Cheddar Bay Biscuits that Red Lobster serves are phenomenal. It’s pretty much the main reason we eat there. haha. This copycat version is very close to the real thing, and in my opinion, better! I ♥ copycat recipes!
These biscuits are quick to make and so worth the little effort. Did that make sense? Anywho, they are soft, buttery, cheesy rolls with a hint of garlic. So good. Whenever we eat at Red Lobster, and they bring out the biscuit-filled basket, I have to restrain myself from eating all of them. They are utterly addicting!
This version is totally from scratch, and absolutely delicious!
Cheddar Bay Biscuits
Servings 10
Ingredients
- 2 cups all-purpose flour
- 1 Tablespoon sugar
- 1 Tablespoon baking powder
- 2 teaspoons garlic powder
- 1/2 teaspoon kosher salt
- 1 cup buttermilk
- 1/2 cup butter melted
- 1 1/2 cups sharp cheddar cheese shredded
For the topping
- 3 Tablespoons butter melted
- 1/2 teaspoon garlic powder
- 1 Tablespoon chopped fresh parsley
Instructions
- Preheat oven to 450° degrees F. Line a baking sheet with parchment paper.
- In a large bowl, combine flour, sugar, baking powder, garlic powder and salt. Set aside.
- In a small bowl, combine buttermilk and cooled, melted butter. Whisk together. Pour this mixture over the dry ingredients. Stir using a rubber spatula just until moistened. Fold in cheese.
- Scoop batter with a 1/4 cup measuring cup onto the prepared baking sheet. Gently form and shape into biscuit. Repeat with remaining biscuit batter. Bake for 12 minutes, or until golden brown.
- For the topping: Stir together the melted butter, garlic powder and parsley. Brush over the tops of each biscuit. Serve immediately.
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Yumtown! Pinned these babies!
i have made your other cheddar biscuits and we really like them. ill try this scratch version and compare!
My husband will LOVE these! Thanks! : )
What a great find! I am going to make these tomorrow since the temple is closed for one more Saturday. With it trying to be rainy, I can’t think of a better way to spend the day than in the kitchen making these delicious little morsels! Thanks, Holly.
How cold should the butter be before adding the buttermilk? Mine turned into a mess and I wasn’t sure that was right….;) love your blog!
Jamie, the butter should be melted, and then cooled for at least 5 minutes. 🙂
Thank you!!!
Two words — awesomely delicious!!! I was also worried when I added the butter into the buttermilk and it turned into what looked like a curdled mess. But I kept going with the recipe and had such a great success with the first batch that I made two more on Sunday for our family Sunday dinner! Thanks Holly!
Lori! So glad they turned out. We love these biscuits! I’ve made them twice already! 🙂