I was introduced to Red Lobster when I was very young. Because we were Amish and couldn’t drive ourselves to town we would hire a “driver” and then we would take my great grandmother out for her birthday to her favorite restaurant. It was there at Red Lobster where I learned to love those fresh and warm cheddar bay biscuits. For years I tried to replicate the biscuits using Bisquick mix, but was never quite satisfied with the results. After testing several methods and finally trying these biscuits from scratch using buttermilk and old bay seasoning I was amazed at how close they are to the authentic Red lobster biscuits!
Prep time: 20 min.
Bake time: 10-12 min.
Yield: 10-12 cheddar bay biscuits
- 2 cups all purpose flour
- 1/2 cup butter, softened.
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon old bay
- 1/4 teaspoon garlic powder
- 1 large egg, beaten.
- 2/3 cup buttermilk
- 3/4 cup shredded cheddar cheese
For the topping:
- 1/4 cup melted butter
- 1/8 teaspoon garlic powder
- fresh, diced parsley or dried parsley (optional).
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Preheat oven to 425.
- Place flour and butter in a medium sized mixing bowl, then cut through the flour and butter with dinner knives until only coarse crumbs remain.
- Gently mix in baking powder and seasonings, mixing only until well combined.
- Add the beaten egg and buttermilk and mix again until combined, then fold in the shredded cheddar cheese.
- Line a cookie sheet with parchment paper and then drop the biscuits by tablespoon onto the lined cookie sheet, leaving an inch or two of space between each biscuit.
- Bake the biscuits for 10-12 minutes until they are golden, then combine the butter and garlic powder and brush over the tops of the warm biscuits. Sprinkle fresh or dried parsley bits over top (optional) and enjoy! See below for Notes and Photos.
Ingredients needed for Cheddar bay Red Lobster biscuits.
Assemble the ingredients then cut through the butter and flour to get coarse crumbs. My preference is to use my fingers so that I can get a better feel of the crumbs. Softened butter that isn’t overly soft is preferable for these biscuits.
I recommend using actual buttermilk instead of a substitute to get those biscuits nice and fluffy. It also helps to avoid over mixing the biscuit dough. Only mix the dough until the ingredients are combined after each addition, to prevent the biscuits from getting tough.
I prefer to use 3/4 cup of shredded cheddar in this recipe but if you prefer you can add more or less. You could also use Colby Jack or white cheddar in this recipe if you want to mix it up a bit!
Gently fold in the cheddar cheese with a large spoon or spatula.
I actually prefer to use two trays while baking these biscuits, simply to avoid them running into each other as they rise while baking. Of course this is optional and if you wish to get a more even bake on all of the biscuits, then you may prefer to place them all on one cookie sheet.
Butter, butter and more butter is what makes these biscuits so yummy. If you prefer you can use less topping or omit the garlic powder from the melted butter topping. Fresh parsley is very tasty on top of these biscuits, but there again you can do without if you do not have the parsley on hand or prefer the biscuits more plain.
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