Cheddar Bay Biscuits Recipe (2024)

FAQs

What makes Cheddar Bay biscuits so good? ›

Baking Powder: For a biscuit that is airy and flaky, baking powder is key! Garlic Powder: Garlic is a must for that perfect savory flavor in your Cheddar Bay biscuits! Salt: Enhances overall flavor. Buttermilk: Buttermilk is what makes these biscuits so rich and soft!

Initially introduced as “freshly baked, hot cheese garlic bread,” the iconic biscuits were coined “Cheddar Bay Biscuits” five years later to reflect the seaside atmosphere of Red Lobster restaurants.

Do not Overwork Biscuit Dough. Handle the dough as little as possible. Every time you touch, knead and fold, you are developing gluten. The more developed the gluten, the tougher the biscuit.

The best side dishes to serve with Cheddar Bay Biscuits are scrambled eggs, pulled pork, bacon, gravy, chicken pot pie, clam chowder, grilled cheese sandwich, shepherd's pie, fried chicken, and lobster bisque Do you agree?

I tried these and they came out equally terrific. I did use cold whole milk instead of water to make fluffy, and also was heavy handed on the Italian seasoning (and added fresh finely chopped Basil because I love it).

Helpful Tips to Make Red Lobster Cheddar Bay Biscuits

If you want more richness in your Red Lobster Cheddar biscuits, substitute milk or buttermilk for the water and top with more butter. Add 1 teaspoon of Old Bay seasoning for an extra flavor touch.

Yes, you can substitute buttermilk for water in the Red Lobster Cheddar Biscuit mix. In fact, using buttermilk instead of water can add a tangy flavor and moistness to the biscuits. To make this substitution, simply replace the amount of water called for in the recipe with an equal amount of buttermilk.

Cheddar Bay biscuits were invented by Red Lobster executive chef Kurt Hankins, sometime in the late eighties or early nineties. The biscuits were created to be a complimentary item—like Olive Garden's endless breadsticks—that would make guests feel welcome.

Before Cheddar Bay Biscuits, Red Lobster was peddling hush puppies, and fans weren't super into it. The restaurant replaced the underperforming item with the garlicky, cheesy biscuits fans crave today.

White Lily brand flour, especially the self-rising flour, is the gold standard among Southern cooks who make biscuits on a regular basis. White lily, self rising. I use it for everything except those thing I make using either cake flour or yeast.

What is the best flour to use for biscuits? ›

White wheat in general is around 9-12% protein, while the hard reds are 11-15%. As far as brands of flour, White Lily “all-purpose” flour has been my go-to for biscuit making. It's a soft red winter wheat, and the low protein and low gluten content keep biscuits from becoming too dense.

The Bottom Line

I personally think that biscuits are at their best when you use a fine pastry-type flour like White Lily or Bob's Pastry flour. BUT, all-purpose flour is absolutely an option. I actually think that your technique when making biscuits is just as - if not, more - important than the flour you use.

Red Lobster's Cheddar Bay Biscuits are a classic American dish that are known for their flaky, buttery texture and their cheesy, garlicky flavor. They are made with a simple biscuit dough that is enriched with cheddar cheese and then brushed with a garlic butter mixture before baking.

A brief history of Red Lobster's Cheddar Bay Biscuit

It spawns hundreds of DIY recipes from amateur chefs.

The Cheddar Bay Biscuits at Red Lobster are known for their irresistible combination of flavors and textures, which make them a popular favorite. Here's what makes them so appealing: Flavorful Ingredients: These biscuits are loaded with flavorful ingredients like sharp cheddar cheese, garlic powder, and butter.

So part of why the biscuits at Red Lobster are so darn tasty is because they are pretty much always super fresh and piping hot when they land on your table. Per the folks at Red Lobster, the batches of those mouth watering Cheddar Bay Biscuits are mixed by hand and going into the oven every 15 to 20 minutes.