I remember the first time I tried to recreate those buttery, garlicky bites my kids begged for after a seafood dinner, the kitchen smelling like warm cheddar and butter as the oven did its work, and that is the little everyday memory that led me to this cozy version of Red Lobster Cheddar Bay Biscuits.
Why You’ll Love It
These biscuits are a comforting shortcut to a restaurant favorite, perfect for a weeknight side or a weekend treat, and they please kids and grownups alike with their tender crumb, cheesy bite, and buttery garlic finish; I bake them when I want something quick to pull together that still feels special, and they make any simple meal feel like a small celebration.
Serves 6
Prep Time: 15 minutes |
Cook Time: 12 minutes |
Total Time: 27 minutes
Ingredients
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon granulated sugar
- 6 tablespoons cold unsalted butter, cut into cubes
- 1 cup shredded sharp cheddar cheese
- 1 cup buttermilk, cold
- 4 tablespoons unsalted butter, melted for brushing
- 1/2 teaspoon garlic powder for brushing
- 2 tablespoons finely chopped fresh parsley, divided
Instructions
- Preheat the oven to 425 F and line a baking sheet with parchment paper, the warm oven helps the biscuits rise quickly.
- In a large bowl whisk together the flour, baking powder, baking soda, salt, garlic powder, and sugar until evenly mixed.
- Cut the cold butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea sized bits of butter remaining.
- Stir in the shredded cheddar so it is evenly distributed, this ensures cheesy pockets throughout.
- Pour in the cold buttermilk and gently fold until a shaggy dough forms, do not overmix or the biscuits will be tough.
- Turn the dough onto a lightly floured surface and pat into a 1 to 1 1/2 inch thick rectangle, fold once and pat again to create layers, then use a 2 1/2 inch biscuit cutter to cut rounds and place them close together on the prepared baking sheet for taller sides.
- Bake for 10 to 12 minutes until golden brown on top and cooked through, watch the oven as browning time can vary by oven.
- While the biscuits bake, mix the melted butter with 1/2 teaspoon garlic powder and 1 tablespoon chopped parsley.
- Brush the hot biscuits generously with the garlic parsley butter as soon as they come out of the oven and sprinkle with the remaining fresh parsley, serve warm.
Recipe Variations
- Herb and Parmesan: Replace half the cheddar with grated Parmesan and add 1 teaspoon chopped fresh thyme to the dough for a savory herbal note.
- Spicy Cheddar: Fold in 1/4 cup finely diced jalapeno and 1/4 teaspoon cayenne to the dough for a warm kick.
- Whole Wheat Twist: Substitute 1 cup of the all purpose flour with whole wheat pastry flour for a nuttier flavor and heartier texture.
- Dairy Free Option: Use a dairy free butter and a vegan cheddar alternative, and swap buttermilk for a plant milk plus 1 tablespoon vinegar, letting it sit 5 minutes before using.
Make Ahead: You can mix the dry ingredients and grate the cheese up to 1 day ahead and store refrigerated, or shape the biscuit rounds and keep them covered on a baking sheet in the fridge for up to 24 hours before baking; for longer storage freeze the unbaked biscuits on a tray until firm, then transfer to a freezer bag for up to 1 month and bake from frozen adding a few minutes to the bake time.
Frequently Asked Questions
Can I use regular milk instead of buttermilk
Yes, you can make a quick buttermilk substitute by adding 1 tablespoon white vinegar or lemon juice to 1 cup milk and letting it sit 5 minutes, it mimics the tang and acidity of buttermilk for light biscuits.
How do I keep leftovers soft
Store cooled biscuits in an airtight container at room temperature for up to 2 days or in the fridge for 4 days, reheat gently in a low oven or microwave covered with a damp paper towel to restore softness.
Can I make these gluten free
You can try a 1 to 1 gluten free flour blend that includes xanthan gum, keep an eye on moisture as gluten free flours absorb liquid differently and the texture will be slightly different.
Red Lobster Cheddar Bay Biscuits
These biscuits are a comforting shortcut to a restaurant favorite, perfect for a weeknight side or a weekend treat, and they please kids and grownups alike with their tender crumb, cheesy bite, and buttery garlic finish; I bake them when I want something quick to pull together that still feels special, and they make any simple meal feel like a small celebration.
Ingredients
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon granulated sugar
- 6 tablespoons cold unsalted butter, cut into cubes
- 1 cup shredded sharp cheddar cheese
- 1 cup buttermilk, cold
- 4 tablespoons unsalted butter, melted for brushing
- 1/2 teaspoon garlic powder for brushing
- 2 tablespoons finely chopped fresh parsley, divided
Instructions
- Preheat the oven to 425 F and line a baking sheet with parchment paper, the warm oven helps the biscuits rise quickly.
- In a large bowl whisk together the flour, baking powder, baking soda, salt, garlic powder, and sugar until evenly mixed.
- Cut the cold butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea sized bits of butter remaining.
- Stir in the shredded cheddar so it is evenly distributed, this ensures cheesy pockets throughout.
- Pour in the cold buttermilk and gently fold until a shaggy dough forms, do not overmix or the biscuits will be tough.
- Turn the dough onto a lightly floured surface and pat into a 1 to 1 1/2 inch thick rectangle, fold once and pat again to create layers, then use a 2 1/2 inch biscuit cutter to cut rounds and place them close together on the prepared baking sheet for taller sides.
- Bake for 10 to 12 minutes until golden brown on top and cooked through, watch the oven as browning time can vary by oven.
- While the biscuits bake, mix the melted butter with 1/2 teaspoon garlic powder and 1 tablespoon chopped parsley.
- Brush the hot biscuits generously with the garlic parsley butter as soon as they come out of the oven and sprinkle with the remaining fresh parsley, serve warm.
Conclusion
These Red Lobster Cheddar Bay Biscuits are a small, reliable comfort you can make any evening to brighten a simple meal, and they reward a little patience with warm, cheesy flavor and buttery, garlicky tops; take the recipe at your own pace, try one of the variations when you want a twist, and know that with the tips here you can bake them with confidence and share a cozy moment at the table.
