Copy Cat Red Lobster Cheddar Bay Biscuits

When we go to Red Lobster, I think the biscuits are my favorite thing to get. lol. They are so buttery and soft. I have tried to replicate them, but it always seemed like I was overcomplicating them, and something was too much or missing. I could never get it right. After numerous trials and errors, I have found the perfect copycat recipe. Turns out I was overcomplicating it. Funny.

So if you enjoy those yummy Red Lobster biscuits, then you are going to love these. They are so easy to make and pretty spot on flavor-wise.

Let’s get started.

INGREDIENTS: DOUGH

2 c. flour
1 tbsp. baking powder
1 tbsp. sugar
1 tsp. garlic powder
3/4 tsp. salt
1/2 tsp. Old Bay seasoning ( do not skip this)
1 stick cold butter- cubed OR 1/3 c. lard/crisco
3/4 c. buttermilk (more if needed)

TOPPING:

3 tbsp. butter- melted
1/2 tsp. garlic powder
1/2 tsp. dried parsley
1/4 tsp. salt

DIRECTIONS:

1. Preheat oven to 425°F and line a sheet tray with a Silpat or parchment paper. Set aside.
2. In a bowl, whisk together the flour, baking powder, sugar, garlic powder, salt, and Old Bay seasoning.
3. Add the butter or lard and mix with a pastry cutter, a fork, or your fingers until the mixture is crumbly.
4. Add the cheese and mix to coat in the flour mixture.
5. Gradually add in the buttermilk while gently stirring. Mix until there is no more flour on the bottom of the bowl. You may need to add a touch more buttermilk or milk, but only add just enough so the dough comes together. It will be slightly sticky. This is what you want.
6. Using a 1/4 cup measure or a large ice cream scoop, drop 1/4 cup portions onto the lined sheet tray. Make sure to evenly space them apart because they will spread while baking.
7. Bake for 12-15 minutes or until they are golden brown on top. Meanwhile, mix together in a small bowl the melted butter, garlic powder, parsley, and salt.
8. Remove from the oven and immediately brush the butter mixture over the tops of the biscuits. This gives the biscuits their pop of flavor. Let cool a minute or two in the pan and then remove to a serving tray or bowl and place a thin tea towel over top to keep them warm. Serve hot.

• I have no substitutions except that you can change the butter for lard or crisco. You can also swap out the flour and baking powder for self-rising flour. It works with either AP flour or self-rising flour. Just keep in mind that if you do swap out the AP flour for self-rising, omit the baking powder.
• Nothing has to be extremely cold for this recipe to work. They will turn out fluffy and delicious either way. I have tried it both ways, and they do well both ways.
• Do not skip any of the seasonings because that is what gives them that “Red Lobster” flavor we all love. They are so fluffy and flavorfull just like the restaurant.
• You can use mild, sharp, or extra sharp for a more cheddar flavor in the biscuits. I have used them all.
• I enjoy them as is or as a topping on my chicken pot pie (above picture) or with soups or stews.
• Enjoy.