Bread is called the staff of life, but it's not a staple on my dinner table. Occasionally I make cornbread or corn muffins. When I serve pasta, I heat frozen garlic bread. For holidays and special occasions, I always make homemade rolls. The rest of the year my bread basket is empty, except for the few occasions when I need something that's a step up from cornbread, but not as time consuming as homemade rolls.
Recipes for Garlic Cheese Biscuits have been around for decades. Most of these recipes try to replicate the biscuits served at Red Lobster. The recipes I've tried over the years made that claim too, but I never thought the biscuits tasted as good as the ones served in the restaurant. After several unsuccessful endeavors, I finally gave up and decided if I wanted Garlic Cheese Biscuits, I'd have to go to Red Lobster to get them.
Last year, a friend gave me a different version of a recipe for Garlic Cheese Biscuits. I was skeptical about trying it since I had been disappointed with other versions I'd made in the past. I compared the ingredients in her recipe to the ones used in other recipes and -- although similar -- there were enough differences that I decided to whip up a batch. I'm glad I did because these Garlic Cheese Biscuits are, as my family calls a good recipe, a "keeper."