Go Back
–+ servings
Cheddar Bay Biscuits in a basket.
Print Recipe
No ratings yet

Cheddar Bay Biscuits

You can be eating these Cheddar Bay Biscuits in less than 20 minutes. They taste like the warm, buttery, cheesy biscuits at Red Lobster, but even better!
Prep Time8 minutes
Cook Time12 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: American
Keyword: Cheddar Bay Biscuits, Red Lobster biscuits
Servings: 12
Calories: 228kcal
Author: Heidi Rasmussen

Ingredients

  • 2 cups flour
  • 1¼ cup cheddar cheese shredded
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • ½ teaspoon garlic powder
  • 1 cup buttermilk
  • ½ cup butter frozen
  • 1 large egg
  • 3 tablespoons butter melted
  • 2 teaspoons fresh parsley chopped
  • ½ teaspoon garlic powder

Instructions

  • Preheat oven to 425℉. Line a baking sheet with parchment paper or use a silicone mat.
    In a medium-sized bowl, stir flour, shredded cheddar cheese, baking powder, salt, sugar and garlic powder together.
    Glass mixing bowl with dry ingredients combined with cheese. Wooden spoon on the side.
  • Shred frozen butter into small pieces.
    Grating a frozen cube of butter on a cutting board.
  • In a separate large bowl, stir frozen butter pieces, buttermilk, and egg together.
    Glass bowl with wet ingredients combined with a wooden spoon.
  • Add flour mixture and stir until just combined and lumpy. Do not over mix!
    Mixing Cheddar Bay Biscuit ingredients together in a glass bowl with a wooden spoon.
  • Spoon batter onto the prepared baking sheet into 12 separate circular drops.
    Placing Red Lobster Cheddar Bay Biscuits onto a baking sheet with a spoon.
  • In a small bowl, combine melted butter, garlic powder and parsley together. Set aside.
    Glass mixing bowl with melted butter and parsley combined.
  • Bake biscuits for 12-15 minutes until lightly golden on the tops. Brush butter garlic over hot biscuits. Serve warm.
    Brushing butter and parsley onto Cheddar Bay Biscuits.

Video

Notes

Condensed Recipe Notes

  • Use sharp or extra-sharp cheddar for the most noticeable cheese flavor.
  • Shredding your own cheddar gives you control over the size of the cheese pieces and helps it melt well.
  • Keep the butter frozen or very cold until you are ready to mix the dough.
  • Shred frozen butter with a box grater so small pieces are distributed throughout the biscuits.
  • If the butter starts to soften while you're working, return it to the freezer briefly.
  • Keep the buttermilk cold too.
  • To make a buttermilk substitute, combine 1 cup whole milk with 1 tablespoon white vinegar or lemon juice and let it sit for 5 to 10 minutes.
  • Measure flour by spooning it into the measuring cup and leveling the top rather than packing the cup.
  • Do not overmix. Stir just until the dry ingredients disappear. The finished dough should look thick and lumpy.

Nutrition

Calories: 228kcal | Carbohydrates: 18g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 53mg | Sodium: 361mg | Potassium: 144mg | Fiber: 1g | Sugar: 1g | Vitamin A: 463IU | Vitamin C: 0.03mg | Calcium: 135mg | Iron: 1mg