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. 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
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 like mine. Over the years I have frequently tried to make a lower fat biscuit. I have had some very nice results. 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 six good size biscuits. This is “cooking for two” if you haven’t noticed. Double if you need to.
Preheat oven to 400 degrees convection.
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 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 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.
Spray a baking pan with Pam and make six even mounds (a heaping 1/4 cup). Bake at 400 for 14-15 minutes. (I forgot the Pam in the picture)
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.
Brush the completed biscuits with the butter mixture and serve hot.
| Servings | Prep Time |
| 6 | 10 minutes |
| Cook Time |
| 15 minutes |
|
|
| 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.
|
- 1 1/2 cup AP flour
- 3 tablespoons butter
- 1 tablespoon baking powder
- 1 teaspoon salt cut in half if using salted butter
- 1/2 teaspoon garlic powder
- 3/4 cup milk
- 1 1/2 tablespoon butter
- 1/2 teaspoon garlic powder
- 1/4 teaspoon parsley flakes
- 1/8 teaspoon salt if using unsalted butter
- Preheat oven to 400 degrees convection.
- 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 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 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.
- Spray a baking pan with Pam and make six even mounds (a heaping 1/4 cup). Bake at 400 for 14-15 minutes.
- 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.
- Brush the completed biscuits with the butter mixture and serve hot.
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All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.
Last Updated
July 8, 2016
DrDan
Hi Ken,
I have been trying to do biscuits less but a premade mix would work great if you use it enough or self rising flour. The grater works great for the butter and I do that if I’m doing a large batch. I find it silly when people fire up their food processor for something like this. Mine is a pain to clean.
Thanks for the note and if you could, post to mix formula for the readers.
Dan
Kenneth
I just wanted to make a quick comment. First off I love these. I have started using my own baking mix from the Utah extension service with half whole wheat and half all purpose and half the recommended salt. Makes my Doc happier. I also started using a cheese grater and grating the cold butter to make it easier to incorporate in to the mix. Since reducing the salt content adding other flavors and herbs really helps. Adding the other ingredients, especially the mix for the top really improved my biscuits. Thanks for the recipe.
Angela
This recipe is amazing. For the biscuits, I used light cheddar and replaced the 3T butter with 3T 0% Greek yogurt. I made the topping as is. They were absolutely delicious! My husband loved how light and fluffy they turned out and the garlic flavor was a perfect touch. I especially appreciate the small batch size since I do all my cooking for just the two of us. Thank you for this! Definitely being added to the recipe box.
Linda
These were abolutely, incredibly delicious & SUPER easy! I made (2) batches – 1 without garlic for my toddler grandtwins. In the garlicky batch, I threw some freeze dried chives & a little black pepper into the batter. Also substituted 1/4 c. shredded parmesan for 1/4 c. of the cheddar. Shared this awesome recipe everythwhere – everyone loved them, many thanks!
DrDan
Thanks so much for the note and rating. I love these but due to the fat content haven’t done them for a while.
Again thanks for the comment and rating.
DrDan
Linda
Beyond incredible & super easy! I made 2 batches – 1 w/o garlic for my toddler Brandywine & added some chives & a little black pepper in the garlic batch. Also used 1/4 c shredded parmesan in plce of 1/4 c of the cheddar. Everyone loved them – sharing everywhere – many thanks!
Shae
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!
DrDan
You are so right. 1/8 and only if unsalted butter. Thanks for the catch.
DrDan
mickey conway
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.
Dan Mikesell
They are evil little devils. Now that you have done scratch, you will never go back.
Chris
Those things are addictive! They are even great the next morning, cold.
Inspired by eRecipeCards
DELICIOUS! Yeah, not a fan, but the rolls are by far the best! great recipe.
And thanks for being such an active part of eRecipeCards