Copycat Our take on the Red Lobster Cheddar Bay Biscuits
Copycat Red Lobster Cheddar Bay biscuits
Our take on Red Lobster's Cheddar Bay Biscuits: fluffy cheddar drop biscuits with a garlic kick, brushed hot with garlic-parsley butter. No rolling or cutting.
- Prep
- 8 min
- Cook
- 12 min
- Serves
- 8
- Per serve
- 270 kcal
Ingredients
Method
Before anything else, heat the oven to 450°F with a rack in the middle, and line a baking sheet with parchment paper. It heats while you mix.
Whisk the flour, baking powder, sugar, salt and garlic powder in a large bowl. Grate the cold butter straight into the bowl on the large holes of a box grater and toss with your fingers until it looks like coarse crumbs.
Stir in the cheddar, then pour in the buttermilk and stir with a fork just until a shaggy, sticky dough forms with no dry flour left. Don't overmix or the biscuits turn tough.
Drop 8 heaped mounds (about ¼ cup each) onto the sheet, 2 inches apart. Bake until risen and golden brown on top and at the edges.
While they bake, melt the 2 tbsp butter in the microwave in 20-second bursts and stir in the garlic powder, parsley and a pinch of salt.
Brush the garlic-parsley butter generously over the biscuits as soon as they come out of the oven. Serve warm.
Tips
- What makes them taste like the original is the garlic in both the dough and the butter, plus brushing them the second they leave the oven so the butter soaks in. A pinch of Old Bay in the brushing butter gets even closer.
- Most ovens reach 450°F in 8 to 10 minutes. If yours is slower, switch it on before you gather the ingredients.
- Shred your own cheddar: pre-shredded bags are coated in starch and melt less. Many cheddars use animal rennet, so look for one labeled vegetarian or made with microbial rennet.
Flash Recipe is not affiliated with, endorsed by or sponsored by any of the restaurants or brands mentioned. Their names are used only to describe the dishes that inspired our home versions, which are our own recipes.
