Red Lobster's Cheesy Garlic Rolls

These are the biscuits every Red Lobster table gets unlimited of, and now you can stop ordering takeout for the biscuits alone. The secret is simple: Bisquick, sharp cheddar, cold water, and a finishing brush of garlic-parsley butter.

Hand-mixing only is key. An electric mixer overworks the dough, develops the gluten, and gives you tough, chewy biscuits instead of tender, flaky ones. Stir just until combined, no more. Lumps in the batter are good news.

The baking method is classic biscuit. High heat (450°F or 230°C) for a short time, with a mid-bake rotation of the sheets for even browning. Nine to ten minutes total, and the tops should be just golden.

The garlic butter goes on after baking, not before. Brush it to taste, then sprinkle with dehydrated parsley flakes in the melted margarine. Too much butter and the garlic drowns the cheese, which is the whole point.

Kitchen Tips

• Use cold water straight from the tap. Cold liquid keeps the biscuits flaky.
• Grate cheese from a block. Pre-shredded cheese is coated with anti-caking powder that affects texture.
• Rotate the pans halfway through. Most home ovens have hot spots that brown one side faster.
• Use a 1½-ounce cookie scoop for uniform biscuits that bake evenly.

Variations

• Bump the cheese to 8 ounces for extra-cheesy biscuits (the way Red Lobster used to make them).
• Swap cheddar for 5 ounces of shredded parmesan (the real stuff, not the canister).
• Add a pinch of cayenne or Old Bay to the dough for Southern-style biscuits.