Red Lobster's Cheese Biscuits (as a loaf)

3 cups flour
1 Tablespoon baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper
4 ounces cheddar cheese, cut into 1/4 inch cubes
1 1/4 cups milk
3/4 cup sour cream
3 Tablespoons of butter, melted
1 egg, lightly beaten

Heat oven to 350 degrees. Grease a 9×5 loaf pan with oil. In a bowl, whisk together the first 5 ingredients. Carefully stir in cheese cubes until covered in flour mixture, this will help prevent your cheese sinking to the bottom of your loaf of bread.

In a different bowl, whisk together the remaining ingredients. Fold the wet mixture into the flour and cheese mixture, stir until just combined, do not over stir. Spread the mixture into the loaf pan. Bake for 45-50 minutes. Let cool 10 minutes and then remove from pan. Allow to cool for one hour before slicing and serving.

Pig Heads

1 (11 ounce) can Pillsbury refrigerated crusty French loaf bread
1 whole egg
peppercorns or raisins
rosemary
Directions

1. Preheat oven to 350 degrees.
2. Place some flour on a surface and roll out the bread dough until desired thickness.
3. Using a biscuit cutter or glass, cut circles in the dough for the pig heads. Cut triangles out of the scrap bread for ears, two for each head, and place in the upper left and right corners. Roll a small piece of dough for the nose and flatten it with your hand.
4. Lay each pig head on a parchment lined cookie sheet.
5. In a small bowl, whisk egg with a fork. With a pastry brush, lightly brush each pig head then quickly add two peppercorns for eyes and two pieces of rosemary for the nostrils.
6. Bake for 8-10 minutes and enjoy.