If you’ve been to a Red Lobster I think we can agree that one of the best things about going is the Cheddar Bay Biscuits. Granted the food isn’t bad either; depending on the one you go to. Unfortunately, not all chain restaurants are the same. The biscuits are so popular that Red Lobster sells a mix that you can buy to make them yourself at home, although I can’t say how good it is as I have never tried it. There are also a ton of recipes floating around the internet to make them from scratch. I know I tried one or two and I wasn’t that impressed. I recently came across today’s recipe while scrolling Instagram and it sounded simple and delicious, so I flagged it. And on a recent rainy Saturday I decided it was the perfect excuse to stay home and try a few recipes and this was one of them and it didn’t disappoint.
The texture of these biscuits was spot on. They were light and airy and the garlic butter on top was perfection. I initially thought that maybe the garlic butter would need more salt, but I opted against adding more than the recipe called for and I am happy that I did. Most recipes I have seen call for using yellow cheddar cheese while this one used white cheddar cheese, I am not sure if that made a huge difference in the flavor, but it did make a difference in the color of the biscuits. As one would expect, the yellow cheddar gives the biscuits a slight orange hue while the white cheddar didn’t do that which made them a tad bit more appealing on the eye. Truth be told we do eat with our eyes before our taste buds.
These are so quick and easy to make that you could whip up a batch and store them in your freezer and reheat them to enjoy with a hearty soup throughout the Fall/Winter. That’s exactly what I am planning on doing. I froze half of the ones I made and already tested reheating them in the oven and they were just as good as the day I made them.
Copycat Red Lobster Cheddar Bay Biscuits
Ingredients:
For the Biscuits:
4 ounces (1 cup) shredded sharp white cheddar cheese*
1 stick unsalted butter, melted
3/4 cup buttermilk
2 cups flour
1 tablespoon baking powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons Kosher salt
1/2 teaspoon baking soda
For the Garlic Butter:
1/4 cup (4 tablespoons) unsalted butter, melted
1/2 teaspoon dried parsley
1/2 teaspoon garlic powder
1/8 teaspoon Kosher salt
*I opted to shred the cheese myself from a block of cheddar as opposed to buying it already shredded
Directions:
For the Biscuits:
Preheat oven to 450 F. Line a baking sheet with parchment paper and set aside.
Stir together the melted butter and buttermilk and set aside.
In a large bowl whisk together the flour, baking powder, garlic powder, Kosher salt and baking soda until well combined. Add in the buttermilk mixture and using a rubber spatula gently stir together until a soft dough forms. Add in the shredded cheese and continue stirring until the cheese is incorporated into the dough.
Use a 1/4 cup measuring cup to measure out 12 portions of the dough. Roll each portion into a ball and place on the prepared baking sheet 2-inches apart.
Bake the biscuits until they are golden brown, about 10-12 minutes.
While the biscuits are in the oven make the garlic butter.
For the Garlic Butter:
In a small bowl combine the melted butter, parsley, garlic powder and salt, stir together until well combined.
As soon as the biscuits come out of the oven generously brush each with the garlic butter. Serve immediately.
Make ahead: Prep the biscuits – make the dough and then shape them – and then place on a baking sheet in the freezer until frozen. Transfer to a resealable bag and keep in the freezer up to 2 months. Bake straight from the freezer, adding a few minutes to the baking time and then brush the garlic butter and serve.
Storing: Leftover biscuits can be stored in an airtight container for 3 days or frozen in a resealable bag up to 2 months. Reheat in a 350 F oven until warmed through, about 10 minutes.
Recipe from The Kitchn
Bead Yarn & Spatula 