Copycat Red Lobster Cheddar Bay Biscuits

Red Lobster Cheddar Bay Biscuits

When I was little, I wasn’t a big seafood fan (though that has since changed a bit!) but when  mom used to go to Red Lobster with a friend, I remember getting SO excited for her to bring me home their scrumptious Cheddar Bay biscuits. It’s been years since I’ve had one of their biscuits but last night, I made this recipe and I was SHOCKED—it was like going back in time… these (to me at least)… are EXACTLY the same thing. I couldn’t BELIEVE IT!!! My husband had never had one of their biscuits but he died over these things. I recommend serving them with your favorite soup … but we just ate them all by themselves, they’re way too good. It’s amazing too because they’re ready in about 30 minutes from start to finish! AH!

Cheddar Biscuits

Yield: About 10 Biscuits

Cheddar Biscuits

Ingredients

  • Biscuits:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon granulated sugar
  • ¾ teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • 4 ounces sharp cheddar cheese, shredded (about 1 cup shredded)
  • 1 cup buttermilk, cold* (see below for buttermilk substitution)
  • ½ cup unsalted butter, melted and cooled for 5 minutes
  • For the Topping:
  • 2 tablespoons melted butter
  • ½ teaspoon garlic powder
  • ¼ teaspoon dry parsley

Instructions

  • Preheat oven to 475 degrees.
  • In a large bowl, mix the flour, baking powder, baking soda, sugar, salt, garlic powder and cayenne pepper. Stir in the cheddar cheese and set aside.
  • In a separate bowl, mix the buttermilk and melted butter together until small lumps form.
  • Add the buttermilk to the large bowl with the flour and mix until a dough has formed and the ingredients are no longer dry.
  • Grease a ¼ cup and scoop out the dough with it. Place on the baking sheet, leaving slightly more than an inch between each.
  • Bake for about 12 minutes, until they are golden brown.
  • While the biscuits are in the oven, mix 2 tablespoons of melted butter, garlic powder, and parsley. Brush the biscuits with this mixture right when they come out of the oven.
  • Don’t they smell GOOD!?

Notes

Buttermilk Substitution: For each cup of buttermilk, you can use 1 Tablespoon of white vinegar or lemon juice along with enough milk to measure 1 cup.

Cheddar Biscuits

 

Comments

  1. Anita says

    I just made these (even with a buttermilk sub by using milk and vinegar) and these came out amazing! The first time I made a biscuit from scratch. So light and delicious.

    • says

      Hey Anita! I’m SO glad you enjoyed them, they’re impossible to beat right?! I am really happy to read that the buttermilk substitution worked too because it’s not always common to have buttermilk on hand, thanks for sharing the tip! :)

  2. Daniela says

    I just made these and they are amazing! I substituted the all-purpose for whole wheat flour and it worked out great. Any idea how to store these and how long they will keep? That’s a pretty big batch for a single person.

    • says

      Hi Daniela! I’m so happy you liked them as much as I do- and love that the whole wheat flour worked out well! I usually store any leftovers in an airtight container in a dry, cool place for up to a week. Then I reheat them in the toaster oven (or regular oven) at about 200 degrees for just about 5 minutes, or until they’re nice and warm. You can also freeze them for up to three months- the sooner you freeze them after they’ve cooled down, the better. Pack them up as airtight as possible. When you’re ready to eat them, remove them from the freezer and let them defrost prior to putting them back in the oven to warm up :) Thanks for visiting and for the comment!

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