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Homemade Red Lobster Cheddar Bay Biscuits
Prep Time
10 mins
Cook Time
14 mins
 

This homemade red lobster cheddar bay biscuit recipe is quick, easy to follow and will be ready under 30 minutes. It is irresistible and delicious.

Course: Appetizer
Cuisine: American
Keyword: biscuit recipe,, homemade red lobster cheddar bay biscuit recipe, red lobster biscuit recipe
Servings: 1 dozen biscuits
Ingredients
  • 2 cups or (240gms) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 cup or (113 g) cold butter unsalted, cut into small pieces
  • 1 cup sharp cheddar cheese, shredded
  • 3/4 cup buttermilk, cold Please refer notes for substitutes
  • Topping:
  • 3 tablespoons melted butter
  • 1/2 teaspoon parsley fresh or dried
  • 1 teaspoon garlic powder
Instructions
  1. Preheat oven to 400 degrees Fahrenheit or 205 degrees Celsius. Line a baking sheet with parchment paper.
  2. In a bowl, whisk together the flour + baking powder + baking soda + salt + garlic powder.

  3. Add butter and fold in with your fingers or pastry cutter until slightly crumbly. Alternately you can also use a food processor.

  4. Now add the cheddar cheese and buttermilk and mix gently until combined. Do not overmix.

  5. Using an ice cream scoop transfer onto a baking sheet.

  6. Bake 14 - 16 minutes or until golden around the edges.
  7. Meanwhile, in a small bowl, combine melted butter + dried parsley and garlic powder. Alternatively, for more golden brown color, you can take the biscuits out at the end of 10 minutes, brush it with butter and put it back in the oven for additional 4 to 6 minutes.
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  8. Remove the biscuits from the oven and brush butter over the biscuits. Serve warm.
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Recipe Notes

Can be stored in an airtight container in the refrigerator for about 3 days.

For reheating, preheat the oven to 400 degrees Fahrenheit or 205 degrees Celsius and bake for 10 minutes. Will taste as good as freshly made.

For Buttermilk substitute:

3/4 cup of buttermilk:  Add 1/2 tablespoon of plain vinegar or lemon juice. Fill the remaining 3/4 cup with milk. Stir and let it rest for 10 minutes.