Like stealing fire from the gods...

So for most of my life, I have been obsessed with those incredible cheddar biscuits that they serve with every meal at Red Lobster.  They are known as "Cheddar Bay biscuits."  Well thanks to the 21st century wonder known as the internet, I have located the recipe for these delectable morsels of cheddar-y goodness.  Even an incompetent cook such as myself was able to make these perfect biscuits on my first attempt, so ANYONE outght to be able to make them at home also! 

Here is how to make them:

Ingredients:

 2 ½ cups Bisquick baking mix

 ¾ cup cold whole milk

 4 tablespoons cold butter (1/2 stick)

 ¼ teaspoon garlic powder

 1 heaping cup grated cheddar cheese

And to brush on top:

 2 tablespoons butter, melted

 ¼ teaspoon dried parsley flakes

 ½ teaspoon garlic powder

 pinch salt

Directions:

1. Preheat your oven to 400 degrees.

2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix. (I had to add an extra 1/4 cup of milk)

3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.

4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.

5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. (I just melted more butter and then dipped the biscuits upside down in the bowl then sprinkled parsley on them in the absence of a brush) Makes one dozen biscuits.

ABC News's Good Morning America explains: Order an entrée from America's largest seafood restaurant chain and you get a basket of some of the planet's tastiest garlic cheese biscuits served up on the side. For many years this recipe has been the most-searched-for clone recipe on the Internet, according to Red Lobster. As a result, several versions are floating around, including one that was at one time printed right in the box of a baking mix.

The problem with making biscuits using a baking mix is that if you follow the directions from the box you don't end up with a very fluffy or flakey finished product, since most of the fat in the recipe comes from the shortening that's included in the mix.

On its own, room temperature shortening does a poor job creating the light, airy texture you want from good biscuits, and it contributes little in the way of flavor. So, we'll invite some cold butter along on the trip-with grated cheddar cheese and a little garlic powder. Now you'll be well on your way to delicious Cheddar Bay. Wherever that is.

Recipe courtesy of Todd Wilbur, "Top Secret Restaurant Recipes 2," Plume Books.

and the Original Link

And the Finished Product: 

Hey!  Where did that 12th biscuit go???