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–+ servings
Red Lobster Cheddar Bay Biscuits

Red Lobster Cheddar Bay Biscuits

Yield: 10 biscuits
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
These copycat biscuits are so easy to make in just 30 min! So buttery, so flaky, and so irresistibly good!
4.9 stars (223 ratings)

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 2 teaspoons garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon cayenne pepper, optional
  • 1 cup buttermilk
  • ½ cup unsalted butter, melted
  • 1 ½ cups shredded sharp cheddar cheese

For the topping

  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon chopped fresh parsley leaves
  • ½ teaspoon garlic powder

Equipment

Instructions

  • Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  • In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and cayenne pepper, if using.
  • In a large glass measuring cup or another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese.
  • Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 10-12 rounds using a 2 1/2-inch biscuit or cookie cutter.
  • Place into oven and bake for 10-12 minutes, or until golden brown.

for the topping

  • Whisk together butter, parsley and garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture.
  • Serve immediately.

Notes

  • Use buttermilk. While adding a slightly tangy flavor, buttermilk is a key ingredient here contributing to the flavor, texture and rise. Using milk will lead to more neutral flavors along with flat and dense biscuits. You can also make a buttermilk substitute using milk, adding 1 tablespoon lemon juice or vinegar to 1 cup milk.
  • Choose your favorite cheese. The recipe lists sharp cheddar cheese but feel free to mix it up with white cheddar, gouda or pepper jack cheese. Opt for freshly grated cheese for its superior melting capabilities (pre-shredded cheese contains anti-caking agents that can result in a grainy texture).
  • Avoid overworking the dough. Knead the dough just until it comes together. Overworking the dough can lead to dense, dry biscuits.
  • Use a floured biscuit cutter. Flouring the biscuit cutter beforehand will prevent sticking. Avoid twisting the cutter as the biscuits may slope and rise unevenly.
  • Freeze before baking. Although biscuits can be frozen before or after baking, freezing before baking is preferred to preserve texture and for optimal freshness.