Copycat Red Lobster Cheddar Bay Biscuits
Make Red Lobster Cheddar Bay Biscuits at home with this easy copycat recipe. Fluffy, cheesy, and ready in 30 minutes.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/2 cup unsalted butter, cold and cubed
- 1 cup sharp cheddar cheese, shredded
- 3/4 cup buttermilk, cold
- 1/4 cup heavy cream
- 4 tablespoons unsalted butter, melted
- 3 cloves garlic, minced very fine
- 1 teaspoon dried parsley
- 1/2 teaspoon dried chives
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Pinch of sea salt for topping
Instructions
- 1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and cayenne pepper until well combined.
- 3
Add the cold cubed butter to the flour mixture and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter remaining.
- 4
Stir in the shredded cheddar cheese until evenly distributed throughout the dry mixture.
- 5
Create a well in the center of the mixture and pour in the cold buttermilk and heavy cream, stirring gently with a fork until the dough just comes together without overworking it.
- 6
Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about 3/4 inch thick, being careful not to overhandle the dough.
- 7
Using a 2-inch round biscuit cutter or drinking glass, cut out biscuits and place them on the prepared baking sheet about 2 inches apart.
- 8
Bake the biscuits for 12-15 minutes until the tops are light golden brown and a toothpick inserted in the center comes out clean.
- 9
While the biscuits bake, combine the melted butter, minced garlic, dried parsley, dried chives, garlic powder, and onion powder in a small bowl and let it infuse for 2-3 minutes.
- 10
Remove the biscuits from the oven and immediately brush the tops generously with the garlic herb butter mixture.
- 11
Sprinkle a pinch of sea salt over each buttered biscuit while still warm.
- 12
Serve the biscuits immediately while they are still warm and the butter is melted.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| All-purpose flour | Half all-purpose and half whole wheat pastry flour | Whole wheat pastry flour adds fiber and nutrients while maintaining a tender crumb structure |
| Heavy cream | Greek yogurt | Greek yogurt provides protein and probiotics while reducing saturated fat content |
| Sharp cheddar cheese (1 cup) | Sharp cheddar cheese (3/4 cup) plus 1/4 cup aged Gruyère | Using slightly less cheddar but adding Gruyère provides complex flavor with less sodium and fat |
| Unsalted butter for topping (4 tablespoons) | Extra virgin olive oil (3 tablespoons) | Olive oil provides healthier monounsaturated fats and anti-inflammatory compounds |
| Buttermilk and heavy cream | Low-fat buttermilk (1 cup) instead of cream | Reduces calories and saturated fat while maintaining tenderness through buttermilk's acidity |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 12)
| Calories | 252 |
| Total Fat | 14g |
| Saturated Fat | 8g |
| Cholesterol | 32mg |
| Sodium | 380mg |
| Carbohydrates | 24g |
| Fiber | 3g |
| Sugar | 1g |
| Protein | 9g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
