This Red Lobster Cheddar Bay Biscuits knockoff dish is dangerously addicting. The interior is soft with cheesy garlic taste, and the exterior is crisp and golden with a generous coating of melted garlic butter. They’ll be done in under 30 minutes! Serve with a large platter of lobster scampi stuffed with cheese tortellini.
I used to enjoy Red Lobster as a youngster. Since you reside in Illinois, fresh seafood isn’t exactly around the corner, so the promise of shrimp scampi and lobster tails was hard to pass up.
But, honestly, I wanted the biscuits more than the fish. Those delectable biscuits.
I couldn’t tell you how many of those biscuits I ate as a kid, but it was certainly a lot. And by impressive, I mean humiliating.
Currently, the fragrance and taste combination of garlic, cheddar cheese, and butter just transports me back. I’ve been creating my own for years at home, and it never gets old.
Contents
- Tips for making cheddar bay biscuits
- How many rolls does this recipe make?
- Do cheddar bay biscuits need to be refrigerated?
- Can you reheat cheddar bay biscuits?
- Copycat Red Lobster Cheddar Bay Biscuits
- FAQs
- What are the biscuits made of at Red Lobster?
- What makes Cheddar Bay Biscuits so good?
- Does Red Lobster make their biscuits fresh?
- Did Red Lobster get rid of Cheddar Bay Biscuits?
- Do red lobster biscuits have rosemary?
- What did Red Lobster serve before Cheddar Bay Biscuits?
- What is the secret to the perfect biscuit?
- What kind of cheese is on a cheddar Bo biscuit?
- What is the most delicious biscuits in the world?
- How many biscuits does Red Lobster make in a day?
Tips for making cheddar bay biscuits
Use freshly shredded, premium cheddar cheese. No, I’m serious. Please do not use pre-shredded cheese packs. That really does make a difference in the end result!
To divide out the biscuit dough, use a big cookie scoop (aff link), then flatten and shape it into rounds. Pack them loosely, yet firmly enough that they stay together.
The garlic butter topping is a must-have. If you don’t brush it on top as soon as they come out of the oven, they will not be the cheddar bay biscuits of your childhood. Believe me.
Oh, and those green bits of parsley offer just the right amount of contrast to the golden, buttery tops!
That’s all there is to it. You won’t need a mixer or yeast, and they’ll be ready to inhale in under 30 minutes.
It’s not only me that finds the scent of these biscuits appealing.
When taking these photos, I noticed that the board I was using was swaying somewhat. Padfoot is slowly putting his head between the glass and the board, attempting to catch a taste, while I bend to my left.
Sorry, but garlicky biscuits are not for you.
How many rolls does this recipe make?
My recipe yields 10-12 biscuits, so if you need to feed a crowd, just double or quadruple the amount. Just get a larger dish and strengthen your stirring arm to get started!
Do cheddar bay biscuits need to be refrigerated?
I doubt you’d have leftovers where this is an issue, but if you do, they may be stored in an airtight jar at room temperature for up to 3 days. If you opt to refrigerate them, be care to reheat them before serving!
Can you reheat cheddar bay biscuits?
When it comes to warming them up, I suggest placing them on a baking sheet and placing them in the oven at 350F for approximately 5 minutes. Add around 10 minutes to the cook time if you want to freeze and reheat them.
Copycat Red Lobster Cheddar Bay Biscuits
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Description
Equipment
- Baking pans
- Little frying pan
- blending bowls
- Scooping cookies
Ingredients
Biscuits
- melted and chilled cupunsalted butter
- 2 cups plain flour
- 1 teaspoon baking powder
- 2 tablespoons garlic powder
- 1 tablespoon granulated sugar
- 1 tsp kosher salt
- 1 tsp ground white pepper
- 1cupbuttermilk
- 2 cups shredded sharp cheddar cheese
Garlic butter topping
- 3 tablespoons melted unsalted butter
- 1 tablespoon freshly chopped fresh parsley
- 1 tsp garlic powder
- 1 tsp salt
Instructions
- Preheat the oven to 450 degrees Fahrenheit. Use nonstick silicon mats or parchment paper to line two baking sheets. Set aside.
- 2 tablespoons unsalted butter
Melt butter in a small pot and leave aside to cool.
1 - 4 teaspoon freshly ground white pepper
2 tsp. kosher salt, 1
Whisk together the flour, baking powder, garlic powder, sugar, salt, and white pepper in a large mixing basin.
2 cups all-purpose flour, 1 tbsp baking powder, 2 tsp garlic powder, 1 tsp granulated sugar, 1 tsp cinnamon - Mix in the melted butter and buttermilk with a spatula until barely incorporated.
1 quart buttermilk - Fold in the shredded cheese until it is uniformly distributed.
2 cups shredded sharp cheddar cheese - To divide out the dough onto prepared baking sheets, use a 4 cup measuring cup. Flatten and shape each biscuit slightly.
Make use of a big cookie scoop or 1
- Bake for 11-13 minutes, or until cooked through and golden on top.
- a pinch of salt, 2 teaspoon garlic powder
While the biscuits are baking, whisk together the melted butter, parsley, garlic powder, and salt in a small basin.
3 tbsp unsalted butter, 1 tbsp fresh parsley, 1 tbsp - Use a pastry brush to cover each biscuit with the garlic butter mixture as soon as they come out of the oven.
- Serve right away and enjoy!
Notes
- My recipe yields 10-12 biscuits, so if you need to feed a crowd, just double or quadruple the amount.
- Use freshly shredded, premium cheddar cheese. That really does make a difference in the end result!
- To divide out the biscuit dough, use a big cookie scoop(aff link), then flatten and shape it into rounds. Pack them loosely, yet firmly enough that they stay together.
- The garlic butter and parsley topping is a must. If you don’t brush it on top as soon as they come out of the oven, they will not be the cheddar bay biscuits of your childhood.