Cheddar Bay Biscuits
Copycat Cheddar Bay Biscuits are made with Bisquick and taste just like the Red Lobster biscuits without a lot of work! If you want a melt in your mouth biscuit, you’ll love these rolls.
CHEDDAR BAY BISCUITS
(Originally posted 2009)
A couple of months ago I wanted to make the coveted Red Lobster biscuits (I believe they’re called Cheddar Bay Biscuits) but I didn’t have Bisquick at the time so I made these Cheese Muffins instead.
They tasted great but to simplify things even more (Yes, I’m that lazy) here’s an awesome recipe if you have Bisquick on hand that tastes just like Red Lobster’s. These are grub.
Some versions are from scratch and have Old Bay seasoning, but this recipe has ingredients I always have on hand.
HOW TO MAKE CHEDDAR BAY BISCUITS
Start with your Bisquick mix and butter.
You can cut the butter into the mix with a food processor, pastry cutter, or two forks until the mixture resembles sand.
Stir in some cheese, milk, and garlic powder.
Scoop into 1/4 cup balls.
Place them on a parchment lined baking sheet.
Bake until golden then brush with a butter glaze.
Just look at that garlic butter glaze.
OTHER ROLL RECIPES
- Taco Pizza Rolls
- Lion House Rolls
- The Best Sweet Cornbread
- Sour Cream Mini Biscuits
- Orange Rolls
- Easy Cheese Biscuits
- Dinner Rolls
- Soft Cinnamon Rolls
- Pizza Rolls
- Homemade Dinner Rolls
Cheddar Bay Biscuits
These Copycat Cheddar Bay Biscuits are made with Bisquick and taste just like the Red Lobster biscuits without a lot of work!
Ingredients
- 2 1/2 cups Bisquick
- 4 Tablespoons cold butter
- 1 cup cheddar cheese shredded
- 3/4 cup milk
- 1/4 teaspoon garlic powder
- 3 Tablespoons butter
- 1/2 teaspoon garlic powder
- 3/4 teaspoon dried parsley flakes
Instructions
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Preheat your oven to 400 degrees. Lightly grease or line one cookie sheet with parchment; set aside.
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Combine Bisquick with cold butter in a medium bowl using a pastry cutter, food processor, or two forks. Don’t worry about mixing too thoroughly; there will be small chunks of butter in the mix about the size of peas. Add cheddar cheese, milk, and garlic powder. Mix by hand until combined, but don’t over mix.
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Drop 1/4 cup portions of the dough onto the lightly greased or parchment lined cookie sheet. Bake for 11-13 minutes in preheated oven or until the tops of the biscuits begin to turn light brown.
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While the biscuits are baking, melt butter is a small bowl in the microwave. Stir in garlic powder and dried parsley flakes.
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After biscuits have come out of the oven, use a brush to spread the garlic butter over the tops of all the biscuits. Sprinkle a little kosher salt on the freshly coated biscuits. Makes one dozen.
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Need to use up some zucchini? Grate a small zucchini, about 3/4 cup. Strain the grated zucchini in a cheesecloth or some paper towels to get rid of the excess moisture. Add the grated zucchini to the biscuit batter when you add the cheese and milk.
Recipe Notes
Source: LettucePray
These were quite good. At 400 preheated degrees for 11 to 13 minutes my batch still had to bake another 10 to 15 minutes. Easy enough fix, I’ll just adjust next time. Thanks!
Glad you liked them.
I add White Pepper Parsley flakes garlic powder
And Cheese, but the one thing everyone gets wrong
Mix the dough on the creamy side smooth like if you’r going to make Dumplings
Then let it rest for at least 5 min for the dough to rise
You see Red Lobsters baskets of yummy are smooth texture
if the batter is stiff you’ve lost that fluffy texture.
This is why you bite into one you get this Warm felling of MMMMM over your taste buds!
Thank you for your feedback.
Love, love, love these!!! I could eat the whole batch by myself. Thank you for a wonderful recipe!
Should these be stored in the refrigerator?
I don’t store them in the fridge.
I’m making these tomorrow for Thanksgiving. Would you think they’d do OK to make the batter ahead of time and refrigerate overnight or do they need to be made immediately after mixing?
I would say that they would be best immediately after mixing since the baking powder in the mix starts reacting once it’s mixed together.
Now I am confused.We had these for Easter with a ham but I always thought they were called cheddar bay biscuits due to the Old Bay seasoning you put in them.My husband likes them so much that I had to make them again that week. I increased the Old Bay from 1/2 tsp to a whole tsp.I will have to try this one without the old bay.He loves them right out of the oven.
Glad you liked them. I’m not sure about the Old Bay but they’re tasty.
Love, love, love these!!! I could eat the whole batch by myself. Thank you for a wonderful recipe!
The “Old Bay” thing is probably because of the marketing name RL gave them and the fact they’re a seafood restaurant, thus would want associations with the coast.
That said, Old Bay is great. Don’t be afraid to tailor changes to the tastes to your family, not what a chain uses for “the masses.” Old Bay (and many seasonings) is mostly salt, so I’d suggest caution.
Ha okay.
I got the BIG box of the Red Lobster biscuit mix at Sam’s Club and tasted the garlic butter before putting on the biscuits. It had a bit of “sweet” taste to it. It’s half garlic and half onion powder! It does make a difference.
I’m not much of a baker but these were sooo delis hand easy to make! I have some on ATM. I’m obsessed . Thanks for the recipe!!
You’re welcome!
Christy, these look terrific … but Red Lobster got smart and starting packing the mix for their bisquits. We made them and they were fantastic. We did add some hot pepper to the mix to make the bisquits “pop”! The bisquits are available at Wal Mart and the box only cost $1.00!!!
I don’t use Bisquik, and would like to have the ‘scratch’ ingredients for these, as I love Red Lobster
biscuits….anyone have the home made ingredients
These were the Cheese Muffins I was referring to in the post: https://www.the-girl-who-ate-everything.com/2009/06/figs-cheese-muffins.html
Tried this recipe tonight and thought it was much more garlic than the real restaurant biscuits. Next time I’ll leave it out of the butter glaze.
They were great, thanks for the recipe Christy.
I ended up needing quite a bit more milk than 3/4 cup to be mix able (I added slowly so not sure how much.)
I cut the butter into small pieces when cold seperately so it was faster to mix, and my “special ingredients” were paprika and some parm. Going to try the lemon juice mentioned above and a little cayanne, onion powder, or chili powder next time.. And then use something cool (maybe a dill/sour cream dip) on the side. Chain restaurants have to “cater to the masses” so if you/your family love bolder flavors don’t be afraid to go for it.
Also, eyeballed on size so I had 10 instead of 12 so had to give them an extra couple minutes. They were similar in size to the way RL used to be.. I assume they made them smaller to cook quicker since people (cough me) get demanding. Have a great day all.
I’ve noticed that if you add just a little bit of lemon juice to the butter mixture and use garlic salt rather than garlic powder it tastes even more spot-on. I used to work at Red Lobster when I was in college, and I spent a long time trying to copy those biscuits after I left…the lemon juice makes a huge difference! 🙂
I just want to thank you for posting this recipe. I’ve made these like 10 times since finding it! I’m a bit addicted. 🙂
You’re welcome. They’re so easy, right?
I enjoy your recipies so much. We don’t have Bisquick where I come from but we have a scone mix as we call Bisciuts, scones and we make drop scones instead. I made your biscuits with my scone mix and they are delicious. Thanks Judith ( NZ )
There is a reason the comment from the person from the south signed in Anonymous. When you say things you are ashamed of being tied with you sign Anonymous. I thought people that grew up in the south had better manners than Anonymous has.
I just want to say thank you for this perfect recipe! I make these biscuits all the time and they always come out delicious.
I have a recipe similar to this and while it’s pretty good, it’s not RL. I will definitely try your recipe next time. One quick question: is the butter salted or unsalted?
I usually always have unsalted butter on hand so that’s what I used.
The dumbest clarification question EVER…do you put the glaze on while the biscuits are baking or after they come out of the oven?
Mary,
Not a dumb question. Put the glaze on after they come out of the oven.