Home » Breads and Muffins » Cheesy Cheddar Bay Biscuits
Published: September 14, 2015Updated: September 16, 2021Author: Jenn Laughlin
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This uber-easy copycat of the infamous Cheddar Bay Biscuits will bring all the deliciousness of these wildly addictive biscuits to your face without ever having to leave home!
Yowza!
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!”
“NOWWWWWW!!!”
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 forthe 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?
Red Lobster Copycat Cheesy Cheddar Bay Biscuits
We can’t get enough of these easy cheesy biscuits!
Red Lobster Copycat Cheesy Cheddar Bay Biscuits
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!
5 from 7 votes
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Course: Side Dish
Cuisine: American
Keyword: Cheddar Bay Biscuits
Prep Time: 10 minutes minutes
Cook Time: 13 minutes minutes
Total Time: 23 minutes minutes
Servings: 6 servings
Author: Jenn Laughlin – Peas and Crayons
Ingredients
- 2 cups all-purpose flour
- 1 TBSP baking powder
- ½ tsp of salt
- ¼ tsp garlic powder
- ¼ tsp paprika or cayenne pepper
- ⅛ tsp turmeric (optional)
- ½ tsp sugar
- ¼ cup cold unsalted butter
- 1 cup cold buttermilk (lowfat or regular)
- 1 cup coarsely grated cheddar cheese
- 2 TBSP melted butter
- ½ tsp garlic powder
- salt and pepper to taste
- 1/8-1/4 tsp dried parsley or fresh chopped parsley to garnish
Instructions
Preheat oven to 425 degrees F.
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. Alternatively you can use a box grater to grate the cold butter it into the flour mixture.
Next add cheese then slowly pour buttermilk 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.
Sprinkle flour on a rolling pin and roll out your dough onto a lightly floured surface and flatten until about 1 inch thick. You can also make these drop biscuit style by scooping out 6-7 lumps of dough vs. rolling and cutting. Both methods work great!
If you rolled your dough, 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 425°F. Mine are almost always done around the 12-13 min mark when the edges just barely turn golden. Times will depend on whether you make 6 or 7 biscuits.
While biscuits bake, combine melted butter with garlic powder, salt, and parsley. Brush over hot-from-the-oven biscuits and enjoy!
Notes
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!
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition
Calories: 350kcal, Carbohydrates: 36g, Protein: 11g, Fat: 18g, Saturated Fat: 12g, Cholesterol: 52mg, Sodium: 390mg, Potassium: 325mg, Fiber: 1g, Sugar: 2g, Vitamin A: 602IU, Vitamin C: 1mg, Calcium: 277mg, Iron: 2mg
Did you make this recipe?I want to see! Tag @peasandcrayons on Instagram and Facebook!
See ya in the kitchen!
If you get a chance to try these Copycat Cheesy Cheddar Bay Biscuits, let me know!
You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
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About The Author:
Jenn Laughlin
Hi! I’m Jenn and I’m here to help you eat your veggies! It'll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.
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