Red Lobster Cheddar Bay Biscuits Recipe
User Reviews
4.7
Red Lobster Cheddar Bay Biscuits Recipe
Description
Red Lobster Cheddar Bay Biscuits start with a dry mix of flour, baking powder, baking soda, sugar, salt, garlic powder and cayenne pepper enhanced by shredded sharp cheddar cheese. The wet ingredients include cold buttermilk and melted butter, mixed gently to form a tender dough without overworking gluten. Scooping the dough onto the baking sheet encourages even, fluffy biscuits with light, golden crusts. Baking at high temperature ensures a nicely browned exterior.
After baking, the biscuits are immediately brushed with a flavorful topping of melted butter, garlic powder and parsley, infusing them with additional moisture and savory aroma. This makes the biscuits soft and buttery with a slight garlic-herb note that complements the cheese well.
These biscuits work well as a side for soups, stews, or seafood dishes where their fluffy texture and cheesy, garlicky flavor provide contrast. They can be stored at room temperature for a few days and reheated in oven or microwave.
Freezing the dough portion or baked biscuits extends storage life and allows for convenient preparation ahead of time. Use shredded sharp cheddar rather than pre-shredded cheese for best melt and flavor.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon granulated sugar
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 4 ounces cheddar cheese shredded (about 1 cup shredded, sharp
- 1 cup buttermilk cold
- ½ cup butter melted and cooled for 5 minutes, unsalted
For the Topping:
- 2 tablespoons butter melted, unsalted
- ½ teaspoon garlic powder
- 1 teaspoon parsley or ¼ teaspoon dried, fresh, minced
Instructions
- Preheat oven to 475 degrees F. Line a baking sheet with parchment paper or a non-stick baking mat; set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, garlic powder and cayenne. Stir in the cheddar cheese; set aside.
- In a medium bowl, stir together the buttermilk and melted butter until the butter forms small clumps.
- Add the buttermilk mixture to the flour mixture and mix gently with a rubber spatula just until a dough forms and no dry ingredients remain. Use a greased ¼-cup measuring cup to scoop out portions of dough. Place on the prepared baking sheet, leaving a little more than an inch between biscuits.
- Bake until the biscuits are golden brown, about 12 minutes. While the biscuits are in the oven, stir together the 2 tablespoons melted butter, garlic powder and parsley. Remove the biscuits from the oven and immediately brush with the topping mixture. Allow to cool for at least 5 minutes before serving. Leftovers can be stored in an airtight container or zip-top back at room temperature for up to 3 days.
Notes
- Use freshly shredded sharp cheddar cheese for better melt and flavor.
- If you lack buttermilk, mix lemon juice or vinegar with milk and let it sit 5–10 minutes as a substitute.
- Store biscuits in an airtight container at room temperature for up to 3 days; refrigeration is optional.
- To reheat, wrap in foil and bake at 350°F for 8 minutes or microwave wrapped in a damp paper towel at 50% power for 45 seconds.
- Freeze unbaked dough portions on a sheet before transferring to a container; bake frozen biscuits adding a few extra minutes to baking time.
- Baked biscuits freeze well; thaw before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10biscuits
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 21g | 7% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 327mg | 14% |
| Potassium | 151mg | 3% |
| Sugar | 1g | 2% |
| Vitamin A | 530IU | 11% |
| Calcium | 150mg | 15% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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