Cheddar Bay Biscuits a la Red Lobster

Cheddar Bay Biscuits a la Red Lobster

Red Lobster’s Cheddar Bay Biscuits are pure evil. Oh so tender and moist and just exploding with flavor. This is my own take on these garlic-cheddar fat loaded devils. (Made without Bisquick).

Some recipes you just have to do. First, daughter number one sent me a link to a Life as a Lofthouse post. The pictures were great but she used Bisquick (as does multiple recipes). I don’t usually use a mix and I didn’t have it anyways. Then my son (Mr. Milk Allergy) called for my recipe which he remembers from 15 yrs ago before his milk allergy for a friend. He uses soy milk and not this recipe.

Rating

rating system 5

An easy five. This is basically what I have done for years but with more butter. It is so close to the Red Lobster taste and texture I can’t tell the difference.

Notes: I did Google some and combine some recipes with mine. The above linked post is the most  common recipe out there and I’m sure is good but I really REALLY like mine. Over the years I have frequently tried to make a lower fat biscuit. I really have had some very nice results. Check under the bread label. But it is the butter that makes these that extra step above the others.

I did cut the recipe down a little to make just 6 good size biscuits. This is “cooking for two” if you haven’t noticed.  Double if you need to.

ingredients for recipe

Preheat oven to 400 degrees convection.

cut butter into the dry

Add 1 1/2 cups AP flour to a medium size mixing bowl. Add 3 T of butter and cut in with a large fork or crust cutter.

add in cheese

Add 1 T baking powder, 1/2 t garlic powder, 1 t salt . If you used salted butter cut the salt in half. Add 3/4 cup shredded cheddar cheese. I like mild cheddar here. Mix well.

add wet to dry

Add 3/4 cup milk. I use whatever milk I have or even reconstituted dry milk. The butter will take care of the fat needs. Mix well but you don’t need to over mix.

make drop biscuits

Spray a baking pan with Pam and make 6 even mounds (a heaping 1/4 cup). Bake at 400 for 14-15 minutes. (I forgot the Pam in the picture)

mix topping

Just before the biscuits are done, combine 1 1/2 T butter, 1/4 t parsley flakes, 1/2 t garlic powder and 1/8 t salt if you have unsalted butter.

bush with topping

Brush the completed biscuits with the butter mixture and serve hot.

Cheddar Bay Biscuits a la Red Lobster
 
Prep time
Cook time
Total time
 
A Red Lobster Cheddar Bay Biscuit copy cat. Oh so tender and moist and just exploding with flavor. This is my own take on these garlic-cheddar fat loaded devils.
Author:
Recipe type: Bread
Cuisine: American
Serves: 6
Ingredients
  • 1½ cup AP flour
  • 3 T butter
  • 1 T baking powder
  • 1 t salt (cut in half if using salted butter)
  • ½ t garlic powder
  • ¾ cup milk
Topping
  • 1½ T butter
  • ½ t garlic powder
  • ¼ t parsley flakes
  • ⅛ t salt (if using unsalted butter)
Instructions
  1. Preheat oven to 400 degrees convection.
  2. Add 1½ cups AP flour to a medium size mixing bowl. Add 3 T of butter and cut in with a large fork or crust cutter.
  3. Add 1 T baking powder, ½ t garlic powder, 1 t salt . If you used salted butter cut the salt in half. Add ¾ cup shredded cheddar cheese. I like mild cheddar here. Mix well.
  4. Add ¾ cup milk. I use whatever milk I have or even reconstituted dry milk. The butter will take care of the fat needs. Mix well but you don't need to over mix.
  5. Spray a baking pan with Pam and make 6 even mounds (a heaping ¼ cup). Bake at 400 for 14-15 minutes.
  6. Just before the biscuits are done, combine 1½ T butter, ¼ t parsley flakes, ½ t garlic powder and ⅛ t salt if you have unsalted butter.
  7. Brush the completed biscuits with the butter mixture and serve hot.

Last Updated
September 28 2014

 

Comments

  1. says

    I just made a batch of these for dinner and they were great! First time I’ve ever tried “baking from scratch” and honestly I was a little worried but this recipe was so simple! You have a new fan.

  2. Shae says

    Completely heavenly! There is a mismatch between the recipes though. In the step by step, instructions are for 1/8t salt in the butter topping, but goes up to 1/4 in the full recipe summary on the bottom. Beware… 1/8 must be the right one! My first batch was too salty but second tasted just right with less salt!

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