Name: Red Lobster Cheddar Bay Biscuits Recipe
Ingredients: 2 cups all-purpose flour: The foundation of our biscuits! All-purpose flour provides the structure and creates the light and airy texture we’re aiming for. It’s important to measure your flour correctly – spoon it into your measuring cup and level it off with a straight edge. Avoid scooping directly from the bag as this can pack the flour and lead to denser biscuits. For the best results, ensure your flour is fresh and hasn’t been sitting in your pantry for too long. Older flour can sometimes affect the rise and texture of baked goods. While all-purpose flour is ideal, in a pinch, you could use bread flour for a slightly chewier texture or cake flour for an even more tender crumb, although all-purpose is truly the sweet spot for these biscuits.; 1 tablespoon sugar: Don’t underestimate the power of a little sugar in savory biscuits! While these aren’t sweet biscuits, the sugar isn’t there for sweetness primarily. Instead, it plays a crucial role in browning, contributing to that beautiful golden-brown crust we all love. It also tenderizes the dough slightly and enhances the overall flavor profile, balancing the savory elements and adding a subtle touch of complexity. Granulated sugar is perfect for this recipe; no need for anything fancy.; 1 tablespoon baking powder: The magic ingredient that makes our biscuits rise to fluffy perfection! Baking powder is a chemical leavening agent that releases carbon dioxide gas when combined with moisture and heat. This gas creates air pockets within the dough, resulting in light and airy biscuits. Make sure your baking powder is fresh – test its potency by adding a teaspoon to hot water; it should bubble vigorously. Double-acting baking powder is commonly used and works wonderfully in this recipe. Using the correct amount of baking powder is critical; too little, and your biscuits will be flat and dense; too much, and they might taste slightly bitter.; 2 teaspoons garlic powder: This is where the signature Cheddar Bay Biscuit flavor really shines through! Garlic powder provides that unmistakable savory, garlicky aroma and taste that we associate with these biscuits. Garlic powder is made from dehydrated garlic and offers a more mellow and consistent garlic flavor compared to fresh garlic, which can be overpowering or unevenly distributed in biscuit dough. Ensure your garlic powder is fresh and fragrant for the best flavor. If you’re a true garlic lover, you could even consider adding a touch more, but 2 teaspoons is the perfect starting point for a balanced garlic flavor.; ½ teaspoon kosher salt: Salt is a flavor enhancer and crucial for balancing the sweetness and savory notes in these biscuits. Kosher salt, with its larger crystals, is preferred by many bakers as it’s easier to measure accurately and dissolve. However, regular table salt can also be used; just be sure to use slightly less as it’s more densely packed. Salt not only seasons the biscuits but also controls yeast activity (in yeast-based doughs, but still important in baking powder recipes to control gluten development) and enhances the flavors of all the other ingredients, particularly the cheese and garlic.; ¼ teaspoon cayenne pepper, optional: This is the secret ingredient for a subtle kick! Cayenne pepper adds a touch of warmth and complexity without making the biscuits spicy. It’s entirely optional, but a tiny pinch of cayenne beautifully complements the garlic and cheese flavors, adding a subtle depth that elevates the overall taste. If you’re sensitive to spice, you can omit it altogether, but for a truly authentic Cheddar Bay Biscuit experience, I highly recommend including just a quarter teaspoon.; 1 cup buttermilk: Buttermilk is the key to incredibly tender and flavorful biscuits. Its acidity tenderizes the gluten in the flour, resulting in a soft and moist crumb. Buttermilk also adds a slight tanginess that complements the richness of the cheese and butter. If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes to curdle slightly. While this substitute works, real buttermilk will provide the best flavor and texture.; ½ cup unsalted butter, melted: Butter is the soul of these biscuits, contributing to their rich flavor, tender texture, and flaky layers. Unsalted butter is preferred in baking as it allows you to control the amount of salt in the recipe. Melting the butter before adding it to the dough helps to distribute it evenly and creates a more tender crumb. Using cold butter, cut into cubes, is another method for biscuit making, resulting in flakier layers, but melted butter is simpler and works wonderfully for this copycat recipe, delivering a wonderfully moist and buttery biscuit. High-quality butter will always result in better flavor.; 1 ½ cups shredded sharp cheddar cheese: Cheddar cheese is the star of the show, providing that cheesy, savory goodness that defines Cheddar Bay Biscuits. Sharp cheddar is recommended for its bold flavor that stands up well to the other ingredients. Pre-shredded cheese is convenient, but freshly grated cheese will melt more smoothly and have a better flavor as it doesn’t contain cellulose to prevent clumping. For the best results, use a good quality sharp cheddar cheese. You could also experiment with other cheddar varieties like extra sharp or even a blend of cheddar and Monterey Jack for a slightly different flavor profile. Ensure the cheese is shredded into relatively small pieces so it distributes evenly throughout the dough and melts beautifully.; 3 tablespoons unsalted butter, melted: More butter! This melted butter is for brushing over the hot biscuits right out of the oven, adding extra richness, flavor, and that beautiful glistening sheen. Just like the butter in the dough, using high-quality unsalted butter will make a noticeable difference in the final taste.; 1 tablespoon chopped fresh parsley leaves: Fresh parsley adds a pop of color, freshness, and a subtle herbaceous note to the topping. It balances the richness of the butter and garlic and makes the biscuits visually appealing. Italian flat-leaf parsley is generally preferred for its stronger flavor and sturdier leaves compared to curly parsley. Be sure to chop the parsley finely so it distributes evenly in the topping and adheres nicely to the biscuits. If fresh parsley isn’t available, you can use dried parsley, but fresh is definitely recommended for the best flavor and visual appeal.; ½ teaspoon garlic powder: A final touch of garlic to amplify that signature flavor in the topping! This garlic powder in the topping, combined with the garlic powder in the dough, ensures a truly garlicky and irresistible biscuit experience. It intensifies the garlic aroma and flavor, creating that classic Cheddar Bay Biscuit scent that fills your kitchen and makes everyone eager to dig in.

Ingredients

Scale

2 cups all-purpose flour: The foundation of our biscuits! All-purpose flour provides the structure and creates the light and airy texture we’re aiming for. It’s important to measure your flour correctly – spoon it into your measuring cup and level it off with a straight edge. Avoid scooping directly from the bag as this can pack the flour and lead to denser biscuits. For the best results, ensure your flour is fresh and hasn’t been sitting in your pantry for too long. Older flour can sometimes affect the rise and texture of baked goods. While all-purpose flour is ideal, in a pinch, you could use bread flour for a slightly chewier texture or cake flour for an even more tender crumb, although all-purpose is truly the sweet spot for these biscuits.

1 tablespoon sugar: Don’t underestimate the power of a little sugar in savory biscuits! While these aren’t sweet biscuits, the sugar isn’t there for sweetness primarily. Instead, it plays a crucial role in browning, contributing to that beautiful golden-brown crust we all love. It also tenderizes the dough slightly and enhances the overall flavor profile, balancing the savory elements and adding a subtle touch of complexity. Granulated sugar is perfect for this recipe; no need for anything fancy.

1 tablespoon baking powder: The magic ingredient that makes our biscuits rise to fluffy perfection! Baking powder is a chemical leavening agent that releases carbon dioxide gas when combined with moisture and heat. This gas creates air pockets within the dough, resulting in light and airy biscuits. Make sure your baking powder is fresh – test its potency by adding a teaspoon to hot water; it should bubble vigorously. Double-acting baking powder is commonly used and works wonderfully in this recipe. Using the correct amount of baking powder is critical; too little, and your biscuits will be flat and dense; too much, and they might taste slightly bitter.

2 teaspoons garlic powder: This is where the signature Cheddar Bay Biscuit flavor really shines through! Garlic powder provides that unmistakable savory, garlicky aroma and taste that we associate with these biscuits. Garlic powder is made from dehydrated garlic and offers a more mellow and consistent garlic flavor compared to fresh garlic, which can be overpowering or unevenly distributed in biscuit dough. Ensure your garlic powder is fresh and fragrant for the best flavor. If you’re a true garlic lover, you could even consider adding a touch more, but 2 teaspoons is the perfect starting point for a balanced garlic flavor.

½ teaspoon kosher salt: Salt is a flavor enhancer and crucial for balancing the sweetness and savory notes in these biscuits. Kosher salt, with its larger crystals, is preferred by many bakers as it’s easier to measure accurately and dissolve. However, regular table salt can also be used; just be sure to use slightly less as it’s more densely packed. Salt not only seasons the biscuits but also controls yeast activity (in yeast-based doughs, but still important in baking powder recipes to control gluten development) and enhances the flavors of all the other ingredients, particularly the cheese and garlic.

¼ teaspoon cayenne pepper, optional: This is the secret ingredient for a subtle kick! Cayenne pepper adds a touch of warmth and complexity without making the biscuits spicy. It’s entirely optional, but a tiny pinch of cayenne beautifully complements the garlic and cheese flavors, adding a subtle depth that elevates the overall taste. If you’re sensitive to spice, you can omit it altogether, but for a truly authentic Cheddar Bay Biscuit experience, I highly recommend including just a quarter teaspoon.

1 cup buttermilk: Buttermilk is the key to incredibly tender and flavorful biscuits. Its acidity tenderizes the gluten in the flour, resulting in a soft and moist crumb. Buttermilk also adds a slight tanginess that complements the richness of the cheese and butter. If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes to curdle slightly. While this substitute works, real buttermilk will provide the best flavor and texture.

½ cup unsalted butter, melted: Butter is the soul of these biscuits, contributing to their rich flavor, tender texture, and flaky layers. Unsalted butter is preferred in baking as it allows you to control the amount of salt in the recipe. Melting the butter before adding it to the dough helps to distribute it evenly and creates a more tender crumb. Using cold butter, cut into cubes, is another method for biscuit making, resulting in flakier layers, but melted butter is simpler and works wonderfully for this copycat recipe, delivering a wonderfully moist and buttery biscuit. High-quality butter will always result in better flavor.

1 ½ cups shredded sharp cheddar cheese: Cheddar cheese is the star of the show, providing that cheesy, savory goodness that defines Cheddar Bay Biscuits. Sharp cheddar is recommended for its bold flavor that stands up well to the other ingredients. Pre-shredded cheese is convenient, but freshly grated cheese will melt more smoothly and have a better flavor as it doesn’t contain cellulose to prevent clumping. For the best results, use a good quality sharp cheddar cheese. You could also experiment with other cheddar varieties like extra sharp or even a blend of cheddar and Monterey Jack for a slightly different flavor profile. Ensure the cheese is shredded into relatively small pieces so it distributes evenly throughout the dough and melts beautifully.

For the Topping:

3 tablespoons unsalted butter, melted: More butter! This melted butter is for brushing over the hot biscuits right out of the oven, adding extra richness, flavor, and that beautiful glistening sheen. Just like the butter in the dough, using high-quality unsalted butter will make a noticeable difference in the final taste.

1 tablespoon chopped fresh parsley leaves: Fresh parsley adds a pop of color, freshness, and a subtle herbaceous note to the topping. It balances the richness of the butter and garlic and makes the biscuits visually appealing. Italian flat-leaf parsley is generally preferred for its stronger flavor and sturdier leaves compared to curly parsley. Be sure to chop the parsley finely so it distributes evenly in the topping and adheres nicely to the biscuits. If fresh parsley isn’t available, you can use dried parsley, but fresh is definitely recommended for the best flavor and visual appeal.

½ teaspoon garlic powder: A final touch of garlic to amplify that signature flavor in the topping! This garlic powder in the topping, combined with the garlic powder in the dough, ensures a truly garlicky and irresistible biscuit experience. It intensifies the garlic aroma and flavor, creating that classic Cheddar Bay Biscuit scent that fills your kitchen and makes everyone eager to dig in.

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Instructions

Preheat the Oven and Prepare Baking Sheet: Begin by preheating your oven to a relatively high temperature of 450 degrees Fahrenheit (232 degrees Celsius). This high heat is crucial for creating those tall, fluffy biscuits with a golden-brown crust. While the oven is preheating, prepare your baking sheet. Line it with parchment paper or a silicone baking mat. Parchment paper prevents sticking and makes cleanup a breeze, while a silicone mat provides even heat distribution and prevents the biscuit bottoms from over-browning. Set the prepared baking sheet aside for later use.

Combine Dry Ingredients: In a large mixing bowl, whisk together all the dry ingredients. This includes 2 cups of all-purpose flour, 1 tablespoon of sugar, 1 tablespoon of baking powder, 2 teaspoons of garlic powder, ½ teaspoon of kosher salt, and ¼ teaspoon of cayenne pepper (if using). Whisking ensures that all the dry ingredients are evenly distributed and that there are no clumps of baking powder or salt, which could affect the texture and flavor of the biscuits. Make sure to use a large enough bowl to allow for easy mixing and to prevent flour from spilling out.

Combine Wet Ingredients: In a separate large glass measuring cup or another bowl, whisk together the wet ingredients. This includes 1 cup of buttermilk and ½ cup of melted unsalted butter. Whisking the buttermilk and melted butter together helps to emulsify them slightly, ensuring they incorporate smoothly into the dry ingredients. Using a glass measuring cup makes it easy to pour the wet ingredients into the dry ingredients in the next step.

Combine Wet and Dry Ingredients and Fold in Cheese: Pour the wet ingredients (buttermilk and melted butter mixture) over the dry ingredients in the large bowl. Using a rubber spatula, gently stir the mixture just until it is moistened. It’s crucial not to overmix at this stage. Overmixing develops the gluten in the flour, which can result in tough and dense biscuits. Stir just until the dry ingredients are incorporated and the dough is starting to come together. It’s okay if there are still some streaks of flour visible at this point. Next, gently fold in 1 ½ cups of shredded sharp cheddar cheese. Again, be gentle and avoid overmixing. Distribute the cheese evenly throughout the dough while being careful not to work the dough too much.

Knead and Roll Out Dough: Lightly flour a clean work surface. Turn the biscuit dough out onto the floured surface. Gently knead the dough 3-4 times, just until it comes together into a cohesive mass. The dough will be slightly sticky, but resist the urge to add too much extra flour, as this can make the biscuits dry. Kneading helps to bring the dough together and smooth it out slightly. Using a rolling pin, roll the dough into a rectangle that is approximately 1 ¼ inches thick. Don’t roll the dough too thin, as thicker biscuits will be fluffier and more tender. Aim for a uniform thickness to ensure even baking.

Cut Out Biscuits: Use a 2 ½-inch biscuit cutter or cookie cutter to cut out 10-12 rounds from the rolled-out dough. Press straight down with the cutter without twisting, as twisting can seal the edges and prevent the biscuits from rising properly. If you don’t have biscuit cutters, you can use a sharp knife or pizza cutter to cut square or rectangular biscuits. Reroll any dough scraps gently and cut out more biscuits until all the dough is used. You may get slightly fewer biscuits from the rerolled dough, and they might not be as tender as the first batch, but it’s still worth using up all the dough.

Bake the Biscuits: Carefully place the cut-out biscuits onto the prepared baking sheet, spacing them slightly apart. This allows for even heat circulation and prevents them from sticking together while baking. Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the biscuits are golden brown on top and cooked through. The baking time may vary slightly depending on your oven, so keep an eye on them. They should be lightly browned and feel firm to the touch when done. Avoid overbaking, as this can make them dry.

Prepare the Topping: While the biscuits are baking, prepare the garlic butter topping. In a small bowl, whisk together 3 tablespoons of melted unsalted butter, 1 tablespoon of chopped fresh parsley leaves, and ½ teaspoon of garlic powder. Whisk until well combined. Have this topping ready to go as soon as the biscuits come out of the oven.

Brush with Topping and Serve: Once the biscuits are baked and golden brown, remove them from the oven. Working quickly, while the biscuits are still hot, brush the tops generously with the prepared garlic butter topping. Use a pastry brush to ensure even coverage and get into all the nooks and crannies. The heat from the biscuits will melt the butter and allow the garlic and parsley flavors to infuse beautifully. Serve the Cheddar Bay Biscuits immediately while they are warm, buttery, and at their absolute best. They are perfect alongside seafood, soups, salads, or simply enjoyed on their own as a delightful snack.

Nutrition

Serving Size: one normal portion
Calories: 250-300 kcal
Sugar: 2-3g
Sodium: 400-500mg
Fat: 18-22g
Saturated Fat: 12-15g
Carbohydrates: 18-22g
Fiber: 1-2g
Protein: 6-8g
Cholesterol: 60-75mg