So I’ve been a bit obsessed with biscuits lately…
I’ve always enjoyed Red Lobster’s biscuits. I recently attempted to make a copycat version from scratch.
Over the years, I’ve made a copycat Bisquick version which is really easy and tastes just like the restaurant one. You can find that recipe here.
Mr. K thinks these were even better than the Red Lobster version. They came out light and fluffy and moist. I’m a little torn whether I prefer the Bisquick or the made-from-scratch version better, but both are good.
Red Lobster Copycat Cheddar Bay Biscuits
- 2 cups all purpose flour
- 1 tsp granulated white sugar
- 1 tbsp baking powder
- 2 tsp garlic powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup unsalted butter cold and cubed
- 1 cup shredded cheddar cheese
for the topping
- 2 tbsp unsalted butter melted
- 1 tbsp minced fresh parsley
- 1/2 tsp garlic powder
- Preheat oven to 450°F. In a large mixing bowl, combine flour, sugar, baking powder, garlic powder, salt and whisk. Add in butter and using a pastry cutter or similar device, cut butter into the flour mixture until only small crumbles of butter remain (no bigger than pea-sized). Stir in cheese. Pour in buttermilk and stir with a large wooden spoon or sturdy spatula until everything is just mixed. Be careful not to overmix.
- Line two baking sheets with parchment paper. Scoop batter using a 1/4 cup measuring cup, and place batter on baking sheet, about 2 inches apart. Bake about 11-12 minutes until biscuits turn a golden brown.
- In a small bowl, mix melted butter, garlic powder and parsley. Brush onto biscuits while they are still hot. Biscuits are best eaten warm.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.