I think everyone knows about the infamous Red Lobster Cheddar Bay Biscuit. They are light, fluffy, and completely addicting. No matter what, I can’t keep my hand out of the basket when it shows up on the table. I have tried recipes at home before, but they all called for Bisquick. This time I wanted to start from scratch.
I must say these are pretty darn close to the Red Lobster version. They are super light and fluffy, with a hint of garlic, and just as addicting. Plus they come together very quickly, and bake for just a few minutes. So in a matter for 30 minutes, you can have a batch of these on the table. I have made these a few times, and they always disappear quickly. They even reheat well, if you have leftovers.
Do you use a Silpat when you bake? You may have noticed that most of my recipes say to line a baking sheet with a silpat. I use them for just about everything. Cookies, bread, pizza…pretty much anything that goes on a baking sheet, I bake it on a Silpat. They are the easiest thing to clean, they last for years, and I really couldn’t live without them. Do you have a Silpat? Lucky for you, the lovely people from Silpat want to give one of your own!
- 2 cups all-purpose flour
- 1 Tbls baking powder
- 1 1/2 tsp garlic salt
- 1 stick butter , cold
- 1 cup buttermilk
- 3/4 cup cheddar cheese
- 1 tsp garlic powder
- Preheat oven to 400 degrees. Prepare a baking sheet with a silpat or parchment paper.
- In a large bowl whisk together flour, baking powder, and garlic salt.
- Using your fingers, mix in 6 Tbls (cut into small cubes) of the butter. It will take a few minutes to work it in. You want it to be kind of crumbly.
- Add buttermilk, and mix until just combined. The less you handle the dough, the fluffier your biscuit will be.
- Fold in the cheese.
- Drop about 1/4 cup of dough onto a baking sheet, about 2 inches apart.
- Bake about 15-18 minutes. It will feel firm to the touch, and just starting to turn golden brown.
- Remove from the oven.
- Melt remaining 2 Tbls of butter, mix with garlic powder.
- Brush the tops of the biscuits as soon as they come out of the oven with the melted butter.
- Best served warm