These Copy Cat Red Lobster Cheddar Bay Biscuits have just the right fluffy texture with ribbons of cheese throughout.
In my opinion, there are two reasons to go to Red Lobster. 1. Shrimp Scampi and 2. Cheddar Bay Biscuits.
Oh wait, there’s a third: Dipping number 2 into the butter sauce of number 1. That’s right. I dip my garlicky, buttery, cheesy biscuits in more garlic butter. Don’t judge.
I have very distinct memories of going to Red Lobster as a kid. I remember staring at the lobsters in the tank, pinchers wrapped tight with rubber bands. I didn’t have a clue these entertaining fellows were about to be someone’s Sunday lunch. I remember the chairs had wheels and arm rests, which is probably every parent’s worst nightmare. Sometimes my parents would let me order a Shirley Temple, and I remember how grown up I felt with my pink bubbly drink. It came with a cherry on top, and I would save it to the very last sip, slipping it off the red plastic lobster sword and popping it in my mouth.
But let’s face it. Most of our collective memories about Red Lobster revolve around a little thing called Cheddar Bay Biscuits. We would often head to Red Lobster after church, and it seemed like there was always a wait. I remember my over-dramatic 10 year old self feeling like I would waste away from hunger if I didn’t get some sustenance. Thank God for those biscuits, dropped on the table minutes after sitting down. You could always tell when they were fresh from the oven. They were piping hot, almost too hot to hold, and when you tore into them the dough flaked apart and let out a whoosh of garlic steam. I’m pretty sure I spoiled more than one dinner on those biscuits.
When I saw a copy cat recipe for these biscuits over at Damn Delicious, I knew I had to try them. This recipe is so simple and the biscuits have just the right fluffy texture with ribbons of cheese throughout. I’ve made these a few times and have tweaked it a little bit to our taste. We felt to really get the Cheddar Bay taste more salt was needed, so I upped the amount of salt in the batter and added garlic salt to the butter coating (That’s right. There’s a butter coating).
You can have these biscuits in and out of the oven in about 25 minutes–20 if you’ve got the recipe memorized, which I likely will soon. They’re really best served straight from the oven, so if you’re only making them for two, I recommend cutting the recipe in half or making the full recipe and just baking a few at a time. Or just plan to eat 6 biscuits in one night. It’s easier than you might think.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted and cooled
- 1 1/2 cups shredded sharp cheddar cheese
- FOR THE TOPPING
- 4 tablespoons unsalted butter, melted
- 1 tablespoon chopped fresh parsley leaves
- 1 teaspoon garlic powder
- 1/2 teaspoon garlic salt
- Preheat the oven to 450 degrees. Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, garlic, powder, salt, and cayenne pepper.
- In another small bowl or measuring cup, whisk together the buttermilk and melted butter. Pour the buttermilk mixture into the dry ingredients and use a sturdy spatula or wooden spoon to mix until it forms a ball. Stir in the shredded cheese.
- Use about a 1/4 cup scoop to scoop out rounded portions of dough onto the prepared baking sheet. Bake for 10-12 minutes or until biscuits are no longer doughy when torn open.
- Meanwhile, whisk together butter, parsley, garlic powder, and garlic salt in a small bowl. Use a pastry brush to brush the mixture onto the warm biscuits. Serve immediately. Biscuits will keep for several days in an airtight container, but they're best if reheated in the oven.
Recipe adapted from Damn Delicious