Red Lobster Cheddar Bay Biscuits
Red Lobster Cheddar Bay Biscuits are fluffy and packed with flavor, featuring cheddar cheese, butter, and garlic. These tasty biscuits are quick to whip up, taking only 20 minutes from start to finish. Fresh out of the oven and topped with delicious garlic butter, they melt in your mouth!
Whether you're enjoying broccoli cheese soup, chicken noodle soup, or homemade tomato soup, these Cheddar Bay Biscuits will elevate your dinner!
The biscuit dough is straightforward, made with just a few common ingredients, making it perfect for a last-minute recipe.
So preheat your oven, and let’s get baking these irresistible Cheddar Bay Biscuits!
Ingredients needed
- Flour: All-purpose flour is recommended.
- Baking powder: When using baking powder as a leavening agent, make sure that it is fresh and not expired.
- Cheese: Sharp cheddar cheese is best.
- Seasonings: Salt, pepper, and garlic powder.
- Unsalted Butter: Salted butter can be used, adjust salt accordingly.
- Half & Half: Can be substituted with 3 tablespoons of milk plus 3 tablespoons of heavy cream.
Instructions
Step 1
Preheat the oven to 425°F. In a medium-sized mixing bowl, whisk the dry ingredients together and stir in the shredded cheddar cheese.
Step 2
Add the melted butter and half & half to the dry ingredients and stir to combine.
Step 3
Use a butter knife to divide the dough into 6 equal portions.
Step 4
Use your hands to shape each portion into a disk and arrange it 2 inches apart on a parchment paper-lined baking sheet.
Step 5
Bake for 11-12 minutes or until light golden brown. Remove the tray from the oven and brush the top of each biscuit with the garlic butter topping.
How to Store
Biscuits can be stored in an airtight container at room temperature for up to 3 days. To reheat, microwave for 20 seconds or warm in the oven at 350°F for 5-6 minutes.
For freezing, individually wrap each baked biscuit in plastic wrap and place them in a freezer-safe container or bag for up to one month.
Unbaked biscuit dough can also be frozen for up to 2 months. Portion out the dough and arrange it in a single layer on a baking sheet, ensuring they don’t touch. Freeze for several hours, then transfer the dough to a freezer-safe bag.
When you’re ready to bake, preheat the oven to 425°F and bake for 16-17 minutes without thawing!
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Red Lobster Cheddar Bay Biscuits
INGREDIENTS
Dough Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons unsalted butter (melted)
- 6 tablespoons half & half
- 2 oz. cheddar cheese (shredded)
Garlic Butter Topping
- 3 tablespoons unsalted butter (melted)
- ½ teaspoon garlic powder
- 1 teaspoon chopped parsley
INSTRUCTIONS
- Preheat oven to 425°. In a large mixing bowl, whisk together the flour, baking powder, garlic powder, salt and pepper. Stir in the shredded cheese.
- Add the melted butter and half and half to the dry ingredients and stir until well combined.
- Divide the dough into 6 portions, shape each one into a disk and arrange them on a parchment lined baking sheet 2 inches apart.
- Bake for 11-12 minutes or until puffed and light golden brown. Combine the garlic butter ingredients in a small bowl and brush the top of the biscuits while they are still hot.
NOTES
- To Store: Keep at room temperature for up 3 days in an air-tight container.
- To Freeze: Individually wrap each baked biscuit in plastic wrap. Place inside of a freezer-safe container or freezer bag for up to 1 month.
- To Reheat: Cook in the microwave for 20 seconds or in the oven at 350°F for 5-6 minutes.
- Unbaked Biscuit Dough can be frozen up to 2 months. Portion out the dough and arrange in a single layer on a baking sheet making sure they don't touch. Place in the freezer for several hours. Once frozen, remove and transfer the dough to a freezer safe bag. When ready to bake, preheat oven to 425 degrees and bake for 15-16 minutes. No need to thaw first!
I added 50 grams of sourdough discard to the wet ingredients and kept your recipe the same and they were AMAZING!!!! I’ve tried soo many of your recipes and they never fail!