Tips for PERFECT Cheesy Breads, Biscuits, and Rolls
What comes to mind when you hear “cheesy biscuit?” For me, it’s the restaurant, Red Lobster®. Is there a better cheesy biscuit? I know from conversations I’ve had with others that lots of folks agree, and like me, they’ve tried to duplicate the Lobster’s version.
And I know I’m not the only one that’s failed at it. From researching professional chefs on the topic of adding grated cheese to bread goods, I found this common opinion: “It’s hard to get enough cheese into baked goods. Grated cheese, unless it is VERY sharp, just doesn’t deliver enough flavor after it’s baked. And when you add more cheese to increase the flavor punch, you upset the recipe’s balance. For instance, if you add extra cheese to yeasted breads, the cheese’s additional sodium content upsets the yeast.”
What’s the answer, then? The pros say it’s real dry cheese powder. It’s concentrated and adds a deep cheesy richness to all baked goods and it’s also delicious when sprinkled over popcorn or salads. You can even make your own macaroni and cheese or other main dishes with it. Campers and backpackers love it because it needs no refrigeration.
Much like flour, cheese powder is dry and fine, so you can substitute it for part of the flour in many recipes. Here are some usage guidelines from chef and Prepared Pantry owner, Dennis Weaver:
Replace no more than 33% of the flour with dry cheese powder.
There’s a lot of sodium in dry cheese. Leave the salt out in your bread or other recipes; the cheese will deliver enough salt.
If making cheesy bread, be patient. The cheese’s additional sodium will slow down the rise, possibly taking twice as long.
Adjust the water. Cheese powder absorbs more water than flour. You may need to add another tablespoon or two of water.
Cheese powder is dehydrated cheese and therefore has a high fat content. You may be able to eliminate or reduce the butter or other fats called for in a recipe.
The cheese may increase the baking time by five minutes or so.
The cheese’s lactose will accentuate the browning of the rolls. Let the rolls get to a rich golden brown color or use your thermometer. The internal temperature of baked breads should be at least 190 degrees.
Professional chefs agree that cheese powder is a workhorse that’s well worth the money. Typically they keep, unopened, for at least 6 months. But if you’re not going to use it right away, keep it in the freezer (as flavor protection).
King Arthur Flour (www.kingarthurbaking.com) sells a Vermont sharp cheddar powder in an 8-ounce container for $12.83 (with a 20% off coupon available on amazon.com).
The above-mentioned Prepared Pantry (www.preparedpantry.com) sells a 9-ounce mylar package for $10.99. These are just a couple of trusted sources.
But my favorite would be Anthony’s Goods. Their cheese powder costs more (a 1-pound bag is $15.49). But theirs is non-GMO and contains no artificial coloring. You’ll find many other choices online as well.
Chef Dennis says he’s experimented a lot with cheese in breads and biscuits. And for those that might want a more convenient method of coming up with the Red Lobster® biscuits, he’s developed and sells several bread mixes with cheese as well as a New England Cheddar Biscuit Mix (a 3-pound box for $10.99) that makes biscuits very close to those at Red Lobster.
OR, you could even order a 2-pound 13-ounce box of the real deal, Red Lobster Cheddar Bay Biscuit Mix, for around $10.00 online (amazon.com). I’m also told that some grocery stores also carry it (Target, for instance). All this said, I’d think I’ll opt for making my own cheesy biscuit (as opposed to one from a box mix); that’s always more satisfying.n;t
In closing, two things: 1) making a cheesy biscuit that rivals Red Lobster’s® isn’t rocket science. We simply need a good baking powder biscuit recipe (and you likely have that already) and some real cheddar cheese powder. Then follow Chef Dennis’ guidelines, and you’ll get the best homemade biscuits you’ve ever locked a lip around! (Here’s a BIG “Thank you!” to Dennis and The Prepared Pantry for letting us in on what may be a well-kept secret!) And 2) how about the well-loved copycat recipe for those yummy Red Lobster°® biscuits?
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 tablespoon garlic powder
3/4 teaspoon kosher salt divided
1 1/2 sticks (3/4 cup) unsalted butter divided
1 cup whole milk
8 ounces shredded sharp Cheddar cheese
1/2 teaspoon dried parsley
Directions:
Add Recipe to Cook'n
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And I know I’m not the only one that’s failed at it. From researching professional chefs on the topic of adding grated cheese to bread goods, I found this common opinion: “It’s hard to get enough cheese into baked goods. Grated cheese, unless it is VERY sharp, just doesn’t deliver enough flavor after it’s baked. And when you add more cheese to increase the flavor punch, you upset the recipe’s balance. For instance, if you add extra cheese to yeasted breads, the cheese’s additional sodium content upsets the yeast.”
What’s the answer, then? The pros say it’s real dry cheese powder. It’s concentrated and adds a deep cheesy richness to all baked goods and it’s also delicious when sprinkled over popcorn or salads. You can even make your own macaroni and cheese or other main dishes with it. Campers and backpackers love it because it needs no refrigeration.
Much like flour, cheese powder is dry and fine, so you can substitute it for part of the flour in many recipes. Here are some usage guidelines from chef and Prepared Pantry owner, Dennis Weaver:
Replace no more than 33% of the flour with dry cheese powder.
There’s a lot of sodium in dry cheese. Leave the salt out in your bread or other recipes; the cheese will deliver enough salt.
If making cheesy bread, be patient. The cheese’s additional sodium will slow down the rise, possibly taking twice as long.
Adjust the water. Cheese powder absorbs more water than flour. You may need to add another tablespoon or two of water.
Cheese powder is dehydrated cheese and therefore has a high fat content. You may be able to eliminate or reduce the butter or other fats called for in a recipe.
The cheese may increase the baking time by five minutes or so.
The cheese’s lactose will accentuate the browning of the rolls. Let the rolls get to a rich golden brown color or use your thermometer. The internal temperature of baked breads should be at least 190 degrees.
Professional chefs agree that cheese powder is a workhorse that’s well worth the money. Typically they keep, unopened, for at least 6 months. But if you’re not going to use it right away, keep it in the freezer (as flavor protection).
King Arthur Flour (www.kingarthurbaking.com) sells a Vermont sharp cheddar powder in an 8-ounce container for $12.83 (with a 20% off coupon available on amazon.com).
The above-mentioned Prepared Pantry (www.preparedpantry.com) sells a 9-ounce mylar package for $10.99. These are just a couple of trusted sources.
But my favorite would be Anthony’s Goods. Their cheese powder costs more (a 1-pound bag is $15.49). But theirs is non-GMO and contains no artificial coloring. You’ll find many other choices online as well.
Chef Dennis says he’s experimented a lot with cheese in breads and biscuits. And for those that might want a more convenient method of coming up with the Red Lobster® biscuits, he’s developed and sells several bread mixes with cheese as well as a New England Cheddar Biscuit Mix (a 3-pound box for $10.99) that makes biscuits very close to those at Red Lobster.
OR, you could even order a 2-pound 13-ounce box of the real deal, Red Lobster Cheddar Bay Biscuit Mix, for around $10.00 online (amazon.com). I’m also told that some grocery stores also carry it (Target, for instance). All this said, I’d think I’ll opt for making my own cheesy biscuit (as opposed to one from a box mix); that’s always more satisfying.n;t
In closing, two things: 1) making a cheesy biscuit that rivals Red Lobster’s® isn’t rocket science. We simply need a good baking powder biscuit recipe (and you likely have that already) and some real cheddar cheese powder. Then follow Chef Dennis’ guidelines, and you’ll get the best homemade biscuits you’ve ever locked a lip around! (Here’s a BIG “Thank you!” to Dennis and The Prepared Pantry for letting us in on what may be a well-kept secret!) And 2) how about the well-loved copycat recipe for those yummy Red Lobster°® biscuits?
Red Lobster Copycat Biscuits
Serving size: 1
Calories per serving: 3,126.786
Ingredients:
Calories per serving: 3,126.786
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 tablespoon garlic powder
3/4 teaspoon kosher salt divided
1 1/2 sticks (3/4 cup) unsalted butter divided
1 cup whole milk
8 ounces shredded sharp Cheddar cheese
1/2 teaspoon dried parsley
Directions:
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Add 1 stick (1/2 cup) of butter in a small microwave-safe mixing bowl. Microwave for 30 seconds or until butter is melted. Set aside.
3. In a large mixing bowl combine flour, baking powder, sugar, garlic and 1/2 teaspoon salt. Whisk until well combined.
4. Add melted butter and milk and whisk just until flour is all wet, do not over mix.
5. Add cheese and fold in with a spoon.
6. Drop heaping spoonfuls onto baking sheet. Bake for 10-12 minutes, until biscuits are golden brown.
7. Meanwhile, melt remaining 1/2 stick (1/4 cup) of butter in small mixing bowl. Microwave for 30 seconds or until butter is melted.
8. Add 1/4 teaspoon salt and parsley. Stir with a pastry brush.
9. Remove biscuits from oven, brush with melted butter mixture. Serve and enjoy!
2. Add 1 stick (1/2 cup) of butter in a small microwave-safe mixing bowl. Microwave for 30 seconds or until butter is melted. Set aside.
3. In a large mixing bowl combine flour, baking powder, sugar, garlic and 1/2 teaspoon salt. Whisk until well combined.
4. Add melted butter and milk and whisk just until flour is all wet, do not over mix.
5. Add cheese and fold in with a spoon.
6. Drop heaping spoonfuls onto baking sheet. Bake for 10-12 minutes, until biscuits are golden brown.
7. Meanwhile, melt remaining 1/2 stick (1/4 cup) of butter in small mixing bowl. Microwave for 30 seconds or until butter is melted.
8. Add 1/4 teaspoon salt and parsley. Stir with a pastry brush.
9. Remove biscuits from oven, brush with melted butter mixture. Serve and enjoy!
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
- www.honestcooking.com
- www.koerner-co.com
- www.medleyhillsfarm.com
- www.kingarthurbaking.com
- www.anthonysgoods.com
- www.theslowroasteditalian.com
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
