Cheddar Bay Biscuits – A la Red Lobster

Cheddar Bay Biscuits

To me, there aren’t many foods more “all American” than the biscuit.  Especially here in the south.  We eat biscuits at every meal.  Here is a copy-cat recipe that you can enjoy alone, as a breakfast sandwich or a hearty side to any meal.

Cheddar Bay Biscuits – A la Red Lobster

From Nom Nom Bombshells | Side Dishes | American

The best part of Red Lobster is now available to you at home!!

00:37
00:25
00:12

cal Calories 214kcal

High fat Total Fat 14g

High sat-fat Saturated Fat 8g

chol Cholesterol 38mg

sodium Sodium 423mg

carbs Total Carbohydrate 18g

Serving size 65g Calories from fat 123kcal Fiber 1g Protein 5g Sugar 1g
12 servings

Ingredients

  • 2 C. All-purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Sugar
  • 3/4 tsp Salt
  • 1/2 tsp Garlic powder
  • 1/4 tsp Cayenne pepper
  • 4 oz Sharp cheddar cheese, shredded
  • 1 C Buttermilk, cold
  • 1/2 C Butter, melted then cooled 5 minutes
  • Topping:
  • 2 T Butter, melted
  • 1/2 tsp Garlic powder
  • 1 tsp Parsley flakes

Directions

  1. Preheat oven to 475 F
  2. Line baking sheet with parchment paper
  3. Mix flour, baking powder, baking soda, sugar, salt, garlic powder, cayenne pepper in a medium bowl and whisk together
  4. Add in the shredded cheese and stir together
  5. Mix together cold buttermilk and melted/cooled butter
  6. Stir until the buttermilk forms clumps
  7. Add this to the dry ingredients and use a rubber spatula to combine until all ingredients are wet
  8. Use a greased 1/4 c. measuring cup to scoop out biscuits and place about 1 inch apart on the baking sheet
  9. Bake for 12 minutes, until golden brown
  10. Melt 2 T butter and add in the garlic and parsley
  11. Use a pastry brush to brush on top immediately after taking biscuits out of the oven
  12. Let them cool for 5 minutes, then enjoy!

I spent about a week looking for the perfect replication of the Red Lobster biscuits.  I found a lot of recipes that called for bisquick mix, which to me is like saying “grab a box of cake mix” then calling it home made.  After some searching, I turned up another blogger’s recipe.

http://www.browneyedbaker.com/2013/04/18/red-lobster-cheddar-bay-biscuits-recipe/

I considered changing some things, but I wanted to see how close these were to what I remembered of my favorite biscuit.  They were spot on! The only thing I would change would be adding  a touch more salt.  Or using garlic salt for the topping instead of garlic.

They were delicious! Thank you, Brown Eyed Baker for your delicious copy of a fantastic biscuit.

How to:

Like the instructions say, mix your dry ingredients (except cheese) in a medium bowl and whisk.  Then add in your cheese and combine.

Mix the melted/cooled butter and buttermilk in a bowl and stir till clumps form.

photo 1

 

Mine happened immediately! After  you have clumps, add them into your dry ingredients.

photo 2

 

Stir untill all ingredients are wet using a rubber spatula.

photo 3

 

Using a 1/4 cup scoop that is well greased (I used butter flavored crisco), scoop out biscuits from the bowl and place them, about an inch apart, on your parchment lined cookie sheet.

photo 4

 

Place them in your oven, preheated to 475 ° F and bake for about 12 minutes.  I baked mine for 14 minutes.

photo 5

 

Once they are nice and brown, pull them out and top with your melted butter, parsley, garlic mixture.  Eat and enjoy!!

photo 7

3 Comments
  • Scott Mcswain
    April 28, 2014

    Where are the ingredients? Is the link broken? We made these last week and had no issues. They were so good that we made them again this week, but we had to use the recipe that you started. Not the “improved” recipe….yours is much better!

    • Piper Bombshell
      April 28, 2014

      I’m so sorry to report that, yes, kitchen bug is broken. They should have it fixed later this week. Would you like me to send you the ingredients in the mean time?? Thank you for reading and hope you will keep it up 🙂

      • Piper Bombshell
        May 10, 2014

        all fixed! hope the recipe works for you now

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