Believe it or not, I lean over fish on pretty much anything. Oddly enough, Red Lobster is a favorite of mine. If you’ve ever been with me, you recognize that in Cheddar Bay Biscuits, I can eat my body mass pretty much. Trust me, you ‘re going to love these biscuits, so read the instructions carefully below, and you’re not going to regret it. I love the Red Lobster cheese biscuit, which makes you smile delightfully with every bite you take. I decided to make them at home. Alternatively, I decided to try this Red Lobster Cheese Biscuit Bread recipe. Baking this copycat bread in a loaf pan in the kitchen means less hands-on time.
3 cups flour
1 tbsp. baking powder
1 tsp. salt
1/4 tsp. cayenne pepper
1/8 tsp. black pepper
4 oz of cheddar cheese, cut into 1/4 inch cubes
1 1/4 cups milk
3/4 cup sour cream
3 tbsp. butter, melted
(1) egg, lightly beaten
Preheat boiler at about 350 degrees. Fill a 9×5 portion dish with oil.
Whisk the initial (5) fixings together in a bowl. Add and stir cheese blocks with the mixture until coated in flour mixture, helping to prevent the cheese from falling to the bread portion foundation.
Whisk the remaining fixings together in an alternative bowl.
Now fold the wet mixture into the blend of flour and cheese, mix until joined, don’t over-mix.
Add and spread the mixture into the portion container.
Heat the mixture for about 45-50 minutes. Let the container cool for 10 minutes and then remove it. Let it cool for an hour before cutting and serving.
It is essential what loaf pan you use to create Red Lobster Cheese Biscuit Bread. When your pan is too thin, you’re going to have a burnt crust. Sadly, I learned this tough path. You want a heavyweight skillet, which will evenly cook your bread.