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Red Lobster Cheddar Bay Biscuits are loaded with cheddar cheese, butter and garlic. Baked to perfection in a light and delicate biscuit.
These irresistible cheese biscuits only take 20 minutes to make from start to finish and they taste even better than the ones at the restaurant!
Whether you're making broccoli cheese soup , chicken noodle soup or homemade tomato soup, these cheddar bay biscuits will take dinner to a whole new level.
As soon as they come out of the oven they're topped with a delicious garlic butter that make these biscuits practically melt in your mouth!
So turn your oven on and let's bake some cheddar bay biscuits!
Ingredients
The biscuit dough is simple, consisting of just a few common ingredients, which makes them perfect for a last minute recipe.
- Flour: All-purpose flour is recommended.
- Baking powder: Used as a leavening agent, make sure that you use fresh baking powder that has not expired.
- 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.
See recipe card for quantities.
Instructions
Step 1: Preheat your 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 2 inches apart on a parchment 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.
Storage
Biscuits can be stored at room temperature for up 3 days in an air-tight container. Reheat in the microwave for 20 seconds or in the oven at 350°F for 5-6 minutes.
To freeze, individually wrap each baked biscuit in plastic wrap. Place inside of a freezer-safe container or freezer bag for up to one month.
According to the Pioneer Woman, 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°F and bake for 16-17 minutes. No need to thaw first!
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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!
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Morgan Ryan says
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!