Cheddar Bay Biscuits – a quick and easy homemade Cheddar Bay Biscuit recipe, just like at Red Lobster

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. These days you can even buy a box mix from the store, but there is just something about homemade! And by now, we all know I am a sucker for Biscuits!

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. They go with just about anything you want to make for dinner. But we love them with Crispy Baked Shrimp. Kind of makes you feel like you are eating out, when really you are eating a quick dinner at home.

I love creating restaurant favorites at home. It is a great way to enjoy the food you like, but at home with ingredients you feel good about.  Chicken Lo Mein is a staple in our  house, and so much better than take out.  You can add the veggies you like, use good quality chicken, and control the salt and other things.

Which is why I like this cheddar bay biscuit recipe. They may not be quite as buttery as the ones at the restaurant (but you could brush more butter on top if you wanted!), but I am ok with that. I get he flavor of my favorite, without the extra calories.  And if you want to make your meal complete, don’t miss the Copycat Red Lobster Tartar Sauce!

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Yield: 10

Cheddar Bay Biscuits

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A quick and easy made from scratch version of Red Lobster's Cheddar Bay Biscuits

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 2 cups all-purpose flour
• 1 Tbls baking powder
• 1 1/2 tsp garlic salt
• 1/2 cup butter, , cold
• 1 cup buttermilk
• 3/4 cup cheddar cheese
• 1 tsp garlic powder

Instructions

1. Preheat oven to 400 degrees. Prepare a baking sheet with a silpat or parchment paper.
2. In a large bowl whisk together flour, baking powder, and garlic salt.
3. 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.
4. Add buttermilk, and mix until just combined. The less you handle the dough, the fluffier your biscuit will be.
5. Fold in the cheese.
6. Drop about 1/4 cup of dough onto a baking sheet, about 2 inches apart.
7. Bake about 15-18 minutes. It will feel firm to the touch, and just starting to turn golden brown.
8. Remove from the oven.
9. Melt remaining 2 Tbls of butter, mix with garlic powder.
10. Brush the tops of the biscuits as soon as they come out of the oven with the melted butter.
11. Best served warm

Notes

Adapted from Tasty Kitchen

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Silicon Baking Mat
• 
  Cookie Scoop
• 
  Small Sheet Pan

Nutrition Information

Yield

10

Serving Size

1
Amount Per ServingCalories 221Total Fat 13gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 34mgSodium 467mgCarbohydrates 21gFiber 1gSugar 1gProtein 6g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

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Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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Latest posts by Erin S (see all)

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