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Red Lobster Cheddar Bay Biscuit

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Author: Imma
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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

 

 

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Red Lobster Cheddar Bay Biscuit

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. 
4.67 from 3 votes
Prep: 8 mins
Cook: 12 mins
Total: 20 mins
American
Servings 18 - 20 biscuits

Ingredients

  • 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

Instructions

  • 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:

  1. Use a cookie or ice cream scoop to hold their shape when laying them on a baking sheet. 
  2. Feel free to substitute Cajun spice with cayenne pepper or old bay seasoning to taste.
  3. 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.
  4. 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.
  5. You may either use pre-shredded mild cheddar cheese or fresh-shredded ones.
  6. Leftovers can be stored in an airtight container at room temperature for up to three days.
  7. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 114kcal (6%)| Carbohydrates: 12g (4%)| Protein: 5g (10%)| Fat: 5g (8%)| Saturated Fat: 3g (19%)| Cholesterol: 15mg (5%)| Sodium: 87mg (4%)| Potassium: 117mg (3%)| Vitamin A: 195IU (4%)| Calcium: 137mg (14%)| Iron: 0.8mg (4%)
Author: Immaculate Bites
Course: Appetizer
Cuisine: American
Keyword: biscuits, cheddar biscuit
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Nutrition Facts
Red Lobster Cheddar Bay Biscuit
Amount Per Serving
Calories 114 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 15mg5%
Sodium 87mg4%
Potassium 117mg3%
Carbohydrates 12g4%
Protein 5g10%
Vitamin A 195IU4%
Calcium 137mg14%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Red Lobster Cheddar Bay Biscuits
Red Lobster Cheddar Bay Biscuits
Red Lobster Cheddar Bay Biscuits

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Comments & Reviews

  2. Chicook13 says

    These are abs incredible! I hadn’t been to RL in many years but went last night at a friend’s request. I don’t plan to return but these biscuits were tasty. I halved the recipe but forgot to halve the baking powder. They still taste incredible! I also omitted the garlic as that was the only thing I didn’t like on the restaurant version. Thanks for posting this – my friend’s daughter was eating these left and right. Now I can make them for her in no time! (Considering we waited over an hour for a table last night, the homemade version wins by a mile!)

    Reply

  4. SugarFree says

    Big boo-boo. 480 g flour is FOUR cups, not two cups! Two cups of flour is 240 g. Which amount is correct for this recipe? Also, 3 tsp baking powder is 1 tsp too much for 2 cups flour, and 1 tsp insufficient for 4 cups. Again, which amount is correct?

    Reply

    • ImmaculateBites says

      Oops! My bad! It’s 2 cups flour and 1 tablespoon baking powder. You may reduce the amount , if desired . I always use 1 tablespoon and it works out just fine.

      Reply