4 Ingredient Red Lobster Cheddar Bay Biscuits
These copycat Red Lobster biscuits are irresistibly fluffy on the inside and delightfully crusty and buttery on the outside. These drop biscuits are a perfect side dish to complement any meal. The simplicity of drop biscuits makes this recipe even easier, as there’s no rolling or cutting involved. With just a few simple ingredients and a quick prep time, you can enjoy these restaurant-style biscuits right at home!
Ingredients
- 2 cups (250 g) self rising flour, see note before starting
- 1 1/2 cups (125 g) shredded cheddar cheese
- 8 tbsp (113g) melted garlic butter, plus additional for brushing
- 1 cup (8 fl oz/237 ml) lowfat buttermilk
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, add the flour and shredded cheese to a large mixing bowl whisk together until cheese is evenly incorporated into the flour.
- In a separate bowl, mix together the buttermilk and 8 tablespoons (113 g) of melted garlic butter. Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined.
- Using an ice cream scoop (with about 1/4 cup capacity), scoop and release the biscuit mixture onto your prepared baking sheet, spacing the biscuits about 2 inches apart.
- Bake in the preheated oven for about 15 minutes, or until the biscuits are golden brown on top. While biscuits are baking you can melt an additional 2 tbsp of garlic herb butter to brush on the biscuits when they are done baking. The biscuits will still taste great even without the additional melted butter, so it is optional, but it does make them taste even more buttery and rich.
- As soon as the biscuits come out of the oven, brush them with the the additional melted garlic butter if desired. You can also garnish with finely chopped fresh parsley before serving. Let biscuits cool slightly before enjoying!
Notes
- Self-rising flour amount. There are 2 main kinds of self-rising flour sold in the US. One that is a lower protein (2 grams per 1/4 cup serving) flour and one that has a regular amount of protein (3 grams per 1/4 cup (30g) serving). The amount of protein affects how much liquid is absorbed. For this recipe, I tested it with Gold Medal self-rising flour* (regular amount of protein). Please use a self-rising flour with a regular amount of protein (3 grams per 1/4 cup), or make your own self-rising flour with the recipe below.
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
- Homemade self-rising flour: Whisk together 2 cup all purpose flour, 3 tsp baking powder and 1/2 tsp salt. Make sure your all purpose flour has a regular amount of protein (3 grams per 1/4 cup). Most brands in the US contain this amount but there are some brands with higher protein (4 grams per 1/4 cup) such as King Arthur Flour and Bob's Red Mill. You do not want a high protein flour for these biscuits.
- I used Kerrygold Garlic & Herb butter.
Serving: 1biscuit, Calories: 220kcal, Carbohydrates: 19g, Protein: 6g, Fat: 12g, Saturated Fat: 9g, Sodium: 466mg, Sugar: 1g, NET CARBS: 19
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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