There are people who look for a healthier version of the recipe for Red Lobster biscuits. I don’t understand why. Don’t misunderstand – I like these biscuits. I enjoy the light, airy texture and the smell and taste of cheese and garlic. But I eat them as a light snack. These are not something which fill me up, so questions like how much cholesterol and whatnot just don’t matter to me. After all, you’ll need to eat a hundred biscuits a day for the calories and cholesterol to add up.

Many Red Lobster biscuit recipes use Bisquick for the mix. In the quest for health, some people replace it with a so-called low carb biscuit mix or unbleached wheat flour. The point is: if you bake it right, the biscuit mix will rise and leave lots of airy holes, hence the light, airy texture. That means a little mix goes a long way. In my opinion, low carb biscuit mixes just don’t cut the mustard. As for unbleached wholemeal wheat flour – I haven’t eaten any good Red Lobster restaurant biscuits made from wholemeal yet.

Some people like to substitute other skim milk or even *shudder* soy milk for the whole milk. Using whole milk in the traditional recipe for Red Lobster biscuits gives the biscuits a certain richness of taste. Skim milk loses this – although I am willing to admit that this is a matter of taste. However, I draw the line at soy milk. To me, it just doesn’t taste like Red Lobster biscuit anymore when people use soy milk.

Using butter substitutes is yet another thing the health nuts do. Some, like margarine, just fall flat. It just doesn’t behave like butter at 400 degrees in the oven. Low fat butter has the same issue as skim milk. I’ve heard of yogurt butter, which is supposed to be healthy, but have never tried it in my recipe for Red Lobster biscuits, so I can’t comment.

Frankly, the only place I can approve of substitutes is the cheese. Low fat low salt cheddar tastes a bit bland to me, but using other cheeses can give the normal recipe for Red Lobster biscuits interesting twists. I normally find Swiss cheese and blue cheese too strong, but they sometimes make interesting complements to the biscuits.

It is also interesting to add different ingredients to your biscuit. For example, sometimes Mom tones down the cheese and garlic while adding some actual lobster. I didn’t like the version with shrimp, but Sis did. It is up to you to discover an unusual yet delicious twist to the normal recipe.

Since most people never eat enough Red Lobster biscuits to have an impact on their health, trying to find a healthy recipe for Red Lobster biscuits is a waste of time. On the other hand, looking for a different recipes which taste good but in different ways is a useful pastime which I approve.