The famous Red Lobster Cheddar Bay Biscuits are so much easier to make than you might expect and they taste exactly like the restaurant version (maybe better?!). No rise time, no strange ingredients, just a quick and simple cheddar bay biscuit recipe made with sharp cheddar and garlic butter sauce for ultimate restaurant-quality flavor!
For more restaurant-quality copycat dishes, try these yummy make-at-home versions of these super popular recipes: Churro Toffee (Disneyland Copycat), Knott’s Berry Farm Buttermilk Biscuits, and P.F. Chang’s Mongolian Beef.
Like many chain restaurants (or any restaurants for that matter), I mostly just looked at them with passive interest on the way to school or the mall or wherever we were going as we drove by. It’s not we couldn’t go to many restaurants it’s just that my mom was such a darn good cook that there was no need to. Well, okay and also my mom had nine kids. NINE. I can barely get my three to all behave at the same time at a restaurant, much less nine. I can’t even imagine the wrangling that would involve. Or how big the check would be! Us kids could EAT.
Anyway, so I saw restaurants like Red Lobster, Applebees, and TGI Fridays and all other chains of course but I didn’t think too much about them. Until that is, I went. Might have been with a friend or on a date or who knows. But there was always that one item the person I was with said “you MUST try” such and so.
But boy, try it I did. And once I got a taste of that restaurant specialty, I basically couldn’t stop thinking about it till I got to go again, or until a new food obsession came along. So now and again I like to think back to one of my favorite restaurant menu items and try to recreate it at home in between the other dishes I create. Today I was just feeling the cheddar biscuits because they’re delicious and they go with just about anything!
HOW DO YOU MAKE RED LOBSTER CHEDDAR BAY BISCUITS?
Preheat that oven to 450 degrees, then get to stirring together all the goodies so you can bake (and, most importantly, eat!) this cheddar bay biscuits recipe.
Get out a large bowl and mix together the dry ingredients: flour, baking powder, baking soda, sugar, and spices. Stir in the freshly grated cheddar cheese.
In another bowl, whisk together the buttermilk and butter. Go back to the dry ingredients bowl and make a well in the middle of the flour mixture. Pour the wet ingredients into the well and stir, incorporating all the dry ingredients into the wet until there are no more traces of flour.
Line a baking sheet with parchment paper, or use a silpat mat, or grease if you don’t have the other two. Taking an ice cream scoop or a ¼ measuring cup, scoop out the biscuit dough and add to your baking sheet, two inches apart. Use your fingers to shape them into mounds (butter your fingers if the dough is too sticky).
Bake the biscuits for 10-12 minutes, or until they are done all the way through and start to crisp up at the edges. Stir together melted butter, garlic powder, and parsley and brush this butter mixture over this Red Lobster copycat recipe when they come out of the oven before serving.
IS IT BETTER TO SHRED YOUR OWN CHEESE?
This probably isn’t the answer you’re looking for, but yes, it is better to shred your own cheese. I know, I know, those bags of cheese are so handy and Tiffany, it’s ALREADY SHREDDED so why suggest one more step of shredding your own cheese for these copycat Red Lobster Cheddar Bay biscuits without Bisquick?
Well, I’ll give you a few good reasons:
1. Freshly shredded cheese just tastes better. It’s just cheese, shredded, and not with the cellulose and other ingredients they have to put in those bags of pre-shredded cheese to make sure they don’t stick together and stay fresh and other things you probably don’t want to know about.
2. It feels better too! For the same reasons as above, it feels smoother on both your hands as you grate and in your mouth as you chew because you’re not feeling that extra stuff on the shredded cheese.
3. It cooks better. It will melt right into your biscuits just like God intended and it won’t kind of hang out still in its same bagged, shredded cheese form.
4. It’s cheaper! Just like anything you are tempted to buy pre-cut, -shredded, -washed, -diced, whatever, you’re going to have to pay for it to get like that. Nobody’s shredding your cheese or washing your lettuce for free, even if it is a machine. A block of cheese that weighs 8 oz will yield more cheese than an 8 oz bag.
5. It’s healthier. Because of all the reasons above (okay mostly the additives), doesn’t it sound better to eat just cheese instead of cheese, sodium, modified food starch, potato starch, and cellulose?
- WP Recipe Maker #28039removeRed Lobster Cheddar Bay Biscuits These famous Red Lobster Cheddar Bay Biscuits are so much easier to make than you might expect! No rise time, no strange ingredients, just a quick and simple cheddar bay biscuit recipe made with sharp cheddar and garlic butter sauce for ultimate restaurant-quality flavor! Course: Side Dish Cuisine: American Keyword: buttermilk cheddar biscuits, cheddar bay biscuits recipe, cheddar biscuits recipe, copycat red lobster cheddar bay biscuits without bisquick, red lobster copycat recipe Prep Time: 15m Cook Time: 10m Servings: 12 biscuits Author: Tiffany – 2 cups all-purpose flour – 2 teaspoons baking powder – 1/2 teaspoon baking soda – 1 teaspoon salt – 1 1/2 teaspoons garlic powder – 1/4 teaspoon chili powder or cayenne pepper – 1 teaspoon sugar – 1 1/2 cups freshly grated sharp cheddar cheese see note – 1 cup buttermilk – 1/2 cup butter, melted topping – 3 tablespoons butter, melted – 1 teaspoon garlic powder – 1 tablespoon fresh, finely chopped parsley in a pinch you can use 1/2 teaspoon dried Italian herb blend 1) Preheat oven to 450 degrees. 2) In a large bowl whisk together flour, baking powder, baking soda, salt, garlic powder, chili powder or cayenne pepper, and sugar. 3) Gently stir in cheddar cheese. 4) Whisk together buttermilk and butter. Make a well in the center of the dry ingredients. Pour wet ingredients into the dry ingredients and stir until there are no more streaks of dry flour. 5) Use an ice scream scoop or a 1/4 cup measuring cup to scoop biscuit dough and arrange on a baking sheet (lined with parchment, silpat mat, or lightly greased) 2 inches apart. Shape gently into mounds. 6) Bake for 10-12 minutes. 7) Stir together melted butter, garlic powder, and parsley. Brush over biscuits and serve. PLEASE do not use pre-shredded cheese. You will be able to taste (and feel!) a difference in the finished product and I promise it is worth the two minutes of grating a block of sharp cheddar for the deliciousness you will experience at the end! Do not stress about the cayenne pepper, it does not add any heat to the biscuits, only depth of flavor. I’ve found that for best taste and texture, these should be served fresh. I’ve tried chilling and reheating and just wasn’t happy with the result. If you want to make these ahead, I would recommend following the recipe up through placing them on the baking sheet, but then freeze them and wrap them individually in plastic wrap. Then thaw slightly in the fridge before baking (if not completely thawed you’ll need to add a couple of minutes to the baking time). To make your own buttermilk, stir 1 tablespoon of white vinegar into 1 cup of regular milk.
