By: Kara Kimbrough
It’s always a sad day when a longtime restaurant closes, especially one that gave us a genuinely good menu item that became part of American culture. Such was the case with seafood chain Red Lobster. It’s now-famous Cheddar Bay Biscuits were placed on the table prior to every meal for decades. They were so good that copycat recipes began popping up everywhere. A frozen facsimile and dry mix, neither of which met my high biscuit standards, soon followed.
Despite the closure of its Jackson location a few years ago and most recently, restaurant in D’Iberville and Hattiesburg, the recipe for the famous biscuits is still around and even better, has been perfected to the point that in some cases, better biscuits than the ones made famous by Red Lobster can be baked at home…