Red Lobster Cheddar Bay Biscuits Copycat
Welcome, fellow food enthusiasts! Today, we’re diving into a recipe that holds a truly special place in my heart – the much-loved Cheddar Bay Biscuits from Red Lobster. For years, these fluffy, savoury morsels have graced countless dinner tables, and I’m thrilled to share my tried-and-tested copycat version with you.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 27-30 minutes
- Servings: 12 biscuits
- Difficulty: Easy
Why You’ll Love This Red Lobster Cheddar Bay Biscuits Copycat
- They offer that irresistible combination of tender crumb and golden, buttery crust, just like the original.
- The recipe is surprisingly straightforward, making it accessible for bakers of all skill levels.
- Freshly baked, these biscuits fill your home with an aroma that signals warmth and deliciousness.
- They are incredibly versatile, pairing wonderfully with various main courses or simply enjoyed on their own.
- Friends always ask me for this recipe after trying them at dinner parties, which is always a lovely compliment.
Ingredients You’ll Need
- 375g (3 cups) plain flour
- 2 ½ teaspoons baking powder
- 1 teaspoon granulated sugar
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon dried parsley
- 115g (½ cup) unsalted butter, very cold and cubed
- 250ml (1 cup) full-fat milk
- 180g (1 ½ cups) mature cheddar cheese, grated
- For the Garlic Butter Topping:
- 60g (¼ cup) unsalted butter, melted
- ½ teaspoon garlic powder
- ¼ teaspoon dried parsley
- Pinch of salt
Tip: Ensure your butter for the biscuits is as cold as possible; this is key to achieving that wonderfully flaky texture.
How to Make Red Lobster Cheddar Bay Biscuits Copycat
- Preheat your oven to 200°C (180°C fan/Gas Mark 6). Line a large baking tray with parchment paper. As the oven warms, you might notice a faint, clean smell of heat, ensuring it’s ready for baking.
- In a large mixing bowl, whisk together the plain flour, baking powder, granulated sugar, garlic powder, salt, and dried parsley until they are thoroughly combined and present a uniform, pale white colour.
- Add the very cold, cubed butter to the dry ingredients. Using your fingertips, a pastry blender, or a fork, cut the butter into the flour mixture until it resembles coarse crumbs, with some pea-sized pieces of butter still visible. The mixture should feel slightly sandy and cool to the touch.
- Pour in the full-fat milk and gently mix with a wooden spoon until just combined. Be careful not to overmix; the dough should be shaggy and quite sticky.
- Fold in the grated mature cheddar cheese. The dough will now appear speckled with vibrant orange cheese, indicating it’s ready for shaping.
- Turn the dough out onto a lightly floured surface. Knead it very gently a few times, just enough to bring it together. The dough should still feel soft and somewhat pliable.
- Using a floured rolling pin, roll the dough to about 2.5cm (1 inch) thick. Use a 6cm (2.5-inch) round cutter or a knife to cut out the biscuits. Place them onto the prepared baking tray, leaving a little space between each. They should look robust and ready for the oven.
- Bake for 12-15 minutes, or until the biscuits are beautifully golden brown on top and the edges are firm to the touch. You’ll notice a glorious, buttery, garlicky aroma wafting from the oven.
- While the biscuits are baking, prepare the garlic butter topping. In a small bowl, melt the 60g of butter. Stir in the ½ teaspoon garlic powder, ¼ teaspoon dried parsley, and a pinch of salt until fully combined. The butter will turn a pale yellow with green flecks.
- As soon as the biscuits come out of the oven, brush the warm garlic butter topping generously over each one. The butter will sizzle gently and be absorbed by the warm biscuits, leaving them gleaming and fragrant. Serve immediately and enjoy!
Tips From My Kitchen
- Keep Ingredients Cold: For truly flaky biscuits, it’s crucial that your butter and milk are as cold as possible. Cold butter creates pockets of steam in the oven, which leads to those wonderful airy layers. I even pop my flour in the freezer for 15 minutes if it’s a particularly warm day, just to ensure everything is perfectly chilled.
- Do Not Overmix the Dough: This is perhaps the most important tip for tender biscuits. Overmixing develops the gluten in the flour, resulting in tough, dense biscuits. Mix just until the ingredients are combined and no dry streaks of flour remain. The dough should look shaggy, not smooth.
- Use Fresh Baking Powder: Baking powder loses its potency over time, which can lead to flat biscuits. Always check the expiry date, and if in doubt, test it by adding a teaspoon to a small bowl of hot water. If it fizzes vigorously, it’s good to go!
- Grate Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that can affect how it melts and incorporates into the dough. Grating your own mature cheddar ensures a creamier, more flavourful melt and better texture in the biscuit.
- Don’t Twist the Cutter: When cutting out the biscuits, press straight down and lift straight up. Twisting the cutter can seal the edges of the biscuit, preventing it from rising as high and creating those lovely layers.
- Brush with Garlic Butter Immediately: The moment the biscuits emerge from the oven, they are at their most absorbent. Brushing them with the melted garlic butter while they’re piping hot allows them to soak up all that savoury goodness, enhancing both flavour and moisture.
Equipment You’ll Need
- Large mixing bowls
- Pastry blender or fork (optional, but helpful for cutting in butter)
- Wooden spoon or spatula
- Measuring cups and spoons
- Grater (for cheese)
- Rolling pin
- 6cm (2.5-inch) round biscuit cutter or a sharp knife
- Large baking tray
- Parchment paper
- Small bowl (for garlic butter)
- Pastry brush
Common Mistakes to Avoid
- Overworking the Dough: As mentioned in my tips, this is a biscuit killer! Gently bring the dough together; it should be somewhat sticky and not perfectly smooth. Overworking leads to a tough, dry biscuit rather than a light, fluffy one.
- Wrong Butter Temperature: Using room temperature or melted butter for the dough will result in flat, greasy biscuits. The cold butter is crucial for creating steam and lift, giving you those desired flaky layers. Ensure it’s straight from the fridge and cubed.
- Skipping the Rest Time (Implicit in Baking): While there isn’t a explicit ‘rest time’ for the dough, avoiding opening the oven door too frequently during the initial baking phase is vital. The steady heat allows the baking powder to activate properly and the butter to create steam, ensuring a good rise. Patience is a virtue when baking biscuits!
Delicious Variations to Try
- Spicy Version: For a little kick, finely chop a small green chilli and fold it into the dough along with the cheese. You could also add a pinch of cayenne pepper to the dry ingredients for a subtle warmth that complements the cheddar beautifully.
- Vegetarian/Vegan Option: To make these plant-based, simply swap the full-fat milk for a dairy-free alternative like unsweetened almond or oat milk. For the butter, use a good quality plant-based block butter in both the dough and the garlic topping. Ensure your cheddar is also a suitable vegan cheese that melts well.
- Different Cheese: While cheddar is classic, feel free to experiment with other hard cheeses. A mature Gruyère would lend a nutty flavour, or a blend of cheddar and a little smoked Gouda could add a lovely depth.
What to Serve With Red Lobster Cheddar Bay Biscuits Copycat
- A hearty bowl of Viral Birria Ramen Fusion Bowl for an elevated weeknight dinner.
- Alongside a comforting stew or chilli.
- With a fresh green salad for a lighter meal.
- Dipped into a rich, creamy soup.
- As a side to Cheesecake Factory Louisiana Chicken Pasta Copycat for a truly indulgent experience.
- Simply on their own with a smear of butter, perhaps with a cup of tea.
Frequently Asked Questions
How do I store leftover biscuits?
Leftover biscuits are best stored in an airtight container at room temperature for up to 2-3 days. Reheat them gently in the oven or microwave for the best texture.
Can I freeze these biscuits?
Yes, you can! Once baked and completely cooled, freeze them in a single layer on a tray before transferring to a freezer-safe bag. Reheat from frozen in a preheated oven until warmed through.
My biscuits didn’t rise, what went wrong?
Common culprits for flat biscuits include old baking powder, overmixing the dough, or using butter that wasn’t cold enough. Double-check these elements for your next batch.
Can I use self-raising flour?
I wouldn’t recommend it, as self-raising flour already contains a leavening agent, and adding more baking powder as per the recipe could result in an unpleasant metallic taste or too much rise. Stick to plain flour for the best results.
What if I don’t have a biscuit cutter?
No worries! You can use the rim of a drinking glass, pressing firmly to cut out rounds. Alternatively, simply roll the dough into a rectangle and cut it into squares with a sharp knife.
Red Lobster Cheddar Bay Biscuits Copycat
A copycat recipe for the popular Red Lobster Cheddar Bay Biscuits, featuring fluffy, cheesy biscuits topped with a savory garlic butter glaze. Perfect as a side dish or appetizer.
Ingredients
Method
- Preheat your oven to 200°C (180°C fan/Gas Mark 6). Line a large baking tray with parchment paper. As the oven warms, you might notice a faint, clean smell of heat, ensuring it's ready for baking.
- In a large mixing bowl, whisk together the plain flour, baking powder, granulated sugar, garlic powder, salt, and dried parsley until they are thoroughly combined and present a uniform, pale white colour.
- Add the very cold, cubed butter to the dry ingredients. Using your fingertips, a pastry blender, or a fork, cut the butter into the flour mixture until it resembles coarse crumbs, with some pea-sized pieces of butter still visible. The mixture should feel slightly sandy and cool to the touch.
- Pour in the full-fat milk and gently mix with a wooden spoon until just combined. Be careful not to overmix; the dough should be shaggy and quite sticky.
- Fold in the grated mature cheddar cheese. The dough will now appear speckled with vibrant orange cheese, indicating it's ready for shaping.
- Turn the dough out onto a lightly floured surface. Knead it very gently a few times, just enough to bring it together. The dough should still feel soft and somewhat pliable.
- Using a floured rolling pin, roll the dough to about 2.5cm (1 inch) thick. Use a 6cm (2.5-inch) round cutter or a knife to cut out the biscuits. Place them onto the prepared baking tray, leaving a little space between each. They should look robust and ready for the oven.
- Bake for 12-15 minutes, or until the biscuits are beautifully golden brown on top and the edges are firm to the touch. You’ll notice a glorious, buttery, garlicky aroma wafting from the oven.
- While the biscuits are baking, prepare the garlic butter topping. In a small bowl, melt the 60g of butter. Stir in the ½ teaspoon garlic powder, ¼ teaspoon dried parsley, and a pinch of salt until fully combined. The butter will turn a pale yellow with green flecks.
- As soon as the biscuits come out of the oven, brush the warm garlic butter topping generously over each one. The butter will sizzle gently and be absorbed by the warm biscuits, leaving them gleaming and fragrant. Serve immediately and enjoy!
Notes
Ensure butter is very cold for best results in the biscuit dough. Do not overmix the dough to keep the biscuits tender. Brush with garlic butter immediately after baking for maximum absorption and flavor.
And there you have it – my cherished recipe for Red Lobster’s Cheddar Bay Biscuits. I’ve been making this for over 7 years, and it never disappoints, bringing a little bit of that restaurant magic right into my home kitchen. There’s something truly satisfying about pulling a tray of these golden, garlicky delights from the oven, filling the whole house with an utterly captivating aroma. I hope you enjoy baking and sharing these as much as I do. Do let me know in the comments below if you give them a try!
