Red Lobster’s Cheddar Bay Biscuits
Red Lobster’s Cheddar Bay Biscuits are spectacular. Oh, my goodness, I love this recipe! These biscuits are so fantastic words can’t adequately describe how amazing they turned out. The biscuits literally melt in your mouth.
This is the copycat version of Red Lobster’s Cheddar Bay Biscuits. Actually, I’m not sure Red Lobster’s version surpasses this one. It’s that good! This is a must try recipe if you like biscuits. It’s SO easy and so quick you can throw it together in just a few minutes. Since it bakes in 15 minutes you can have this recipe done from start to finish in about 20-25 minutes. Yay!
John and I love going to Red Lobster for lunch. We usually have their New England Clam Chowder, Garden Salad, and these delicious Cheddar Bay Biscuits. Until now, I could only enjoy these when we dined there. But now, thanks to this copycat recipe we can enjoy these fabulous biscuits any time!
I found this recipe originally on Pinterest several months ago and saved it in my files. Several websites have it, but Sara McGee’s blog actually gave proper attribution for the source of this recipe. The original recipe is found in Todd Wilbur’s book, Top Secret Restaurant Recipes 2. It’s from Plume Books, as advertised on ABC News Good Morning America, January 12, 2007. I saw this recipe today on Sara’s blog and determined I needed to make it. I always keep bisquick on hand, cheese and butter in the freezer, so I had everything I needed.
Well, I’ve made this recipe several times since the original posting in September 2012. I decided to go back to the original recipe and see if it was any different than how I’d seen it “adapted” on several blogs. There were two things from the original that I changed to make sure they are now incorporated in this recipe. First, use one and a half cups of cheddar cheese rather than a cup. I also prefer using UNBLEACHED all-purpose flour, baking soda, baking powder and salt instead of Bisquick.
Second, this recipe turns out a whole lot better if you use an ice cream scoop (or cookie dough scoop) to put the biscuit dough on the cookie sheets. Third, my adaption is that I’ve had to use a full two cups of milk, half-and-half or cream whenever I make this because 3/4 cup is just too dry.
Finally, I increase the butter for spreading the garlic-parsley butter sauce on the baked biscuits. I also use a full 1/2 tsp. of salt to achieve the best flavor for the biscuits. With these additions I usually get 15 biscuits out of this recipe, and they are to die for!
I’ve freshened up the pictures since my original ones were of extremely poor quality. I believe you will enjoy looking at the results. I served Red Lobster’s Cheddar Bay Biscuits with Taco Soup here. But they are certainly good with any soup, main dish, or as a side for luncheon salads. We’ve served these several times for company and they always are a crowd pleaser.
If you’re looking for a dynamite biscuit recipe to serve your family then this one certainly is that. It’s really all it’s cracked up to be–so delectable and heavenly. Consider making this recipe soon. The ingredients are not overly expensive and it really is quite simple. Enjoy!
I remade this recipe in March 2019. So I’ve added some additional pictures. This time I served it with Beef Noodle Vegetable Casserole and a Fruit Cole Slaw. Of course, the biscuits were the hit of the night! 🙂
We love Red Lobster’s Cheddar Bay Biscuits. This copycat recipe is the BEST ever!
If you’re looking for a quick and easy biscuit recipe, this one sure fits the bill.
This close up shows you a little of the texture of Red Lobster’s Cheddar Bay Biscuits. They practically melt in your mouth.
Using an ice cream scoop rather than just dropping the biscuits onto a cookie sheet with a spoon keeps the biscuits of a more uniform size and shape. They cooked up beautifully.
Here’s what I did.
I used these ingredients for the biscuits. I never purchase whole milk so I used half-and-half. You can also use 2% milk but I was trying to use up the half-and-half so that’s what I used. (See note below in recipe card if you prefer to make this recipe without Bisquick).
Place bisquick in a mixing bowl. Add butter and work it into the dough with a pastry blender. When you’re done the butter will have some lumps like small peas. Don’t overwork the dough.
Now add 1 1/2 cups of sharp cheddar cheese, garlic powder and milk.
Stir with a wooden spoon to combine.
Scoop dough with an ice cream scoop and kind of pat the mixture into the scoop solidly. Then place biscuit dough on cookie sheets that have been sprayed with cookie spray.
Bake at 400 for about 13-15 minutes or until biscuits are cooked all the way through and no longer doughy in the middle. Mine took about 17 minutes. If I make a double batch, they take longer.
I used these ingredients for the garlic butter glaze on top of the biscuits.
While the biscuits are baking, make up the butter glaze. Melt butter. Add salt, parsley and garlic powder. Stir ingredients to combine and set aside until biscuits come out of the oven.
Remove the biscuits from the oven. Brush the biscuits with the garlic-parsley butter mixture over the tops and sides of the biscuits.
All the biscuits have been glazed with the garlic-parsley butter sauce.
Serve hot and enjoy!
I served Red Lobster’s Cheddar Bay Biscuits with Taco Soup for this set of pictures.
I absolutely devoured these terrific Red Lobster’s Cheddar Bay Biscuits.
The garlic-parsley butter adds a distinctive and amazing taste to the biscuits.
Red Lobster’s Cheddar Bay Biscuits are great to make for company with almost anything you serve. Everyone loves them! I served them with Beef Noodle Vegetable Casserole and Fruit Cole Slaw for this set of pictures. Everything was devoured almost immediately.
Here’s the recipe.
RED LOBSTER’S CHEDDAR BAY BISCUITS
- 2 1/2 cups Bisquick
- 4 tbsp. cold butter
- 1 heaping cup cheddar cheese, shredded
- 1 cup milk (I use either 2% or half-and-half since I never buy whole milk)
- 1/4 tsp. garlic powder
- Preheat oven to 400°.
- Spray a cookie sheet with cooking spray.
- Combine Bisquick with cold butter in a medium bowl using a pastry blender.
- Don’t overmix.
- Add cheddar cheese, milk, and garlic powder.
- Mix by hand until combined, but don’t over mix.
- Drop 1/4 cup portions of the dough onto the lightly greased or parchment lined cookie sheet.
- Bake for 13-15 minutes in preheated oven until the tops of the biscuits begin to turn light brown. (Mine took 17 minutes).
- 3 tbsp. butter
- 1/2 tsp. garlic powder
- 3/4 tsp. dried parsley flakes
- 1/2 tsp. Kosher salt, and more for garnish, as desired
- While the biscuits are baking, melt butter is a small bowl in the microwave.
- Stir in garlic powder, salt and dried parsley flakes.
- Use a brush to spread the garlic butter over the tops of all the biscuits.
- Sprinkle a little more kosher salt on the freshly coated biscuits, if desired.
- Serve hot.
Your family will rave over these delicious biscuits. They are really to die for. If you have hearty eaters, you may want to make two batches of this fantastic recipe–everyone will want more than one!
You will savor every mouthful of these scrumptious Red Lobster’s Cheddar Bay Biscuits. They just melt in your mouth.
They certainly are terrific with Beef Noodle Vegetable Casserole. Such comfort food. 🙂