If you were to ask someone what their favorite thing to order at Red Lobster is, more than likely it wouldn’t be just an entree or an appetizer, it would have to include their warm, butter, cheesy cheddar bay biscuits. Can I get an amen! Those biscuits are so good they are famous! Here’s how you can make them at home AND a healthier version.
Prep Time: 15 minutes
Cook Time: 10 minutes
Calories: 150 calories, 7 grams of fat
Ingredients
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1 cup 100 percent whole grain pastry flour
1 cup all purpose flour
1 tablespoon sugar
1 tablespoon baking powder
2 teaspoons garlic powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
4 tablespoons canola oil
1 cup shredded reduced-fat sharp cheddar cheese
3/4 cup low-fat buttermilk, plus extra for brushing on tops of biscuits
1 tablespoon chopped fresh Italian parsley
Directions
Preheat the oven to 450 degrees. Sift flour and measure carefully into a large mixing bowl. If you don’t have a sifter, try my trick: Use a colander and shake it back and forth over the bowl to sift it. Sifting is important for a fluffy biscuit.
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Combine flours and other dry ingredients (sugar, baking powder, garlic powder, baking soda, salt, cayenne pepper) together with a wire whisk. Mix well. Dig a well in the center of the dry mixture, then pour in the low-fat buttermilk and the canola oil.
Stir the low-fat buttermilk and canola oil into the dry ingredients with a fork until the liquids are completely incorporated into the dry ingredients. Gently fold in the cheese until the mixture forms a ball of dough. You should be able to work the dough with your hands, so add a bit more flour if it is too sticky or a bit more buttermilk if it is too dry.
Place the ball of biscuit dough onto a lightly floured surface; I like to put wax paper down on my surface and then flour it to make clean-up easier. Knead quickly about 10 times, but don’t overwork the dough.
Roll out the dough with a floured rolling pin or pat out with your hands until dough is about 1/2 inch thick. Then cut into circles with a floured biscuit cutter. If you don’t have a biscuit cutter, the rim of a small juice glass will work.
Place biscuits just barely touching into a cake pan that has been lightly sprayed with cooking spray. Brush tops of biscuits gently with a little buttermilk and sprinkle with the fresh parsley.
Bake 10-12 minutes or until lightly golden brown. Serve warm. Makes about 1 dozen biscuits.
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