I never went to red lobster until I met my now husband. My grandparents fished and would bring home their catch. And if they didn’t, they’d go to point loma and grab some fresh. We grew up eating plenty of fish.

I have to say, that while the food was okay, it was the biscuits they served at the start of the meal, that were the whole reason to return.

Flaky, cheese, and topped with butter and herbs. Delish.

While my version isn’t exactly the same, it does make for an excellent drop biscuit that goes perfectly with anything under the sun. Especially fish.

Ingredients:

3 cups ap flour

2 Tbsp baking powder

1/2 tsp salt

3/4 tsp cream of tartar

1 Tbsp sugar

1 pinch cayenne pepper

1/2 tsp dried parsley

1 tsp garlic powder

3/4 cup butter, chilled and cut into squares

2 cups butter milk

1 cup cheddar cheese

2 Tbsp minced scallions

1/2 cup butter

1/2 cup fresh chopped italian parsley

Directions:

Preheat oven to 400 degrees.

Place parchment paper over two baking sheets

Whisk together flour, baking powder, salt, cream of tartar, garlic powder, dried parsley, cayenne pepper, and sugar.

Cut cold butter into small squares. Add to dry mixture using a pastry cutter until combined.

Add buttermilk, cheddar cheese, and scallions, being careful not to overwork the dough.

Using a large spoon, drop biscuits on baking sheets. This should make 24 biscuits.

Bake in middle rack for 12 - 15 minutes.

Melt 1/2 cup butter, whisk in parsley and scallions. Brush over tops of cooked biscuits.