Red Lobster Cheddar Bay Biscuit Copy Cat – buttery, moist, tender while slightly crusty outside baked from scratch cheddar biscuits that comes ready in just 20 minutes. Super easy, addictive biscuits that are guaranteed to fly off the table within seconds!
Wouldn’t you love to lay your hands on Red Lobster biscuit? Well here is your opportunity- Warm, buttery, right out the oven- what’s not to love!
When you have 10 pounds of cheddar cheese what do you make? That is a no brainer for me- cheddar biscuits, of course. Most people that frequent the seafood restaurant, Red Lobster would agree on one thing -the biscuits.
There is just something about the biscuits that make you want to come back despite the fact that, sometimes, the meal can be underwhelming.
This copy cat Red Lobster Cheddar Bay Biscuit only take about 20 minutes to have on the table -from start to finish and there’s nothing complicated about the procedure. What I like most about this recipe, is that you do not have to tediously work the butter into the dough and it still yields great results -perfectly moist and tender while slightly crusty on the outside.
Folks, biscuits couldn’t get any easier than these. Save yourself a trip and try this at home today!
Best serve warm.
How To Make Red Lobster Cheddar Bay Biscuit
Preheat the oven to 400 degrees F. In a large mixing bowl, combine the dry ingredients: flour, sugar, salt, garlic powder and baking powder.
Mix thoroughly using a spoon.
Gently stir melted butter and milk into dry ingredients.
Mix until all is moistened and holds together (like a ball as shown in the above picture).
Add cheese and fold in with a spoon.
Scoop the dough with a cookie scoop and drop two inches apart on a cookie sheet or use your hands as I did. Space them out equally across your prepared baking sheet and bake for about 10-12 minutes.
While the biscuit is baking combine the remaining butter in a small mixing bowl. Microwave until butter is melted- about 30 minutes Add parsley. Mix well.
Watch How To Make It
Red Lobster Cheddar Bay Biscuit
- 2 cups (240grams) all-purpose flour
- 1 -2 Tablespoon (15-30grams) granulated sugar
- 3/4 teaspoon salt
- 1 Tablespoon (15grams) garlic powder
- 1 Tablespoon (15grams) baking powder
- 1/2 teaspoon Cajun Seasoning
- 4 ounce (115grams) unsalted butter - melted
- 1 cup (250ml) whole milk
- 1 cup (115grams) Grated mild cheddar cheese
- 1 teaspoon dried parsley
- 3 -4 Tablespoons unsalted Butter
- Preheat the oven to 400 degrees F.
- In a large mixing bowl combine the dry ingredients: flour, sugar, salt, garlic powder ,baking powder and creole seasoning.
- Gently stir butter and milk into dry ingredients until all is moistened and holds together (like a ball). Add cheese and fold in with a spoon.
- Scoop the dough with a cookie scoop and drop two inches apart on cookie sheet .
- Space them out equally across your prepared baking sheet and bake for about 10-12 minutes
- While the biscuit is baking combine the remaining butter in small mixing bowl. Microwave for until butter is melted- about 30 seconds. Add parsley. Mix well
Tips & Notes:
- Use a cookie or ice cream scoop to hold their shape when laying them on a baking sheet.
- Feel free to substitute Cajun spice with cayenne pepper or old bay seasoning to taste.
- I do not recommend letting the batter sit for an extended period of time. These biscuits are best enjoyed when baked right away once you're done with the batter.
- Baking powder acts as a leavening agent that makes baked goods rise. Old or expired baking powder loses its effectiveness thus resulting in flat biscuits. Do a test by mixing half a teaspoon of baking powder to a cup of hot tap water. If it starts to fizz, it's still good to use, but if it doesn't you have the old one.
- You may either use pre-shredded mild cheddar cheese or fresh-shredded ones.
- Leftovers can be stored in an airtight container at room temperature for up to three days.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.