Did you know you can make Red Lobster’s iconic hot, buttery, garlicky, cheddar biscuits at home? These biscuits are made with a combination of cheddar cheese, butter, garlic powder, herbs and buttermilk which give them a savory and buttery flavor that is hard to resist. They are a popular side dish that is often served with seafood, but they can also be enjoyed with any meal. With this recipe, you can make your own tender, Homemade Cheddar Bay Biscuits at home, and enjoy them fresh from the oven.
It’s safe to say these copycat Red Lobster Biscuits may even be better than the original. These savory biscuits are so tender and bake up beautifully golden brown. This entire homemade biscuit recipe comes together in under 30 minutes, from prep to plate!
RED LOBSTER’S CHEDDAR BAY BISCUITS
The seafood restaurant chain started making these warm, cheesy biscuits in 1992 and were initially served to guests in the lobby as they waited to be seated. As a restaurant with southern origins, you can imagine how popular these biscuits had become. As demand grew, Red Lobster started serving them table side. The restaurant currently serves over one million Cheddar Bay Biscuits, daily!
In fact, you can actually buy Red Lobster’s Cheddar Bay Biscuit Mix. However, I think you will find that more of an expensive option. Additionally, you can also substitute the flour, baking powder and baking soda in this recipe with a baking mix like Bisquick , or with a gluten-free baking mix for Gluten-Free Cheddar Bay Biscuits.
HOW TO PREPARE HOMEMADE CHEDDAR BAY BISCUITS
As with the original Red Lobster recipe, these are a buttermilk-based biscuit with amped up flavor from the garlic powder, butter and cheddar cheese. Cold butter fat is incorporated into the flour mixture with a pastry cutter or fork until floury pebbles form. Best not to use your hands as the warmth from your body will warm the butter.
The dough comes together with the cold buttermilk.
Unlike most biscuit recipes, the dough is dropped onto a baking sheet instead of shaped and cut. This is known as a drop biscuit.
Easily bake on a parchment-lined baking sheet. These parchment paper sheets have been a lifesaver. Little to no clean up involved!
INGREDIENTS FOR COPYCAT RED LOBSTER BISCUITS
Although Red Lobster never released its official Cheddar Bay Biscuit recipe, this copycat recipe comes pretty close. As mentioned earlier, they might even be better!
As you are making the biscuit dough, always remember NOT to over mix!
Cold Butter – I used salted, but feel free to use unsalted. Cold butter will make for a flakier biscuit.
Flour – Self-rising flour worked really well, but feel free to substitute with all-purpose flour
Baking Powder and Baking Soda – Both of these leavening agents work to help the biscuits rise, expand and stay tender. Be sure to use only baking powder and baking soda that is fresh and NOT expired or your biscuits may turn out flat!
Spices – Garlic powder is the key ingredient and a touch of salt if using unsalted butter. Can also add a touch more garlic powder to the melted butter for brushing on the warmed biscuits for added flavor.
Cheddar Cheese – Freshly grated sharp or medium cheddar is best, or substitute with pre-shredded in a bag.
Parsley – Fresh parsley (use dried as a substitute) mixed with melted butter is perfect to brush on the warm biscuits right out of the oven.
Buttermilk – Buttermilk adds so much flavor and the little bit extra called for in this recipe keeps the biscuits from becoming dry. You can substitute with milk, but the final product may not be as good. Easily make homemade buttermilk by combining 1 cup of milk with a tablespoon of lemon juice or white vinegar and let stand for 10 minutes.
HOW TO SERVE AND STORE LEFTOVER CHEDDAR BISCUITS
As mentioned earlier, these Homemade Cheddar Biscuits are a perfect compliment to any seafood dish. In fact, I served them with my Seafood Chowder (recipe coming soon)! The biscuits would also go well with my New England Clam Chowder.
In addition, serve these warm biscuits for breakfast or brunch as part of a breakfast sandwich.
This Homemade Cheddar Bay Biscuit recipe will yield 10 large biscuits. Once cooled, the biscuits can be placed in a sealable bag or container, at room temperature, for up to 3 days! Reheat in the oven at 350°, or for a few seconds in the microwave.
Freezing the biscuits is also an option. Cool the biscuits then individually wrap in plastic wrap or foil then seal them all together in a freezer-safe bag or container for up to a month. Reheat frozen in a 350° for about 10 minutes.
If you love both sweet and savory biscuits, try a few of my other recipes:Print
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