Red Lobster Cheddar Bay Biscuits Recipe
Introduction
These Red Lobster Cheddar Bay Biscuits are a deliciously cheesy and buttery treat that bring a restaurant favorite right into your kitchen. Crispy on the outside and fluffy on the inside, they’re infused with a hint of garlic and just the right amount of spice for a perfect snack or side.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon baking soda
- ¼ teaspoon cayenne pepper
- ½ cup cold butter
- 1 cup shredded sharp cheddar cheese
- ¾ cup cold buttermilk
- 3 tablespoons butter, melted
- ¼ teaspoon garlic salt
- 1 tablespoon chopped parsley
Instructions
- Step 1: Preheat your oven to 400°F and spray a cookie sheet with cooking spray to prevent sticking.
- Step 2: In a food processor, combine the all-purpose flour, baking powder, sugar, salt, garlic powder, baking soda, and cayenne pepper until evenly mixed.
- Step 3: Cut the cold butter into tablespoon-sized pieces. Add the butter to the food processor and pulse until the mixture resembles pea-sized crumbs.
- Step 4: Add the shredded sharp cheddar cheese and cold buttermilk, then pulse until the dough starts to clump together.
- Step 5: Turn the dough onto a lightly floured surface. Press it down to about ½-inch thickness, fold it in half, and press it out again. Repeat this folding and pressing two more times for flaky layers.
- Step 6: Use a biscuit cutter or drinking glass to cut out biscuits. Avoid twisting the cutter to ensure even rising.
- Step 7: Place the cut biscuits on the prepared baking sheet and bake for 12 to 13 minutes, or until they turn golden brown on top.
- Step 8: While the biscuits bake, mix melted butter with garlic salt and chopped parsley. Brush this buttery garlic mixture over the warm biscuits right after they come out of the oven.
Tips & Variations
- For an extra garlic punch, add a little fresh minced garlic to the melted butter topping.
- Use sharp white cheddar or a blend of cheeses like cheddar and Monterey Jack for a different flavor profile.
- If you don’t have buttermilk, substitute with milk mixed with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
- Handle the dough gently and keep ingredients cold to achieve tender, flaky biscuits.
Storage
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze baked biscuits wrapped tightly in foil or plastic wrap for up to 3 months. Reheat them in a 350°F oven for 5–7 minutes until warmed through to restore their fresh-baked texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these biscuits without a food processor?
Yes, you can combine the dry ingredients in a large bowl and cut the cold butter in using a pastry cutter or fork until it resembles pea-sized crumbs. Then stir in cheese and buttermilk and proceed as usual.
Why is folding the dough important?
Folding the dough helps create layers in the biscuits, resulting in a flaky and tender texture. It traps air and distributes butter evenly throughout the dough for better rise and crumb.
PrintRed Lobster Cheddar Bay Biscuits Recipe
Deliciously cheesy and buttery Red Lobster Cheddar Bay Biscuits, perfect for serving as a snack, appetizer, or alongside your favorite meal. These homemade biscuits are soft, fluffy, and bursting with sharp cheddar cheese and a hint of garlic and cayenne for a subtle spicy kick.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 28 minutes
- Yield: 12 biscuits 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon baking soda
- ¼ teaspoon cayenne pepper
Wet and Dairy Ingredients
- ½ cup cold butter, cut into tablespoon-size pieces
- 1 cup shredded sharp cheddar cheese
- ¾ cup cold buttermilk
Finishing Touch
- 3 tablespoons butter, melted
- ¼ teaspoon garlic salt
- 1 tablespoon chopped parsley
Instructions
- Preheat the oven: Set your oven to 400°F and prepare a cookie sheet by spraying it with cooking spray to prevent sticking.
- Combine dry ingredients: In a food processor, mix together the all-purpose flour, baking powder, sugar, salt, garlic powder, baking soda, and cayenne pepper to create a uniform base for your biscuits.
- Add butter to dry mixture: Incorporate the cold butter pieces into the food processor and pulse until the butter pieces are about pea-sized, creating a crumbly texture essential for flakiness.
- Mix in cheese and buttermilk: Add the shredded sharp cheddar cheese and cold buttermilk to the food processor. Pulse just until the dough starts to clump together without overmixing.
- Roll out dough: Turn the dough onto a lightly floured surface. Press it to about ½-inch thickness, fold it in half, and press out again. Repeat this folding and pressing two more times to develop layers.
- Cut biscuits: Use a biscuit cutter or a glass to cut out the biscuits, ensuring not to twist the cutter to maintain layers. Place the biscuits on the prepared baking sheet.
- Bake biscuits: Bake the biscuits in the preheated oven for 12 to 13 minutes until they turn golden brown on top.
- Prepare the butter topping: While the biscuits are baking, combine melted butter, garlic salt, and chopped parsley in a small bowl.
- Brush and serve: As soon as the biscuits come out of the oven, brush the buttery garlic parsley mixture over them for an irresistible finish. Serve warm.
Notes
- Use cold butter and buttermilk to ensure flaky biscuits.
- Do not twist the biscuit cutter to keep the layers intact for softer biscuits.
- Brush the butter mixture immediately after baking to lock in flavor and moisture.
- Store any leftovers in an airtight container and reheat gently before serving.
Keywords: Cheddar Bay Biscuits, Red Lobster Biscuits, Cheesy Biscuits, Garlic Biscuits, Homemade Biscuits, Side Dish
