I grew up going to Red Lobster. I always enjoyed looking into the lobster tank until I was old enough to understand that they weren’t pets of the restaurant…. The best thing about that place were those delicious little salty, cheesey garlic biscuit things that they bring you before a meal. I always loved those and wanted to eat like a hundred of them at once. I haven’t been to the Red Lobster is a really long time and don’t think it’s very likely that I will ever end up there again. I call it Dead Lobster now.
But, how, HOW can one live life without delicious garlicky cheese breads?!?! I have seen so many recipes for them and they ALL use Bisquick…which is probably what Dead Lobster uses…. I have never used Bisquick in my life and don’t plan on starting. So, the answer is to find out what is in Bisquick and then just make that blend? Yeah, that sounds right.
Anyhow, these breads taste EXACTLY like I remember the restaurant breads tasting. It’s been a challenge not to eat five of them at a time…. Like, make them when people are coming over.
Vegan Red Lobster Biscuits
2 c unbleached all purpose flour
1 tbsp baking powder
½ tsp sea salt
2 tsp unbleached cane sugar
½ tsp garlic powder
½ tsp dried parsley flakes
1 c Daiya cheddar shreds
6 tbsp Earth Balance, melted
1 c unsweetened almond milk, I used So Delicious Almond Plus, plain & unsweetened
Preheat oven to 450°F. Combine all of the dry ingredients, whisk to distribute everything evenly. Stir in the Daiya shreds. Make a well in the center of the bowl and add the melted Earth Balance and almond milk. Stir until just combined. You can make whatever sized biscuits you like. I just took a forkful and plopped them down of the baking sheet (that I lined with a silpat). Bake 12-15 min until the sides of the biscuits start to golden just a bit.
To top biscuits: Once the biscuits are done baking, melt 2 tbsp of Earth Balance and combine that with ½ tsp garlic powder. Brush the tops of the biscuits with Earthy B garlic mixture and then rejoice in delicious biscuity splendor.