Easy Cheddar Bay Biscuits Recipe
Red Lobster Cheddar Bay Biscuits should be illegal. I mean how can a biscuit that is loaded with cheese and butter be made available to an unsuspecting diner at no charge?
I could make an entire meal of these amazing Cheddar Bay Biscuits!! Know what I mean? Of course you do!
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We love to eat at Red Lobster and yes we also love their Cheddar Bay Biscuits. So Mark decided he would try to make them at home, and found our copycat recipe for Easy Cheddar Bay Biscuits over at food.com.
He did so well, that he bought this really cool little loaf pan. And the beauty of using this pan, in addition to these cute little loaves, is that there is very little mess!
I’ve included a link for this mini loaf pan here just in case you really want to get one of these amazing pans!*
We don’t make them as much as we used to, but I have to tell you I have been craving these for months. I think the last time we ate out at Red Lobster was a year ago January when we were in Naples, Fla.
This easy cheddar bay biscuits recipe is so full of yummy goodness you just can’t eat one – or two for that matter!
I’m really having a lot of fun making copycat recipes these days, so let’s get to it and whip up a batch of these amazing Copycat Red Lobster Cheddar Bay Biscuits.
NO BISQUICK IN YOUR PANTRY? NO PROBLEM!
I don’t know about you, but Bisquick isn’t always in my pantry. You know that baking mix that is popular for biscuits and impossible pies?
You can make your own! I think Homemade Bisquick is much better for us too, because we make it fresh and it will keep in the refrigerator for about 3 months.
So in addition to these yummy Cheddar Bay Biscuits, you could make pancakes, strawberry shortcake, anything that comes to mind.
So before we get started, you will need the following:
- 6 cups flour – I like to use unbleached, all purpose flour
- 3 tablespoons baking powder (make sure it’s fresh!)
- 1 cup vegetable shortening – we use Crisco all the time
- 1 tbsp. salt
- 1 small food processor
How to Make Homemade Bisquick
- Cube the shortening and set it aside
- Add flour, salt, & baking powder to the food processor and pulse for a few seconds until it’s mixed
- Add the shortening, a little at a time, and pulse until it’s all mixed – the shortening should be ‘pea-sized.
The mixture should clump together in your hand.
- That’s it! Put the homemade bisquick mixture into an airtight container in your refrigerator until you need it again. But keep out enough for this awesome cheddar biscuit recipe!
Red Lobster Cheddar Bay Biscuits (copycat)
Ingredients
- 2 1/2 cups Bisquick baking mix
- 1/4 cup cold butter
- 1 cup sharp cheddar cheese (grated)
- 3/4 cup cold whole milk
- 1/4 teaspoon garlic powder
- Topping
- 1/4 cup melted butter
- 1/2 tsp garlic powder
- 1/2 tsp chopped fresh parsley
Instructions
Preheat oven to 400°F
Combine Bisquick and cold butter. Don't combine too thoroughly. There should be small chunks of butter about the size of peas. Tip: I used a pastry blender
Add cheddar, milk and 1/4 tsp garlic powder
Mix by hand until combined, but don't over mix
Drop 8 equal portions into the greased mini loaf pan cavities
Bake for 15-17 minutes or until tops are light brown or a toothpick comes out clean
Melt 1/4 cup butter in a bowl
Stir in 1/2 tsp garlic powder and the chopped parsley
Use a pastry brush to spread garlic butter mixture over tops of biscuits while they are still warm
Enjoy!
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 458Total Fat: 30gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 62mgSodium: 956mgCarbohydrates: 35gFiber: 1gSugar: 7gProtein: 12g
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Judy Kahansky
Judy Kahansky is an experienced writer and baker, creating delicious desserts (including pie!) for over 40 years. She loves to take classic and vintage recipes and update them to fit the busy lives of her readers. When not baking, Judy and her husband Mark are passionate golfers, travelers and dog lovers, spending as much time as they can with their sweet pup Millie.
MJ
Thursday 14th of September 2023
Hi! Looks amazing. How long do they last out of the fridge/freezer?
Judy Kahansky
Monday 18th of September 2023
Ha ha! They've never lasted long in our home! I would say 24 hours, but with the cheese in them, I would refrigerate overnight. You can always warm them up. :)
Mary
Saturday 26th of November 2022
Don’t know if I should thank you or curse you. These are so, so good and perfect made in this pan that i’ve been making them weekly for the two of us. Thank you for the great recipe and idea of using this wonderful pan!
Judy Kahansky
Monday 12th of December 2022
Oh I'm so glad! Sorry about that! LOL. My hubby is making a batch now......:)
Emily
Saturday 12th of February 2022
Do you think this would work in muffin tins instead of mini loaf pans?
Judy Kahansky
Saturday 12th of February 2022
Hi Emily - Absolutely! Enjoy!
Joanne
Saturday 5th of December 2020
I make mini loaves with most of the breads and cakes I bake. Where can I find that pan? I have 6 individual ones and they take up so much room.
Judy Kahansky
Sunday 6th of December 2020
Hi Joanne! You can get the mini loaf pan by clicking the link, thanks for letting me know it wasn't in the post. Technology is great when it works right? lol.
Suzanne
Thursday 2nd of April 2020
These look absolutely AMAZING!!!! We haven't been to Red Lobster in at least 10 years but what I miss most is those biscuits.
Judy Kahansky
Thursday 23rd of April 2020
Thanks Suzanne! It's so hard to eat just one right?