This uber-easy copycat of Red Lobster’s infamous Cheddar Bay Biscuits will bring all the deliciousness of these wildly addictive biscuits to your face without ever having to leave home!
I’ve been making these biscuits for what seems like forever and a day. It’s been a good 4 years since I’ve lived near a Red Lobster and even longer since I’ve ventured inside one. Still, the craving for their buttery Cheddar Bay biscuits remains. There’s really no shaking the craving once it starts either, as many of you know! It starts as a little twinkle of a “I could eat that” then snowballs into a ravenous game of hungry hungry hippo, causing your stomach to insist “I HAVE TO HAVE THESE NOW!”
I mean, that really got out of hand fast.
Out of sheer and total necessity I started whipping up these bad boys at home. Originally I used a store-bought mix, but soon found the purchase a bit frivolous and entirely overpriced. A from scratch version of these bad boys is so quick and easy and a total breeze to whip up with ingredients I already keep on hand! Yes please!
Sometimes I swirl butternut squash into the batter [click here for the recipe for that version if it’s up your alley!] while other times I snazz them up with a three cheese trifecta of pure awesomeness. If you happen to find yourself graced with a cheese drawer full of cheddar, parmesan, and gouda you simply must do the same!
Today’s post, however, is all about the classic!
In honor of the upcoming season of soup and pastas, I decided to share my tips and tricks for the most delicious cheddar bay copycat. Pair them with pasta, scampi, soup, seafood, salads, ummmm pretty much everything. Or you can stand in your kitchen eating them right off the baking tray because, Monday.
Not that I’ve done that…
I’ve so done that!
Let’s get our hands on some biscuits, shall we?
Cheesy Cheddar Bay Biscuit Copycat
Yield 6 -8 biscuits
- 2 cups of unbleached all-purpose flour
- 1TBSP baking powder
- 1/2 tsp of salt
- 1/4 tsp garlic powder
- 1/4 tsp paprika or cayenne pepper
- 1/8 tsp turmeric [optional]
- 1/2 tsp sugar [optional]
- 1/4 cup of cold, unsalted butter
- 1 cup cold lowfat buttermilk
- 1 cup cheddar cheese, coarsely grated
- 2 TBSP melted butter
- 1/2 tsp garlic powder
- a teeny dash of salt [optional]
- 1/8-1/4 tsp dried parsley or fresh chopped parsley to garnish
- For extra-golden biscuits, I love adding a pinch or two of turmeric to this recipe. It's optional but really amps up the color, plus it's a healthy and all-natural mix-in!
- Preheat oven to 425F.
- In a large bowl, mix together flour, baking powder, salt, garlic powder, paprika, turmeric, and sugar.
- Cut cold butter into the flour mixture using a pastry cutter or simply chop butter into tiny cubes with a knife and mash into the flour with a fork. Alternatively, you can do what I do and use a box grater to coarsely grate the cold butter into the flour. It's easy and saves me time and $$!
- Next add your cheese to the milk bowl and slowly pour into the flour mixture while gently mixing with a fork.
- Once all the milk has been added the dough will be a bit dry.
- Begin to knead a few times to evenly distribute the moisture and, if still seriously dry after kneading, feel free to add an extra tablespoon of milk to the bowl. I typically knead my dough for about 8-10 strokes and stop manhandling it. Over kneading will toughen the dough.
- Roll out [with your hands or a rolling pin] your dough onto a lightly floured surface and flatten until about 1 inch thick.
- Use a biscuit cutter to cut out approximately 6 or 7 biscuits from the dough.
- Lay each tasty biscuit flat, spaced, on an ungreased non-stick baking pan and bake for 12-15 minutes at 425F. Mine are almost always done around the 12-13 min mark when the edges just barely turn golden.
- While biscuits bake, combine melted butter with garlic powder, salt, and parsley. Brush over hot-from-the-oven biscuits and enjoy!
See ya in the kitchen!