Red Lobster Cheddar Bay Biscuits
These famous Red Lobster Cheddar Bay Biscuits are so much easier to make than you might expect! No rise time, no strange ingredients, just a quick and simple cheddar bay biscuit recipe made with sharp cheddar and garlic butter sauce for ultimate restaurant-quality flavor!
Servings:12 biscuits
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 ½ teaspoons garlic powder
- ¼ teaspoon chili powder , or cayenne pepper
- 1 teaspoon sugar
- 1 ½ cups freshly grated sharp cheddar cheese, see note
- 1 cup buttermilk
- ½ cup butter, melted
topping
- 3 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1 tablespoon fresh, finely chopped parsley, in a pinch you can use 1/2 teaspoon dried Italian herb blend
Instructions
- Preheat oven to 450 degrees.
- In a large bowl whisk together flour, baking powder, baking soda, salt, garlic powder, chili powder or cayenne pepper, and sugar.
- Gently stir in cheddar cheese.
- Whisk together buttermilk and butter. Make a well in the center of the dry ingredients. Pour wet ingredients into the dry ingredients and stir until there are no more streaks of dry flour.
- Use an ice scream scoop or a 1/4 cup measuring cup to scoop biscuit dough and arrange on a baking sheet (lined with parchment, silpat mat, or lightly greased) 2 inches apart. Shape gently into mounds.
- Bake for 10-12 minutes.
- Stir together melted butter, garlic powder, and parsley. Brush over biscuits and serve.
Notes
PLEASE do not use pre-shredded cheese. You will be able to taste (and feel!) a difference in the finished product and I promise it is worth the two minutes of grating a block of sharp cheddar for the deliciousness you will experience at the end!
Do not stress about the cayenne pepper, it does not add any heat to the biscuits, only depth of flavor.
I've found that for best taste and texture, these should be served fresh. I've tried chilling and reheating and just wasn't happy with the result. If you want to make these ahead, I would recommend following the recipe up through placing them on the baking sheet, but then freeze them and wrap them individually in plastic wrap. Then thaw slightly in the fridge before baking (if not completely thawed you'll need to add a couple of minutes to the baking time).
To make your own buttermilk, stir 1 tablespoon of white vinegar into 1 cup of regular milk.
Nutrition
Calories: 242 kcal, Carbohydrates: 18 g, Protein: 7 g, Fat: 16 g, Saturated Fat: 6 g, Cholesterol: 17 mg, Sodium: 542 mg, Potassium: 76 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 638 IU, Vitamin C: 1 mg, Calcium: 172 mg, Iron: 1 mg