Cheddar Bay Biscuits

I guess I’ll keep the trend about talking about chain restaurants going.  Most everyone is aware of the delicious cheddar bay biscuits from Red Lobster.  While I’ve never been really impressed with the entrees at Red Lobster, I do love the cheddar bay biscuits.  This is one of the reasons that I tried to remake them.
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Unfortunately, this is another recipe that did not live up to my expectations.  You’d think I couldn’t go wrong with all of the butter in this recipe, but you’d be wrong.  They were tasteless.  I could taste the butter but the cheddar wasn’t a very strong and so it tasted like butter and flour.

I’m thankful that when I make less than good recipes that Dan is around to eat the 200 calorie a piece biscuits.  Should I add some Old Bay?  How can I fix this recipe?

Cheddar Biscuits
Courtesy of Food Network Magazine

1 1/4 cups grated yellow cheddar cheese
4 Tablespoons cold unsalted butter, cut into 1/2-inch pieces
1 3/4 cups all-purpose flour
1 Tablespoon plus 2 teaspoons baking powder
2 1/2 teaspoons sugar
1/4 teaspoons salt
3 Tablespoons vegetable shortening, room temperature
3/4 cup milk
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Preheat oven to 425.

In a food processor, combine the flour, baking powder, sugar and salt. Add the shortening and pulse until combined. Add the butter; pulse 4 or 5 times, or until the butter is in pea-sized pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough.

Remove the dough from the food processor and knead on a clean countertop.  Don’t knead too much or they will be tough.

Scoop the dough onto a lined baking sheet with enough room between them.  Bake for 15-20 minutes, after 10 minutes check the biscuits every 5 minutes.

Yields 12 to 14 biscuits