Copycat Red Lobster Cheddar Bay Biscuits are easier and so much tastier than the box mix! You won’t believe how incredibly easy this recipe is. It only takes one bowl and one whisk! How many recipes can say that? Are you prepared to have your mind blown? Grab your whisk and let’s go!
I can’t believe it’s September. I think I say this every month, though. Time just seems to fly by! The kids are officially back in school, and although it’s still 90 degrees in Chicago (thanks, global warming) I am fantasizing about all the fall recipes, fall weather, all things fall! (It’s my favorite season, can you tell??) I’ve already been called for holiday shoots, so I got on this fall kick a while ago.
And you heard it here first, I’m promising so many fun fall recipes this year. That means soups, baked goods, and yummy dinners! What would you like to see from me? Let me know!
Ok back to the good stuff.
I’ve mentioned before that it’s a fun goal of mine to copy dishes that I find in restaurants, or order for take out. My spicy cashew chicken is a favorite of ours and I probably make it 3 times a month. You know what that means? Three times I’m not ordering from our go-to Chinese take out place! This biscuit recipe is something I’ve been wanting to try for a long time. I’ve loved Red Lobster’s Cheddar Bay Biscuits for as long as I can remember. They’re buttery, fluffy and oh so cheesy! How can you go wrong when you combine all these things?
Not only are these super delish, they’re so easy to make! As I mentioned at the beginning of this post, you need one bowl and one whisk to prepare this recipe. This type of biscuit is different from the traditional biscuit in that you don’t have to roll and cut out the dough. It’s mix, scoop and bake! It’s very important that you do NOT overmix this dough, or you’ll end up with a tough Cheddar Bay Biscuit. Mix until the ingredients are JUST combined.
I love these Cheddar Bay Biscuits as a side for so many meals. They’re perfect for a big bowl of chili on a cold winter night, or as an individual chicken pot pie topper! Tell me what your favorite main is for these fluffy Cheddar Bay Biscuits!
I love using my Silpat to bake these beauties, but parchment paper works just fine as well. I also use my trusty cookie dough scoop to scoop out each biscuit (if you don’t have one of these, buy one immediately! It will change your baking life)
I also chose a sharp cheddar to mix in for these Cheddar Bay Biscuits, but feel free to use your favorite! I’d love to try a smoked gouda or even a pepper jack for a little variety!
Want to try a vegan version of these cheddar bay biscuits? Check out this one!
If you loved these Cheddar Bay Biscuits, be sure to check out my rosemary honey cornbread muffins and my red hot chili to pair with these yummy morsels!Print
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
4 tsp garlic powder
3/4 teaspoon kosher salt, divided
1-1/2 sticks (3/4 cup) unsalted butter, (divided)
1 cup whole milk
8 ounces shredded mild cheddar cheese
1/2 tsp fresh parsley
1 tsp chives
1/2 teaspoon dried parsley
- Preheat oven to 425°F. Line a baking sheet with parchment paper or use a silpat.
- Add 1 stick (1/2 cup) of butter in a small microwave-safe mixing bowl. Microwave for 30 seconds or until butter is melted. Set aside.
- In a large mixing bowl combine flour, baking powder, sugar, garlic and 1/2 teaspoon salt. Whisk until well combined.
- Add melted butter and milk and whisk just until flour is all wet, do not over mix.
- Add cheese, fresh parsley and chives and fold in with a spoon.
- Drop heaping spoonfuls onto baking sheet. Bake for 10-12 minutes, until biscuits are golden brown.
- Meanwhile, melt remaining 1/2 stick (1/4 cup) of butter in small mixing bowl. Microwave for 30 seconds or until butter is melted.
- Add 1/4 teaspoon salt and parsley. Stir with a pastry brush.
- Remove biscuits from oven, brush with melted butter mixture. Serve and enjoy!
Want to pin this recipe for later? Click on the image below!