Category Archives: Biscuits

Lobster Farms: Red Lobster’s Next Step in World Domination

Yesterday, the Orlando Sentinel reported that Darden Restaurants, the owner of such fine eating establishments as Applebee’s, Olive Garden & Red Lobster based out of  Orlando, FL, is getting into the farming business…the lobster farming business. Darden Aquafarm, a subsidiary of Darden Restaurants, has made a deal with the government of Brunei in Malaysia to research how to raise lobsters in a controlled environment.

Darden Aquafarm will be working with “inventors” from Florida Atlantic University on a patent that it recently applied for to get young lobsters (or “seed lobsters”) which I am guessing they will transplant over to a similar environment in Malaysia and develop a way to farm them. Apparently, Darden Restaurants has already been doing this in the Turks & Caicos and were just granted an five-year extension by the government there to continue their R&D.

I think that these lobster farms could have a positive effect on marine life because it would give the Caribbean spiny lobsters a chance to grow back because of its unnatural corporate predator that invaded the ocean. I am an avid scuba diver and have seen the population dwindle off of the island of Roatan in Honduras…not to mention a large amount of diving-related injuries and deaths that occur just from lobster diving. Hopefully, farmed lobsters can lower price of lobster meat and then the United States can figure out a way to build lobster farms so we won’t have to import anything. This has gotta be tough news for anyone in the lobster industry.

I haven’t been to a Red Lobster in a few years. It is probably because I realized that I could get better quality food at my local seafood restaurant without having to deal with Red Lobster’s “clientele” or their generic chain restaurant feel. I hope to God that I see a lobster roll on the menu the next time I go. It makes me sad that don’t have that delicious seafood staple on their menu.

The one thing that I do miss from Red Lobster are those little cheddar biscuits that they serve. If biscuits were drugs, Red Lobster’s Cheddar Bay Biscuits might be heroine. I did a quick search and was able to find the recipe for them from Todd Wilbur’s cookbook, Top Secret Restaurant Recipes 2.





  • 2 ½ cups Bisquick baking mix
  • ¾ cup cold whole milk
  • 4 tablespoons cold butter (1/2 stick)
  • ¼ teaspoon garlic powder
  • 1 heaping cup grated cheddar cheese

Brush on top:

  • 2 tablespoons butter, melted
  • ¼ teaspoon dried parsley flakes
  • ½ teaspoon garlic powder
  • pinch salt


1. Preheat your oven to 400 degrees.

2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don’t want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don’t over mix.

3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.

4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.

5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.


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