With just one tiny tweak, you can turn our Irish Soda Bread into a giant cheddar biscuit that tastes just like Red Lobster's variation, and it couldn’t be easier.
Here’s how I turned our traditional Irish Soda Bread recipe into a copycat version of a cult classic.
Red Lobster's cheddar biscuits are one of those things—like Krispy Kreme donuts or Arby's curly cries—that cast a spell on even the most righteous health-nuts among us. What is it about those rings, those twirls, those tender savory rolls that have us skipping our salad lunches altogether and wondering where we can get our donut/fry/biscuit fix right now?!
The good news: With just one tiny tweak, you can turn our Irish Soda Bread into a giant cheddar biscuit that tastes just like Red Lobster's variation, and it couldn’t be easier. Here's how to make it:
1. Bake our Cheddar and Dill Irish Soda Bread as directed. It’s essentially a big biscuit with plenty of sharp cheddar cheese folded in. We bake it in a cast iron skillet for a deeply golden exterior but if you don't have one you can bake it on a parchment-lined cookie sheet instead. Like all biscuit making, it’s important that you don’t overwork the dough or you’ll get a tough final product so use a light touch. Once it’s out of the oven you can take it in a Red Lobster cheddar biscuit direction.
2. While the bread cools (be patient) melt 4 tablespoons unsalted butter in a small bowl. Once melted, stir in 1/2 teaspoon garlic powder and 1/4 teaspoon Old Bay Seasoning. Brush the warm bread all over with the garlic-bay-butter mixture, making sure it gets all the way down the sides and in the nooks and crannies. Let cool, then slice and serve with more softened butter, preferably Kerrygold.
No need to order up an Admiral's Feast the next time you get a hankering for Red Lobster's cheddar biscuits. This hack works on our easy drop biscuits, too. Soon you'll be brushing everything with melted garlic butter. But maybe not the donuts.