These addicting copycat Cheddar Bay Biscuits whip up in under 15 minutes, and they taste even better than the real thing!
Sometimes you just need a delicious biscuit or roll to pair with dinner. These Cheddar Biscuits are the perfect option every single time!
Red Lobster Cheddar Bay Biscuits
Red Lobster Cheddar Bay Biscuits were created by Kurt Hankins in the early 1990’s. He simply added garlic and cheese to a traditional biscuit recipe. Their signature name was not coined until 1996. Today, 1.1 million biscuits are served daily.
These Cheddar Biscuits are a delicious homemade copycat version of this well-loved classic. They are absolutely addicting!!
We love to serve them with our favorite soups or salads, but really they are a delicious side for any occasion!
Easy cheddar bay biscuits
PREP. Preheat oven to 450 degrees F.
MIX. In a medium bowl, mix together the baking mix and shredded cheese. Then slowly add the milk and mix with a wooden spoon until soft dough forms.
BAKE. Using a large cookie scoop, scoop dough onto a parchment paper lined cookie sheet. Bake for 8-10 minutes or until golden brown.
SEASON + SERVE. Mix melted butter and garlic salt together and brush over warm biscuits right after they’re taken out of the oven. Serve warm.
DIY Buttermilk Baking Mix
You can substitute the Buttermilk Baking Mix with one you make yourself. To make your own mix you’ll need:
- 4 cups all-purpose flour
- ¾ cup buttermilk blend powder
- 1 ½ tablespoons granulated sugar
- 2 tablespoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cream of tartar
- 1 cup shortening
BLEND + STORE. Place all the ingredients in a food processor and pulse until pea shaped mix forms. (You can also use pastry cutter.) Store in an airtight container in the fridge for up to 6 months.
Tips + variations
How to make them fluffy: Don’t overmix the batter or press and roll the dough balls. The biscuits won’t really spread so the shape that you place them on the cookie sheet will be the shape that they bake into. Should you like to have a flatter top, gently press the tops flat before baking.
Cheese: Cheddar cheese is used for a classic Cheddar Biscuit, but you can mix in some other cheese such as Parmesan, or Pepper Jack.
Spices: Add some Italian seasoning into the garlic butter or stir in a pinch of cayenne pepper in the dough for a bit of a kick.
Bacon: Add cooked bacon crumbles to the top of the dough before baking.
WHAT TO SERVE WITH?
So many options! We love them anytime, but love to make them with these classic recipe:
STORE. Allow biscuits to cool and store them in an airtight container for 3-4 days in the fridge.
FREEZE. You can also freeze baked biscuits for 2-3 month.
Reheat in the Oven: Thaw if applicable. Preheat the oven to 350°F. Line a baking sheet with parchment paper and place the biscuits on the sheet. Bake for 5-7 minutes or until warm throughout. For soft biscuits you can cover them in foil.
for more Biscuits and Rolls:
Preheat oven to 450 degrees F.
In a medium bowl, mix together the baking mix and shredded cheese. Then slowly add the milk and mix with a wooden spoon until soft dough forms.
Using a large cookie scoop, scoop dough onto a parchment paper lined cookie sheet. Bake for 8-10 minutes or until golden brown.
Mix melted butter and garlic salt together and brush over warm biscuits right after they’re taken out of the oven. Serve warm.
* Source: Cheddar Bay Biscuit