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Hi Bold Bakers!
When vacationing with my family in Florida when I was a kid we visited a magical food emporium known as “Red Lobster.” Why magical, you might ask? Because they served little buttery fluffy pillows of heaven called Cheddar Bay Biscuits. I’m not sure where Cheddar Bay is but I want to live there.
These Cheddar Bay Biscuits are exactly like Red Lobster’s biscuits. They are flakey, coated in garlic butter and oh so soft.
I cam across this recipe on Pinterest. It’s from a wonderful blog, Portuguese Girl Cooks. She really nailed it with this recipe. Go check out her website, you will be hooked.
Try These Recipes!
Red Lobster Cheddar Bay Biscuits
Ingredients
- 1 ½ cups (7 ½ oz/ 225g) all-purpose flour
- 1 ½ cups (7 ½ oz/ 225g) cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons garlic powder
- 1 1/2 sticks (6oz/170g) butter, softened and cubed
- 2 cups (4 oz/115g) shredded cheddar cheese
- 1 ½ cups (12oz/360g) buttermilk
- Garlic Topping
- 1/2 stick (2oz/60g) butter
- 2 cloves garlic , finely minced or through garlic press
- 1/2 teaspoon garlic powder
- 1 teaspoon dried parsley
Instructions
- Preheat oven to 425oF (210oC). Line 2 baking sheets with parchment.
- Start out with the Butter Topping: In a small bowl, combine butter, minced garlic, garlic powder and parsley. Microwave until the butter melts, roughly 30 seconds. Set aside.
- To make the biscuits: In a large bowl, whisk both flours, baking powder, baking soda, salt, and garlic powder until combined. Add in the cubed butter and using your fingers, rub it into the flour mixture until it resembles coarse breadcrumbs.
- Add in the shredded cheese and mix to combine.
- Add in the buttermilk and mix until combined. mix until all of the dry mix is wet. You will notice this is a soft batter and not a dough.
- Using a 1/3 measuring spoon (large spoon), scoop the biscuit mixture onto the prepared baking sheets. Bake the biscuits for 10 minutes, and them remove and brush with butter mixture, and then bake for an additional 5 minutes until the tops are puffed and golden brown.
- Allow biscuits to cool on baking sheet for 5 minutes then transfer to a wire rack. Serve at room temperature or while slightly warm.
- Storage: Can be stored at room temperature in an airtight container for up to 2 days.
Hey Gemma, I am 13 years old and I really love baking! I discovered your youtube channel 2 years ago and I’m amazed ever since! Every sunday I do my school snack baking! Sometimes I make cookies, but today I decided to do something savory: this is perfect! Thank you so much for this recipe !
These biscuits are FANTASTIC. My family inhaled them. They’re lightly crisp on the outside, tender on the inside, savory and delicious, and frankly taste better than the originals at Red Lobster. The only change I might make to this recipe, and it’s a purely personal preference, is to make a bit more of the garlic butter topping to make these biscuits even more scrumptiously buttery.
I am beyond happy that I no longer have to go to Red Lobster to order a dozen cheddar bay biscuits! I think these taste even better and I get to add as much butter on top as I want. Thanks Gemma!!!
I was looking for a quick bread stick recipe or something to have with pasta and landed on these. They came together so quick and easy. Thanks to your substitute recipes I made the buttermilk and thanks to the BBB family I saw that I could use APF since I didn’t have cake flour. Thanks for that gluten tip I had no idea it was listed on the package. I almost used bread flour in place of the cake flour but it was too high in gluten. I’ve never had the originals so don’t have anything to compare flavor wise… Read more »
I made these tonight for supper and they are absolutely amazing, love-love-love them!
Can these be made and frozen before baking? I would rather bake as needed rather than reheat if possible.
This recipe is wonderful! I just made them and my home smells amazing!
I learn so much from your videos…thank you for teaching an old dog some new tricks!
Hi Gemma, am so eager to make this but have a question about the cheddar cheese. Have you used any specific kind of cheddar cheese or the normal white cheddar cheese will do for this recipe?
Just an amazing recipe. Forgot to take a picture . I wonder if there was any way to freeze this and then pop it in oven to serve? Thanks Gemma!
I don’t have cake flour, can I just use all purpose flour?