Homemade cheddar bay biscuits just like the ones at Red Lobster! Laced with garlic, butter and cheddar cheese with fluffy insides, golden brown bottoms and salty, craggy tops.
I know some people who go to Red Lobster just to pig out eat the cheddar bay biscuits. Not me. While I do like them, maybe a little too much, the coconut shrimp is what really draws me.
The last time I was at Red Lobster, a mere week ago, the biscuits were slightly on the rubbery side. Boo. Still delicious but something’s definitely changed from a few years ago.
After scouring the internet for a recipe that not only looked good but didn’t use Bisquick, something I don’t keep on hand and prefer not to use, I threw my hands up in disgust.
My disgust quickly evaporated because there’s nothing I love better than to recreate my favorite restaurant food at home. So with the memory of those famously unforgettable biscuits still fresh in my mind I got right to work.
They couldn’t be more perfect. Truly as close to the originals as one could possibly get in their own kitchen. And it only took one try. This time. Sometimes I get it right the first time and sometimes I never get it right. Even after 3 or 4 times.
If you only knew what went on behind the scenes in the kitchen of a food blogger. The trials and tribulations we go through. You would laugh. And might even cry. In my kitchen there’s more successes than failures and through it all dedication and determination. Plus lots of dirty dishes.
Anywhoo the biscuits are best eaten piping hot straight from the oven dripping with the salty, parsley-garlic butter.
As if you could resist.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon garlic salt
- 6 tablespoons cold butter, cut in small cubes
- 1 cup shredded cheddar cheese
- 3/4 cup buttermilk, ice cold
- 3 tablespoons melted butter
- 1/2 teaspoon dried parsley
- rounded 1/4 teaspoon garlic salt
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
- In a large bowl whisk together the flour, baking powder and salt.
- Use a pastry blender or 2 knives used scissor fashion to cut in the butter until small pea-sized crumbs form.
- Add the cheese and toss until coated with flour.
- Add the buttermilk and stir until just combined - don't overmix. Drop by 1/4 cup fulls onto the baking sheet about 2 inches apart.
- Bake 14 - 16 minutes until golden around the edges. Meanwhile, in a small bowl combine melted butter with parsley and garlic salt.
- Remove the biscuits from the oven and brush butter generously over the tops while hot. Best served warm.
Nutrition Information:Yield: 12 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g