Vegan Red Lobster Cheese & Garlic Biscuits
August 21, 2009
Had I not wanted to allow for internet searchers to easily find these vegan Red Lobster cheese and garlic biscuits, I would have called these my “Holy Sh*t Motherscratcher Ever-Lovin’ Biscuits”… or some such name that adequately expresses my great excitement about them. Many, like me, have fond memories of chomping on Red Lobster‘s complimentary cheese and garlic biscuits back in the day. I remember hitting up RL with the family for special occasions. You know, ‘cuz Red Lobster is a classy joint. So it’s potent and early-on food nostalgia that lead me to attempt to veganize the biscuits. And with this weekend’s White Trash dinner party on the horizon and holding some leftover Teese, I brought it on.
I should say that this great vegan feat would not be possible without Teese, who so instilled hope and excitement in the vegan cheese market. Chicago Soydairy, if you were a person you would be filing a restraining order against me.
Okay, so let’s get to the biscuits! I used Vegan Brunch‘s herbed whole wheat drop biscuits as a guide for these but will post the tweaked recipe below. I normally don’t like typing out Isa’s complete recipes in my blog postings because I think everyone should buy her books… but this is a special case!
Vegan Red Lobster Cheese & Garlic Biscuits/Holy Sh*t Motherscratcher Ever-Lovin’ Biscuits
2 cups white flour
5 tsp baking powder
1 garlic clove-minced
2 tsp fresh parsley-chopped
1 tsp dried rosemary
1 tsp salt
3 TB cold Earth Balance vegetable shortening
3 TB cold Earth Balance soy margarine
1 cup soy milk
1 cup sharp cheddar Teese (I shredded half and diced the rest into tiny cubes)
1) Preheat oven to 450. Grease a baking sheet.
2) In a large bowl mix flour, baking powder, minced garlic, parsley, rosemary and salt.
3) Using your hands, cut in shortening and margarine until you get a crumby texture.4) Add the milk and mix until incorporated. Stir in Teese until equally distributed.
5) Drop dough on greased baking sheet, making about 10-12 biscuits.
6) Bake for 15-18 minutes, until biscuits are lightly brown
7) Let cool for a few minutes on a cooling rackFinishing touch:
8) Mix 2 softened TBs of Earth Balance margarine with 2 tsps of fresh parsley, a tsp of garlic powder (from a garlic mill, if you have) and a pinch of salt. Use a pastry brush to coat the tops of each biscuit with the buttery mixture.
The result: Amazing!
The result: Amazing!
