Buttery Bliss Homemade Cheddar Bay Biscuits

Buttery Bliss: Homemade Cheddar Bay Biscuits (Red Lobster Copycat)

Ever find yourself craving those warm, cheesy biscuits from Red Lobster? Honestly, who doesn't? We're talking about the ultimate comfort food here.

This red lobster biscuit recipe lets you make 'em right at home. These buttery biscuits are packed with cheddar and garlic flavour.

Let's whip up a batch of these Cheddar Bay Biscuits . This recipe is inspired by those biscuits at Red Lobster.

Their origin is based on the American chain that serves mostly North American dishes. It's easy, takes about 35 minutes total, and makes 12 biscuits.

Sharing is optional!

These biscuits are awesome!

These garlic cheddar biscuits are a game changer. The high cheddar content is the major appeal. Not only are they delicious, but they also bring a little joy to any meal.

Imagine serving a basket of these at your next dinner. Cheddar biscuits red lobster style are perfect for a cosy night in.

What you'll need for these bad boys

Time to raid the fridge and pantry. You'll need flour, baking powder, baking soda, salt, cold butter, buttermilk and cheddar cheese.

Don’t forget garlic powder and parsley for that signature topping. Honestly, that garlic butter is the real MVP.

Alright, let's get baking.

Alright, let's talk biscuits! Specifically, those addictive Cheddar Bay Biscuits Red Lobster is famous for. Honestly, I could eat a whole basket myself.

We are going to make a copycat Red Lobster Cheddar Bay Biscuits recipe that is simple, yummy, and totally doable.

Ingredients & Equipment

Let's break down what you'll need. No fancy chef skills needed here, promise. We are aiming for a quick biscuit recipe , so keep it simple.

Main Ingredients for Buttery Bliss

These measurements are pretty important, so pay attention!

• All-Purpose Flour: 2 cups (250g) . Plain flour is fine. I like King Arthur because it gives a beautiful texture and colour.
• Baking Powder: 1 tablespoon . Fresh baking powder helps them rise nicely.
• Baking Soda: 1/4 teaspoon . Don't skip this, it balances the acidity of the buttermilk.
• Salt: 1/2 teaspoon . Balances all the sweetness
• Cold Unsalted Butter: 1/4 cup (57g) , cubed. Cold butter is the key to fluffy cheddar biscuits .
• Cold Buttermilk: 3/4 cup (177ml) . This gives the biscuits a tangy flavour and tender crumb.
• Shredded Sharp Cheddar Cheese: 1 cup (113g) . Quality cheddar makes a big difference! Grab a block and shred it yourself if you can. Pre-shredded cheese often has anti caking agents.

I love using a really sharp cheddar, you know? That way, you get that cheesy zing in every bite. It just makes the biscuit extra special.

Seasoning Notes for Garlic Cheddar Goodness

• Garlic Powder: 1/2 teaspoon . Don't overdo it, or it will overpower the cheese.
• Dried Parsley: 1/4 teaspoon . Adds a bit of freshness and color.
• Pinch of Salt: For the garlic butter. Because everything tastes better with salt.

Honestly, the garlic butter is where the magic happens. Don't be shy with it!

Equipment Needed for Baking

• Large Mixing Bowl
• Measuring Cups and Spoons
• Pastry Cutter or Fork
• Baking Sheet
• Parchment Paper
• Whisk
• Small Bowl
• Pastry Brush

You probably already have most of this stuff. If you don't have a pastry cutter, just use your fingers. It takes a bit longer, but it works just as well.

The most important part of equipment is a good baking sheet. It's the unsung hero of biscuit making!

Now, let's get to the fun part. Baking.

Alright, buckle up buttercup, because we're diving headfirst into Cheddar Biscuits Red Lobster style! I'm talking about recreating those irresistible, melt-in-your mouth bites of heaven.

Forget waiting for your next Red Lobster Cheddar Bay Biscuits Dinners , we're making 'em ourselves! honestly. And trust me, it's easier than you think.

Buttery Bliss: Conquering the Copycat Cheddar Bay Biscuit

So, why bother making a Copycat Red Lobster Cheddar Bay Biscuits recipe? Well, besides the obvious (because they are amazing), it's also about control! Control over the ingredients, the cheese levels, and most importantly, the unlimited biscuit supply in your own home.

It's like hacking the matrix, but with flour and cheese. We want to make some Homemade cheddar bay biscuits right?

Prep Steps: Let's Get Organized

• Mise en place , baby! It just means getting everything ready. Measure out 2 cups (250g) all-purpose flour , 1 tablespoon baking powder , 1/4 teaspoon baking soda , 1/2 teaspoon salt . Cube up 1/4 cup (57g) cold unsalted butter . Get out 3/4 cup (177ml) buttermilk (ice cold!) and 1 cup (113g) shredded sharp cheddar cheese . For that glorious garlic butter, melt 1/4 cup (57g) unsalted butter and have 1/2 teaspoon garlic powder , 1/4 teaspoon dried parsley ready to go.
• Time saving tip: shred your own cheese. It melts better! Trust me, the pre-shredded stuff has additives.
• Safety first! Don't lick the raw dough. I know it's tempting, but just...don't.

Unleash the Biscuit Magic: step-by-step

1. Preheat your oven to 450° F ( 232° C) . Line a baking sheet with parchment paper.
2. Whisk together the flour, baking powder, baking soda, and salt.
3. Cut in the cold butter until it looks like coarse crumbs. Think crumbly, not smooth!
4. Gently stir in the ice-cold buttermilk and cheddar cheese. Do not overmix!
5. Drop spoonfuls of dough onto the prepared baking sheet.
6. Bake for 15- 20 minutes , until golden brown.
7. Brush generously with melted garlic butter while the biscuits are still hot.

Pro Tips for Biscuit Bosses

• The key is cold, cold, cold . Seriously, use the coldest butter and buttermilk you can find. It makes a massive difference.
• Don't even think about overmixing. Overmixing equals tough, sad biscuits. We're aiming for fluffy, happy biscuits. This is the golden rule for any Quick Biscuit Recipe .
• Common mistake: forgetting the garlic butter. Don't do it! That buttery, garlicky goodness is what makes these biscuits the biscuits. For the best Garlic cheddar biscuits , don't skip the garlic butter bath.

The ultimate goal? To produce some beautiful Buttery cheddar biscuits recipe , also known as Fluffy cheddar biscuits .

Recipe Notes for the Best Biscuits Ever

Right then, so you're about to tackle my version of the red lobster biscuit recipe . Let's cover a few bits and bobs, shall we? These little tips will help make sure you bake up a storm and avoid any kitchen mishaps.

This quick biscuit recipe is dead easy, but these extra notes will make it extra delicious.

Serving Up Your Cheddar Bay Biscuit Recipe Easy Masterpiece

Honestly, the sky's the limit! Serve these fluffy cheddar biscuits straight from the oven, all warm and glorious. I love them with a big bowl of soup in the winter, especially a hearty chowder.

You can even make mini Red Lobster Cheddar Bay Biscuits Dinners by serving with roasted chicken and veggies. Presentation wise, pile them high on a plate with a little pot of melted butter for extra dipping.

If you want to be fancy, sprinkle some extra parsley on top! As for drinks, a crisp white wine or even just a glass of cold milk works a treat.

Storing Those Homemade Cheddar Bay Biscuits

Right, so these are best straight from the oven. I bet you won’t have any left overs! However, if you do manage to resist scoffing the lot, you can keep them in an airtight container at room temperature for a day.

In the fridge? They will last for about 3 days. If freezing is your thing, wrap them individually in cling film, then pop them in a freezer bag for up to a month.

To reheat, bung them in a warm oven for a few minutes, or even microwave them briefly. I find that reheating them in the oven gives them that fresh baked taste.

Variations on a Theme

Want to mix things up a bit with your copycat Red Lobster Cheddar Bay Biscuits ? Go wild. For a veggie version, use a vegetarian cheddar.

For a gluten-free version, I've had success with a 1:1 gluten-free flour blend, but you might need to add a splash of extra liquid.

You could also swap the cheddar for another cheese, like Monterey Jack. In autumn, try adding a pinch of dried sage or rosemary to the dough.

These garlic cheddar biscuits are pretty adaptable.

Nutrition Nitty Gritty

Okay, I'm no nutritionist, but here's the general idea. Each buttery cheddar biscuits recipe comes up to 180-220 calories. It includes 5-7 grams of protein, 10-12 grams of fat, and 18-22 grams of carbohydrates.

Cheddar is full of calcium. Remember, this is an estimate. These Cheddar Biscuits Red Lobster style are all about comfort food, enjoy them in moderation!.

So, there you have it. Now go and bake some magic! Don't be afraid to experiment, and most importantly, have fun.

Frequently Asked Questions

Why aren't my Red Lobster biscuit recipe biscuits as fluffy as the ones at the restaurant?

Fluffiness is key! Make sure your butter and buttermilk are very cold. Also, avoid overmixing the dough just combine the ingredients until they're barely mixed. Overmixing develops the gluten, leading to tougher, less fluffy biscuits. Think of it like making a Victoria sponge - gentle does it!

Can I make these Red Lobster cheddar bay biscuits ahead of time?

You can prep the dry ingredients ahead of time and store them in an airtight container. When ready to bake, add the cold butter and buttermilk. You can also shape the biscuits and keep them in the fridge for up to 2 hours before baking.

However, they're best served fresh, so try to bake them as close to serving time as possible for that ultimate melt-in-your mouth experience nobody wants a soggy bottom!

I don't have buttermilk. What can I use as a substitute for this Red Lobster biscuit recipe?

No buttermilk, no problem! You can easily make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling it to the 3/4 cup mark with regular milk. Let it sit for 5 minutes before using the acid will curdle the milk, mimicking buttermilk.

It's a bit of kitchen alchemy, but it works a treat!

How should I store leftover cheddar bay biscuits from this Red Lobster biscuit recipe?

Store any leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them. To reheat, wrap them in foil and bake in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until warmed through.

You might want to brush them with a little melted garlic butter before reheating to revive that glorious flavor. Nobody wants a sad, dry biscuit, now do they?

Can I adapt this Red Lobster biscuit recipe to be gluten-free?

Absolutely! Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Keep in mind that gluten-free flours can sometimes be a bit drier, so you might need to add a little extra buttermilk to achieve the right dough consistency.

Watch out for the cheese you are using too, some manufacturers use wheat based products in their cheeses!

What other cheeses can I use instead of cheddar in this Red Lobster biscuit recipe?

While cheddar is the classic choice, feel free to experiment! Monterey Jack, Colby Jack, or even a sharp provolone would all work well. Just make sure the cheese is shredded for easy mixing. You can even combine a few different cheeses for a more complex flavor. Go on, be a bit of a culinary rebel!