Cheddar Bay Biscuits (Red Lobster Copycat)

Name: Cheddar Bay Biscuits (Red Lobster Copycat)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 12 cheddar bay biscuits
Ingredients: 2 cups 280g all-purpose flour; 1 tbsp 15g baking powder; 1 tsp 5g granulated sugar; 1 tsp 5g kosher salt; 1/2 tsp 3g smoked paprika; 2 tsp 10g garlic powder; 2 tsp 10g dried parsley; 1 cup 240 mL buttermilk, warmed slightly; 8 tbsp 1 stick; 100g unsalted butter, melted; 1 1/4 cup 141g sharp cheddar cheese, shredded; 4 tbsp 1/2 stick; 50g unsalted butter, melted; 1 tsp 5g garlic powder; 1 tsp 5g dried parsley

User Reviews

4.9

54 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
12 cheddar bay biscuits
Calories
192 kcal
Cuisine
American

Cheddar Bay Biscuits (Red Lobster Copycat)

Marcus Rose

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These homemade Red Lobster's cheddar bay biscuits are quick and easy to make, and taste a million times better than any boxed mix! From start to finish, these cheesy flavorful drop biscuits only take 20 minutes from start to in your stomach!

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Ingredients

Servings

Cheddar Bay Biscuits

2 cups 280g all-purpose flour
1 tbsp 15g baking powder
1 tsp 5g granulated sugar
1 tsp 5g kosher salt
1/2 tsp 3g smoked paprika
2 tsp 10g garlic powder
2 tsp 10g dried parsley
1 cup 240 mL buttermilk, warmed slightly
8 tbsp 1 stick; 100g unsalted butter, melted
1 1/4 cup 141g sharp cheddar cheese, shredded

Garlic Butter

4 tbsp 1/2 stick; 50g unsalted butter, melted
1 tsp 5g garlic powder
1 tsp 5g dried parsley

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Instructions

Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together flour, sugar, salt, baking powder, garlic powder, parsley, and paprika.
In a separate medium-sized bowl (or large measuring cup) mix the buttermilk and the half cup of melted butter. Pour the buttermilk and butter mix into the dry ingredients and stir together with a rubber spatula right before the flour is completely incorporated.
Gently fold in the cheddar cheese, being careful not to overmix.
Using an ice cream scoop, place biscuits onto the prepared baking sheet, spaced 1-2 inches apart.
Bake for 10 minutes. Mix 3 tbsp melted butter, parsley and garlic powder in a small bowl and use a pastry brush to brush the mixture generously over the hot biscuits.
Let cool on the pan until cool enough to handle then serve warm.

Equipments used:

Notes

STORE: Keep the biscuits soft and fluffy by keeping them in an airtight container for up to 3 days
FREEZE: Place the cooled, baked biscuits in a freezer-safe zip-top and freeze for up to 5 months. Thaw in fridge and heat in the oven for 10 minutes or microwave for 30 seconds.

Nutrition Information

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Serving 1g Calories 192kcal (10%) Carbohydrates 16g (5%) Protein 3g (6%) Fat 13g (20%) Saturated Fat 8g (40%) Polyunsaturated Fat 4g Cholesterol 33mg (11%) Sodium 160mg (7%) Fiber 1g (4%)