Ruby Tuesday, Inc. is a leading company in the bar-and-grill category of the U.S. casual dining restaurant industry. From its original location in Knoxville, Tennessee, the Ruby Tuesday chain has grown to more than 700 units in about 40 states primarily in the Southeast, Northeast, Mid-Atlantic, and Midwest. Nearly 500 of the outlets are company owned with the remainder being franchised. Entrees, ranging in price from $6.49 to $16.99, include ribs, chicken, steak, seafood, pasta, burgers, and sandwiches, and the menu also features soups, a salad bar, and desserts. The restaurants also offer food for carry-out via the company's "curb-side to-go" initiative. Ruby Tuesday's relatively small but expanding international operations include about three dozen franchised restaurants in about a dozen countries.




Maple Bacon Cheddar Biscuits

Ruby Tuesday Copycat Recipe

2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon garlic powder
5 slices bacon, diced
1 cup (4 oz.) finely grated sharp cheddar cheese
2 tablespoons unsalted butter, cut into small pieces and chilled
1/4 cup maple syrup
1/3 cup buttermilk
1/3 cup milk

2 tablespoons unsalted butter, melted
1 teaspoon finely chopped fresh parsley (or 1/4 tsp. dried)
1/2 teaspoon garlic powder
pinch salt

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Cook bacon in medium skillet over medium heat until crispy. Transfer to a paper-towel lined plate. Carefully pour reserved bacon grease into freezer-safe bowl and freeze (mine was in freezer for 15 minutes while I prepped other ingredients). Grate cheese and set aside.

Make the Dough:  Whisk flour, baking powder, salt, and garlic powder in a large bowl until combined. Add frozen bacon fat to bowl in pieces, add butter and use a pastry cutter, or two forks, to mix butter and bacon fat into flour mixture until all the fat and butter are covered with flour and there are many pea-sized pieces in the mix.  Add grated cheese and bacon and use pastry cutter to combine.  Add maple syrup, buttermilk, and milk (Reserve a couple tablespoons milk and add only if the mixture is dry, I didn't need all 1/3 cup milk.), use a spatula to mix until dough leaves the sides of bowl, don't over mix.

Shape and Bake:  Portion dough onto baking sheet using an ice cream/cookie scoop, leaving a couple inches between biscuits.  Bake for 14 to 17 minutes, rotating baking sheet front to back halfway through baking, until puffed and light golden brown. Remove from oven and place pan on a cooling rack.

Topping:  While baking, make topping.  Mix the melted butter, parsley, garlic powder, and a pinch of salt in a small bowl until combined. When biscuits come out of the oven brush them all over using all of the butter mixture. Serve warm.

Recipe Source: 

1 comment:

  1. Wow, I just made these as a side dish to breaded chicken and omg they are delicious!!!!!! Easy to make and just about dead on Ruby Tuesday's biscuits ����