These Biscuits are some of the only biscuits that I will eat. I know, I am a biscuit snob and that’s a me issue and not a we issue. I truly believe that for those of us living in the western United States, we do not know how to make a good biscuit. I do believe that institutional knowledge still resides in the Southern States and has not been transferred generationally to any other part’s of the country. One off’s do exist – however, I am talking generationally.

I have tried biscuits at bakery’s, I have tried them in dining establishments and they all claim to have moist, tasty and fluffy biscuits. Oh, alas – I am not a fan. Until we get to these gems. Red Lobster inspired versions of their Cheddar Bay Biscuits. I am not a regular patron of Red Lobster. I don’t believe they bring very good seafood into our market’s, and of course I am astonished that year after year that it get’s rated by American’s as their favorite Seafood establishment combined with it’s sister Italian restaurant ‘The Olive Garden’. Anyway, that’s a different post and story – you can check out the Darden group separately and make up your own opinion, sorry about that :D.

The reason, I set foot in Red Lobster is for these biscuits. They accompany chowder so very well. You see, I am not a saltines cracker guy with my chowder. I am not a particular fan of any cracker with chowder. I am a huge fan of sourdough bread, and I am a fanatic with regards to these biscuits.

This recipe is easy, and it reproduces consistent and tasty results. I hope you like it as much as I do.

[gmc_recipe 1815]