Amazing copycat recipe of Red Lobster's famous Cheddar Bay Biscuits. These cheese-filled biscuits have a tasty garlic-parsley butter glaze that makes these biscuits sensational. Excellent to serve for any kind of week-night, company or holiday meal.
Lightly grease or line one cookie sheet with parchment; set aside.
Combine flour, baking powder, baking soda and salt in a medium-sized mixing bowl.
Cut cold butter into flour mixture using a pastry cutter.
Add cheddar cheese, milk, and garlic powder.
Stir with a wooden spoon until combined, but don't over mix.
Scoop dough with a one-quarter cup scoop and drop the dough onto greased cookie sheet.
Bake for 15-20 minutes in preheated oven.
The tops of the biscuits should begin to turn light brown and biscuits will be firm to the touch.
BUTTER GLAZE:
While the biscuits are baking, melt butter is a small bowl in the microwave.
Stir in garlic powder, dried parsley flakes and salt.
Use a brush to spread the garlic butter over the tops of all the biscuits.
Notes
NOTE: I found Wilbur’s original recipe to be a very dry mixture. I have never been able to make this with less than 2 full cups of milk (half-and-half, cream or whatever I used).NOTE: Using an ice cream scoop (or large cookie scoop) to shape the biscuits makes them all turn out a nice, uniform shape and size.NOTE: Because I add ½ cup cheddar cheese and use 1 ½ to 2 cups of milk, my recipe yields 15 biscuits.NOTE: I prefer using flour, baking powder, baking soda and salt to make these biscuits. But you can substitute Bisquick if you prefer.NOTE: I usually double this recipe. The biscuits take 30 minutes in my oven. I rotate the pans after 15 minutes. If you have a hot oven they may not take quite as long to bake.NOTE: While 1/2 teaspoon salt in the garlic butter sauce may seem high, you will need every bit of salt for these biscuits to not taste too bland.