Can I confess something? I've never actually eaten a garlic cheese biscuit from Red Lobster. I know, I know. They're supposed to be legendary - supposedly epic biscuits.
These are pretty darn good, too, although I can't compare them to the original. It was my first time to use the new gluten-free Bisquick mix, and rather than make pancakes, I dove straight in with biscuits, which I have not eaten in two and a half years. The results? Pretty tasty! The mix uses rice flour and potato starch, so don't go into this thinking you'll get a whole grain biscuit. But for the occasional dinner sidekick and a Red Lobster craving (if you enjoyed their biscuits in your former, glutenful life), they'll hit the spot.
Garlic Cheese Biscuits
2/3 cup Gluten-free Bisquick mix
2 tbsp. Spectrum Organic Shortening
4 tbsp. hemp milk (almond, whole grain, or soy would also work - try for a thicker kind)
1½ tsp. garlic powder (more or less depending on your own taste)
1/3 cup Daiya Vegan Cheese (Mozzarella or Cheddar)
Preheat oven to 400 F.
Place the Bisquick mix into a bowl and cut the shortening into it, using a fork to mash it into the dry mix until the mixture is reduced to small crumbs. Add the hemp milk and the egg and mix well until the dough is smooth and soft. Add the garlic powder and the Daiya cheese and stir to combine.
Line a cookie or other baking sheet with parchment paper. Drop the dough onto the lined baking sheet by large spoonful (mine made 6 smaller biscuits). Bake for 10 - 13 minutes for smaller biscuits, or 13 - 16 minutes for larger biscuits, or until they are golden brown on top.