Red Lobster Cheddar Biscuits

3 cups all-purpose flour
1-1/2 tablespoons baking powder
2 teaspoons granulated sugar
1 teaspoon fine salt, divided
1 cup sharp cheddar cheese, grated
1-3/4 cups heavy cream
6 tablespoons unsalted butter, melted
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried parsley flakes

Step 1
Position a rack in the middle of the oven and preheat to 425 degrees. Line a large sheet pan with parchment paper or a silicone baking mat.

Step 2
In a large bowl, sift together the flour, baking powder, sugar and 1/2 teaspoon of the salt. (Sifting not only ensures that the dry ingredients will be lump-free, it also mixes them together.) Gently stir in the cheese.

Step 3
In a microwave-safe container, microwave the cream on HIGH for 60 to 90 seconds, until just warmed to body temperature (95 to 100 degrees), stirring halfway through. Stir the warm cream into the flour mixture to form a soft, uniform dough. Do not overmix.

Step 4
Lightly grease a 1/4-cup dry measuring cup. Use it to drop 12 level scoops of batter about 2 inches apart on the sheet pan. Re-grease the measuring cup after every 3 or 4 scoops. If the portions are misshapen, use your fingertips to gently reshape into smooth domes. Bake for 12 to 15 minutes, or until the biscuits are light golden brown.

Step 5
While the biscuits bake, in a small bowl, stir together the melted butter, garlic and onion powders, dried parsley, and the remaining 1/2 teaspoon of salt until well combined. When the biscuits are done, remove from the oven and immediately brush with the butter mixture. Let cool briefly, then serve warm.

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