Laminated Red Lobster Biscuits

Place little 1 tablespoon cubes of butter into a 4 by 3 rectangle inside a ziplock bag. Alternatively, you can used either a parchment or wax paper or plastic wrap to package your butter.

Close the zipper end and leave about an inch gap so the air can escape.

Using a rolling pin, press down on the butter so it becomes one whole rectangle.

Place the butter inside the fridge, to harden up a little.

Prep Your Cheese and Yogurt Milk

In a food processor, blitz the cheese into finer bits. this will ensure that no large chunks of cheese falls off during the lamination process. Set aside.

Next, mix your greek yogurt and milk together until no visible lumps can be found. Set aside.

Make Your Dough

Pour your biscuit mix into a mixing bowl. Then add in your baking powder, cheese, chives and yogurt milk.

Mix and Knead

Using a fork , mix the dry ingredients with the wet ingredients. The dough will look incredibly shaggy at first. Once the dough comes together, you can start using your hands.

Gently fold the dough together and knead it gently. Just knead it enough that it becomes a ball, but do not over-knead it as if it's bread. Over kneading will make the biscuits tough.

Rest

Once turned into a ball, let your dough rest for 15 minutes and cover the bowl with a cling wrap to prevent drying.

(This would be a good time to wash up)

Prep Your Lamination

Remove your butter slab from the fridge and let it thaw out.

You want your butter to be soft enough that it can bend without breaking in chunks.

Roll Out Your Dough

Flour your work surface and your rolling pin to prevent sticking.

Then roll your dough out into a large rectangle, big enough to wrap around your rectangular slab.

Before you place your butter slab, ensure that it is soft enough to bend, so it won't cracked when rolled.

Package It

Place your beurrage in the center and then fold the dough to cover it.

Pinch the seams and the sides so no butter can escape.

Tri-fold

Roll out your dough gently till it is about 1cm thin and an even rectangle.

Then fold it like a letter. One over the other.

Repeat by rolling lengthwise.

Once again fold it like a letter.

You only need to tri-fold it twice. Once completed, transfer it on flat surface and wrap it with a saran wrap to prevent drying. Let it rest and chill for 15-20 minutes until ready to be cut.

Cut Into Pieces

This recipe will yield 8 biscuits total.

Once you're ready to bake. Remove your dough from the fridge and let it sit at room temperature for 5 minutes or until the butter softens a little. The longer you let it sit in the fridge, the longer you have to thaw and soften the dough slab. Do not force to roll a hard brittle dough or you risk breaking both dough and butter. If this happens the biscuits will won't leak and not bake right. So, it's better to over-thaw than under-thaw.

Let's continue,

Roll out your dough into a rectangle about 9.5 inches in length, 6 inches in wide and 1/2 inch in height.

Trim and Slice

Trim your sides in one clean cut. Try to NOT DRAG the knife and this will pull the beautiful layers.

Cut into 8 equal pieces.

Check Out Those Layers!

When your butter is at the right temperature, it will roll out evenly in between the dough.

It's okay if your have rougher broken pieces of butter, it will still puffed up in the oven and make delicious buttery biscuits ;)

Place on Pan

Lay a parchment paper over your baking sheet pan.

Chill the pieces in the refrigerator for 5 minutes to harden up the butter again. You want a very cold butter and dough before hitting inside a very HOT oven. The drastic temperature exposure causes the butter to steam up rapidly and puff the biscuits immediately.

*This is also a good time to make make-ahead biscuits! If you want to amke this for the next day or over the weekend, just freeze them while they lay on the pan. Once frozen, place them inside a freezer proof bag or container.

Preheat Oven & Make Your Garlic Butter

Preheat oven to 400 Fahrenheit.

While preheating, heat up the remaining 4 tablespoons of butter together with the garlic seasoning pouch. Melt and mix, set aside.

Brush and Bake

Brush the tops of your cold biscuits with the melted garlic butter.

Then bake at 400 Fahrenheit for 15-16 minutes until golden brown.

Voila!

Look how beautiful this came out!

Brush them with more of your garlic butter and serve immediately with some fried chicken, chilli con carne or your meal of the day. These biscuits are so buttery, you can even eat them on its own!

Do not worry if they plop over to the side like mine did. These rise so well in the oven, naturally gravity has to take over, and yet they still taste amazing!

To reheat: Place them in the microwave or an air-fryer. For microwaves and air-fryer, just heat them at 350 for 1-2 minutes, do not burn them. For an oven, reheat your oven and warm them up for 5-8 minutes at 350 Fahrenheit.

Bon appetit!