
Add milk mixture and stir with a fork, just until combined.
Pour the batter into the skillet. Flatten into the pan, then flip over so both the top and bottom are coated with oil. Gently press the batter into the pan. Cut into biscuits using a pastry scraper or a knife.
Bake for 18 to 20 minutes or until golden brown.
Melt the butter in a small bowl in the microwave. Add garlic powder, dried parsley, and dill weed. Stir to combine. Brush on top of hot biscuits. Serve.

Notes

Freeze Your Butter and Grate It Instead of cutting cold butter into cubes with a pastry cutter or your fingers, toss your butter stick in the freezer for 15 minutes, then run it down a box grater.

Tossing the cold, shredded butter directly into your dry ingredients creates uniform fat pockets instantly without warming up the butter from hand heat, guaranteeing ultra-flaky, airy layers.

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