Title: RED LOBSTER CHEESE BISCUITS
 Categories: Bread, Biscuits
   Servings: 60
 
      1 ts Garlic salt or powder
      1 T  Parsley flakes
      1 ts Italian seasonings
      5 lb Bisquick
     44 oz ;Water, cold
      1 lb Cheddar, sharp; grated
    1/2 c  Butter
 
  Preheat oven to 450 degrees. Mix bisquick, water and cheese. Drop by large
  spoonfuls onto greased baking sheet. Bake for 8-10 minutes. After baking,
  (while hot) brush on melted butter or margarine mixed with garlic powder,
  parsley flakes and Italian seasoning.  (Amounts will vary by the size batch
  you make, but a little goes a long way.) Serve hot. The RL manager's recipe
  is for a large quantity, so you'll have to reduce the ingredient quantities
  by the size batch you desire.
  
  Note: For a smaller batch I usually use 2 C. Bisquick, 1/2 cup cold water,
  and 3/4 c. grated cheddar which will yield about 12 biscuits.
  
  You may also substitute soda water or gingerale for the water, if desired.
  
                                 per Kathy Pitts
                                     in Bryan, TX
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: RED LOBSTER'S CHEESY GARLIC ROLLS
 Categories: Breads, Garlic
   Servings:  6
 
  2 1/2 lb Baking mix (RL uses a
           -specially made product, but
           -Bisquick buttermilk baking
           -mix is a decent substitute)
      6 oz Grated mild cheddar cheese
     21 oz Cold water
 
  Mix together above ingredients (by hand, an electric mixer will NOT work)
  until JUST combined --do not overmix.  Scoop with a 1 1/2 ounce scoop onto
  2 parchment-lined baking sheets (20 per sheet), and bake in a 450
  convection oven for 4-5 minutes.  Rotate the sheets, and bake another 4-5
  minutes.  (Note, a commercial convection oven cooks about 25 percent faster
  than a home oven -- for the same results, increase the baking time
  somewhat, but be careful not to overbrown the rolls, they should be a light
  golden brown).
  
  Remove rolls from the oven, and brush with garlic butter mixture (again, RL
  uses a proprietary product, but you can make a decent imitation by adding
  garlic powder, NOT salt) to taste, plus some dehydrated parsley flakes to
  liquid margarine.  Do not add too much butter to the rolls, or the garlic
  flavor will overpower the cheese.
  
  For variations, increase the cheese to 8 oz. (better, and the way the
  Lobster used to do it), or substitute about 5 oz. shredded Parmesan (NOT
  the dried stuff that comes in a can) for the cheddar.  The Parmesan
  variation is excellent.  IMHO, better than the original. As a breakfast
  bread (or snack for the cook), you may also add 4-5 slices of crisp cooked
  bacon to this.  In this case, brush with regular liquid margarine instead
  of garlic butter.
  
                             per Kathy Pitts
                                 in Bryan, TX