Famous cheddar biscuits with a little less fat
By Kathy Manweiler
McClatchy-Tribune News Service
Some people go to Red Lobster for the shrimp or the crab legs, but many diners love to dig into that basket of cheddar biscuits that comes with their meals.
I saw chef Todd Wilbur's version of this restaurant's secret recipe, but it contained so much fat that I decided to try to bake my own cheddar biscuits from scratch.
A few recipes that claim to be clones of Red Lobster's biscuits call for whole milk, a heap of cheese and lots of shortening. But I got very tasty results using buttermilk, a smaller amount of reduced-fat cheddar and a lot less butter. I also sneak a little fiber into my biscuits by stirring in a bit of white whole wheat flour.
When I crunched the numbers on Todd Wilbur's recipe, I found that in comparison, my version of these biscuits cuts the calories by 38 percent and slashes the fat by 61 percent.
Red Lobster's Web site says one of its Cheddar Bay biscuits contains 150 calories and 8 fat grams, but if you bake mine instead, you'll save 17 percent of the calories and 39 percent of the fat in each biscuit.
You can have one of my cheddar biscuits for 125 calories and 4.9 fat grams.
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KATHY'S CHEDDAR BISCUITS
Preheat oven to 400 degrees.
Lightly spoon the flours into dry measuring cups and level with a knife. Combine flours, baking powder, baking soda and salt in a bowl. Cut in butter with a pastry blender until the mixture resembles coarse meal. Add buttermilk, cheese and garlic powder and stir just until dry ingredients are moist. Don't overmix.
Drop approximately 1/4-cup portions of the dough onto an ungreased baking sheet using an ice cream scoop. Bake for 12 to 17 minutes or until the tops of the biscuits begin to turn light brown. Serve warm.
Makes 12 biscuits.
Per biscuit: 125 calories, 4.9 fat grams, 15 carb grams, 4 protein grams, 0.6 fiber grams, 233mg sodium, 13mg cholesterol
