Recipe For Red Lobster Biscuits

Do you love red lobster biscuits? Do you think they are perfect as they are, or are you willing to experiment a little to see if they can be made even better? I love my basic recipe for red lobster biscuits, but once in a while I get the urge for something a little bit different. At times like these, the simplest thing I can do is to add cheddar cheese to my biscuits. Here are 3 reasons why I love adding cheddar, and why you should try it too:

1) I love cheddar in my red lobster restaurant biscuits because cheese is always a welcome addition to almost any food.

Why not try it out for yourself? Vary the amount of cheddar cheese you add to change the "cheesiness" of the taste. Test out different amounts of cheese to find just the right balance for you. I like just a small amount for a more subtle flavoring, as well as moderate amounts for a balance between the original red lobster taste and the cheesy taste. I rarely go for the recipes which add so much cheese that it overpowers the original scent of the red lobster.

2) I love cheddar cheese with red lobster biscuits because of its moderate strength.

There are so many different types of cheese you can add to your lobster biscuits, it makes your head spin. But I prefer cheddar for mine. Why? Because of its moderate taste.

I find that Edam and Gouda cheeses are too mild-tasting to contribute anything to my recipe for red lobster biscuits. However, from time to time, I do enjoy eating plain red lobster biscuits with these mild-tasting cheese.

Swiss cheese and blue cheese are both too strong for me, overwhelming the taste of lobster in my biscuits. In any case, I rarely buy them. However, if you like these stronger-tasting cheeses, it may be worth trying them with your favorite red lobster biscuit recipes. Who knows, it may work well for you.

When testing different types of cheese with my biscuits, I normally eat plain red lobster biscuits with the cheese. Sometimes I use the cheese as a dip. If I like the new taste, I'll experiment adding that type of cheese into my recipe.

3) I love cheddar cheese for its low lactose content.

Cheese is made from milk, a good source of many important nutrients like calcium. However, I am lactose-intolerant. Since cheddar only contains 5% of the lactose in whole milk, I find it an ideal source of natural calcium and phosphorus. If you are completely lactose-intolerant, try hard cheeses like Swiss cheese, aged cheeses like Brie or Camembert, or soy cheeses. If you are allergic to cow's milk, but not lactose-intolerant, try cheese made from goat's milk.

To add cheese to your recipe for red lobster biscuits, simply shred or grate the cheese before adding it to the biscuit mix. Stir the cheese so that it is evenly distributed throughout the mix. After this, just cook it in the oven the same way as any normal recipe mixture. For me, three ounces of cheddar works well (with most normal recipes). Your mileage may vary. The best way is to try different amounts of cheddar in YOUR recipes.

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About The Author, Ray S. Tarrant
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