Red Lobster's Cheddar Bay Biscuits

Teresa Ambra

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.

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Prep Time 15

Cook Time 15

Total Time 30

Course Breads, Rolls and Muffins

Cuisine American

Servings

Ingredients

CHEDDAR BAY BISCUITS:

2 1/2 cups UNBLEACHED all-purpose flour (Bleached flour toughens baked goods) (See note below)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt or kosher salt
4 tbsp. unsalted butter cold
1 1/2 cups sharp cheddar cheese shredded
2 cups milk half-and-half or cream
1/4 tsp. garlic powder

BUTTER GLAZE:

4 tbsp. unsalted butter melted
1/2 tsp. garlic powder
3/4 tsp. dried parsley
1/2 tsp. sea salt or kosher salt

Instructions

CHEDDAR BAY BISCUITS:

Preheat oven to 400°.
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 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 usually 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 to not taste too bland.

Keyword biscuits, bread, breakfast, cheese

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