Cheddar Bay Biscuits
No need to make a trip to Red Lobster when you can make Cheddar Bay Biscuits from home! They’re soft, tender, and full of cheesy garlic flavor.
If you’ve ever been to Red Lobster you’ve probably had theirs and loved them! We don’t go often (I’m not a big seafood fan) so this little copycat version is perfect to make at home alongside pasta, soup and salad.
Red Lobster Cheddar Bay Biscuits
Most restaurants have a bread that they’re famous for serving—like Olive Garden’s breadsticks or Texas Roadhouse’s rolls. Well for Red Lobster, it’s these buttery, flaky, cheesy Cheddar Bay Biscuits.
To make these biscuits you’ll need a few ingredients that you may not regularly have on hand: buttermilk and parsley. I use both quite often but I know not everyone does.
Make sure you use REAL buttermilk. I can’t tell you how many times people have tried to substitute buttermilk for a homemade version for my buttermilk pancakes and have complained about the batter being too watery or the pancakes spreading too much. That’s because they are different and they will yield very different results. You need both the consistency and flavor that real buttermilk gives. I promise the extra $ is worth it!
How to Make Them
MIX. When you’ve got the dough mixed up, just make sure not to over-work it. A light hand will yield more tender, fluffy biscuits.
BAKE. Use a large cookie scoop or a scant 1/4 c to portion out the mixture. Place it onto a lined baking sheet and bake for 12-15 minutes or until the biscuits are lightly golden brown.
TOPPING. As soon as the come out of the oven make the topping. It’s what gives these biscuits that signature taste. Simply melt some butter, add a little garlic powder and salt, then sprinkle in some chopped parsley. Brush it over the biscuits, let it absorb a little and then serve them up while they’re nice and warm!
Serving & Storing
What to serve with? This goes great with salads, soups, or pasta. Try a few of these:
- Homemade Tomato Soup
- Potato Corn Chowder with Bacon
- Cobb Salad
- Cranberry Apple Pecan Kale Salad
- Cajun Chicken Pasta
- Kale Spinach and Basil Pesto Pasta
STORE your biscuits at room temperature in an airtight bag. It should last 3-5 days.
To FREEZE, let the biscuits cool completely before placing them in an airtight bag in the freezer. They will keep for about 2 months. Reheat them in the microwave until they are completely warm!
They’ll be gobbled up as soon as you set them on the table! If you’re looking for a flavorful alternative to dinner rolls or breadsticks, you’ve gotta give this recipe a try… you won’t be disappointed.
See how to make these Garlic Cheddar Bay Biscuits in my video below!
Cheddar Bay Biscuit Recipe
- 2 cup +2 tbsp all purpose flour
- 1 tbsp baking powder
- 2 tsp granulated sugar
- 2 tsp garlic powder
- 1/4 tsp cayenne pepper*
- 1/8 tsp paprika
- 1/2 tsp salt
- 1 cup buttermilk**
- 1/2 cup unsalted butter - melted
- 1 1/2 cup cheddar cheese - shredded
For the Topping
- 2 tbsp unsalted butter - melted
- 1/2 tsp garlic powder
- 1/8 tsp salt
- 2 tsp parsley - chopped
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper or a baking mat, set aside.
- In a large mixing bowl, whisk together the flour, baking powder, sugar, garlic powder, cayenne pepper, paprika and salt.
- In a medium size mixing bowl whisk together the buttermilk and butter. Pour into the dry ingredients and mix until a soft dough forms, then fold in cheese (taking care not to over mix or you'll end up with tough biscuits).
- Using a large cookie scoop (#20 or approximately 3.5 tbsp.), scoop the batter and place onto the prepared baking sheet (you can pat them just a little bit to slightly flatten the tops so that the little peaks don't brown). Place into the oven and bake for 12-15 minutes or until the tops begin to turn golden brown. Remove from the oven and allow to cool on the baking sheet.
- Meanwhile, to make the topping, melt the butter in a small bowl then add the garlic powder and salt. When the butter is warm to the touch, add in the parsley. Mix together and brush over the tops of the biscuits. Allow the butter to absorb before serving, about 2-3 minutes.
**You need [i]real[/i] buttermilk for this recipe. Please do not substitute it for a homemade version.
-If you decide to omit the topping, make sure to add a little chopped parsley to the biscuit dough!