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Foodie Friday: Red Lobster Cheddar Bay Biscuits

Hannah
Jul 3, 2015
3 min read

Who doesn’t love Red Lobster? Especially those Cheddar Bay Biscuits they are so famous for! Unfortunately, around these parts there is no Red Lobster close to me so I can go enjoy those tasty biscuits. So as an alternative, I decided I was going to try and make them on my own one night as a side to a shrimp dish I was making my boyfriend! Here is my experience with them:

Recipe and ingredients below adapted from damndelicious.net

Ingredients:

2 cups all-purpose flour
1 tbsp sugar
1 tbsp baking powder
2 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp cayenne pepper, optional
1 cup buttermilk
1/2 cup unsalted butter, melted
1 1/2 cups shredded sharp cheddar cheese (you can use way more than this, I know I did)

For the topping:

3 tbsp unsalted butter, melted
1 tbsp chopped fresh parsley leaves
1/2 tsp garlic powder

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
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.
Using a 1/4 cup measuring cup, scoop the batter evenly onto the prepared baking sheet. 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.

Tips and shortcuts that make this recipe even better:

There is always the option to make your own buttermilk instead of buying it, especially since no one really drinks it anymore so it’s mostly just used for baking. If you use buttermilk a lot then definitely buy it. I did just because I didn’t want to screw up the recipe cause I was making a lot of food that night. It costs about the same as regular milk but you get half the amount. If you really want to make your own, here is a link!
I used the cayenne pepper in mine. I used the flakes and with how little is actually int he recipe, you can barely taste it. But it adds a nice touch. If you would like them a little spicy-er, try adding more and letting us know how that goes!
When scooping the batter onto the parchment paper baking sheet, you can use the 1/4 scoop if you want, but I just used a large cereal spoon, worked out the same way. If you want more biscuits, make the scoops smaller, for bigger biscuits, bigger scoops (doesn’t take a rocket scientist to figure that one out).
Make sure when you make the topping for the biscuits you make it right before you take them out of the oven. I got overzealous and made it before I even put them in the oven, and it still came out awesome, but some of the butter had started to kind of coagulate.
Also for the topping, you don’t have to use fresh parsley. It will taste the same whether it’s fresh or from what you had in your cupboard.

Review:

I loved these!! They were a little dry, BUT they went perfectly with the meal that I had made (it was shrimp scampi) Adding the extra cheese was awesome! I highly recommend it. I would most definitely make them again in a heartbeat. They are extremely easy, much easier than I thought to be honest. I made mine bigger biscuits rather than smaller ones so we wouldn't have many leftovers. Everyone was able to eat at least two!!!

Below are picture of how mine came out!! When you make it, let us see yours!